#aca烤明星大赛#almond Garland Bag that You Want to Eat After Eating
1.
Stir the ingredients except butter and yeast with chopsticks, do not need to form a dough, let it stand for about half an hour, then add yeast to start the bread machine kneading two programs for 40 minutes, to reach the complete expansion stage, the dough is good. Not easy to tear off, add softened butter when mixing the dough for 25 minutes.
2.
The kneaded dough can be fermented directly with the fermentation function of the bread machine, and it can be fermented to twice its size. Dip your index finger with water and poke a hole in the middle of the fermented dough. If the hole does not shrink or collapse, it means that the fermentation is in place.
3.
The fermented dough is taken out and vented and rounded. Divide into 12 portions. After rounding, cover with plastic wrap and relax for 15 minutes.
4.
Roll the loose dough into an oval shape, turn it over and thin the long bottom edge.
5.
Roll it up from top to bottom, then rub it into a long strip and let it rest for 10 minutes.
6.
Knead the dough long after ten minutes.
7.
Tie the long strip into a single knot first.
8.
The long end passes through the hole.
9.
Connect the ends and pinch tightly.
10.
Put the shaped dough into the baking tray, put a bowl of hot water in the oven, and carry out the final fermentation.
11.
After the second round, brush the egg mixture on the surface of the dough and sprinkle an appropriate amount of chopped almonds.
12.
Put it in a preheated 175 degree oven, middle level, up and down heat, and bake for about 18 minutes.
13.
After being out of the oven, put it on the grill to cool, and pack it into a bag at room temperature and seal it for storage. Before sealing, of course I didn't forget to pose for a photo. Is it so stinky?
Tips:
Pay attention to the status, cover the surface with tin foil or lower the heating temperature in time after the surface is colored. The baking temperature is just a reference. It is recommended that you adjust it according to your usual temperature. The amount of liquid in the formula increases or decreases according to the actual situation. Do not add the amount of water at once, because different brands of flour have different water absorption rates.
