Name: Almond Butter Toast
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 560g High-gluten flour; 20g milk powder; 5g salt; 60g Sugar; 5g yeast; 1 (63g shelled egg liquid) Large egg; 200g Light cream; 200g milk; 60g Almond powder; 40g butter; 40g Whole egg liquid

Almond Butter Toast

1. Almond butter: Mix the softened butter and sugar well.

2. Add egg liquid and almond flour (1 egg can not be used up, and the remaining egg liquid is reserved for brushing.)

3. Mix well. Wrap it with plastic wrap and keep it in the refrigerator for later use.

4. Put all the dough materials into the bread machine, knead the dough according to the dough program for 15 minutes, stop, restart the dough program until the end of the kneading process, ferment to twice, dip your fingers in flour, press to pull it out without collapsing or shrinking, indicating that the fermentation is complete. (Open the lid all the way to knead the dough to prevent the dough temperature from being too high and destroy the gluten. My bread machine kneading program is 30 minutes, and it took 45 minutes in total.

5. Beautiful glove film.

6. Divide the dough into 2 portions, press and exhaust, round and relax for 15 minutes.

7. Sprinkle a thin hand powder on the board, take a dough and roll it into a rectangular shape.

8. Spread half of the almond paste.

9. Roll it up along the long side and pinch it tightly.

10. Press it down slightly and cut into three equal parts without cutting off one end.

11. Braid the braid, don't braid it too tight.

12. Fold the two ends toward the bottom and put them in the toast mold.

13. Cover with plastic wrap or tin foil and leave it in a warm place to ferment until 8-9 minutes full.

14. Brush with egg liquid and sprinkle with almond slices. (Almond slices did not have time to get in stock, this is my own cut.)

15. Put it in the preheated oven and bake at 340F/170C for 40 minutes. Cover with tin foil after the color is halfway to prevent the color from becoming too dark.