Almond Milk Shortbread
1.
Bread material map, the amount of material depends on the main ingredients, from 150 grams of high-gluten flour to 2 grams of dry yeast, the ingredients for the pastry filling: 50 grams of milk powder, 30 grams of unsalted butter, 15 grams of powdered sugar, 1/8 teaspoon of salt , 1/2 teaspoon of corn starch, 10 grams of whole egg liquid,
2.
Mix the bread ingredients with the other ingredients except the butter. Pour the liquid into the flour and stir with chopsticks, and then knead it into a dough with your hands. If you have time, you can refrigerate the dough for 2 hours before kneading, which is convenient for operation and not so sticky. The film comes out faster, I knead it directly without refrigerating it.
3.
The method of kneading is to rub the dough forward, roll it back and then rub it out. Combine with the beating, the dough will come out of the film faster.
4.
After kneading the dough until it is smooth, add 155 grams of softened butter, continue to knead and beat, take a small piece of dough and slowly pull it around, a thin and tough film can be pulled out, and the edge of the hole will be smooth after it is broken.
5.
Round the dough and leave it in a warm place to ferment. Now that the weather is relatively cold, let’s use the oven to ferment. The dough will ferment to 2-3 times the size. After the fingers are dipped in flour, the dough will not collapse and the seedlings will not shrink. It will be fermented ( The time for the dough to ferment can be the best pastry filling)
6.
Take the butter out of the refrigerator in advance to soften it at room temperature, or soften it in a fermenting oven. Mix the softened butter with powdered sugar. The amount is relatively small. Just mix it with a silicone spatula, and then mix the egg liquid, salt corn starch and milk powder. Pour in
7.
Use a silicone spatula to press and mix well, that is, the pastry filling. Divide the mixed pastry filling into 8 equal parts, each about 13 grams
8.
Take out the dough and flatten out the gas produced by fermentation, divide it into 8 equal parts, roll round, cover with plastic wrap and relax for about 10 minutes
9.
Take a small dough, sprinkle a little high-gluten flour to prevent sticking, roll it out into a tongue shape, then roll up from the outside to the inside, close the mouth and pinch, make the other dough in turn, and relax for about 10 minutes
10.
Take a dough and dust it with flour to prevent sticking, press it flat and roll it long with a rolling pin. After turning it over, evenly spread a portion of the creamy filling, roll it slightly with a rolling pin, thin the bottom edge, and then roll it from the outside to the inside. Dough
11.
Put the dough into a square mold of Xuechu 8 with the mouth down, put it into the middle layer of the oven, put a plate of hot water in the lower layer, set the temperature to about 35 degrees, ferment to twice the size, take it out of the oven, and brush the surface with egg liquid (outside the amount) and Sprinkle with almond flakes
12.
Preheat the oven at 175 degrees for about 10 minutes, then put the fermented dough into the middle of the oven, and bake at 175 degrees for about 15 minutes. After the baking is completed, it will be out of the oven and demoulded. After cooling, it will be sealed and stored. It will be eaten within 1 day.
