【almond Toast】
1.
Use the post-oil method to knead the dough to completion.
2.
Cover the kneaded dough with plastic wrap and ferment to 2 to 2.5 times its original size.
3.
The fermented dough is taken out and aired, divided into three equal parts and rounded, covered with plastic wrap and let stand for 12 to 20 minutes.
4.
Take a portion and roll it into a beef tongue shape.
5.
Fold up and down to the middle respectively, with the mouth facing down.
6.
Make three doughs in sequence.
7.
Starting from the first dough, roll it out into a long strip, turn it over, and roll out the bottom edge.
8.
Roll up gently from top to bottom, closing the mouth down.
9.
Prepare the three doughs one by one, put them in the toast box, cover with plastic wrap and ferment until they are 80% full.
10.
Brush a layer of whole egg liquid on the surface, sprinkle an appropriate amount of almond flakes, put it in the preheated oven, and bake at 180 degrees for about 45 minutes on the lower layer. Cover with tin foil in time after coloring.