1. Prepare all materials
2. Boil the soup ingredients over a small fire while stirring them into a dough shape, then take them out and let them air, cover with plastic wrap and refrigerate for 1 hour before mixing with the main dough ingredients (except butter)
3. COUSS CM-1500 chef machine, first whipped into a ball at a slow speed
4. After kneading into a uniform dough, add butter softened at room temperature
5. Continue to knead at medium speed until it is complete, until a delicate film can be pulled out
6. The dough is basically fermented to more than twice the size
7. The fermented dough is vented and divided into 9 equal parts, rounded and placed in a baking pan covered with greased paper, for secondary fermentation
8.
To make the meringue: Sift brown sugar and mix with butter that has softened at room temperature. Add the whole egg liquid and stir with a whisk until it becomes fluffy. Sift in the low-flour flour and mix evenly, then pour it into the piping bag
9. The bread dough fermented to more than twice the size
10. Squeeze the prepared brown sugar meringue on the bread dough into a ring shape
11. Break the almonds into small pieces and sprinkle them on the puff pastry
12. Preheat the oven, increase the heat to 190 and lower the heat to 160, and bake for about 20 minutes. Take it out and place it on the drying rack to cool
Tips:1. If you want a lighter color during baking, cover with tin foil halfway through.
2. The baking temperature and time are for reference only, please adjust appropriately according to the actual situation.
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