The same as the snowy mountain. Good-looking lines and shapes~ Like 呐.
All materials except butter are stirred together and placed in the refrigerator for half an hour to allow the flour to absorb moisture better.
Take out the mold of 咕咕lov, apply a layer of butter evenly on the inner layer and a layer of almonds on the bottom. Put it in the refrigerator and store it for spare.
The lemon peel is boiled in water and drained to dryness.
After the dough is pulled out of the film (about 20 minutes), add butter and lemon zest and continue to knead. (very wet, have patience.)
Place the smooth dough in a basin, cover with a damp cloth, and ferment for 1 hour at room temperature (30° or more in the kitchen) to twice the size.
Exhaust and let stand for 15 minutes. At this time, an empty plate is placed on the bottom of the oven, and the second layer is placed on the slate, and the preheating starts at the highest temperature of the oven, and it needs to be warmed up for one hour.
Stick the flour on the finger, dig a hole in the middle of the dough, and put the mouth up into the mold. Cover with a damp cloth for secondary fermentation. It takes about 40-50 minutes. Fermentation is about to reach the mold height.
Enter the preheated oven, adjust the temperature back to 200°, pour a glass of water into the empty tray, quickly close the oven and bake for 25 minutes.
Released quickly after baking. After cooling, the top is sieved with a layer of powdered sugar. It seems like the top of the snow mountain, very beautiful~