Change The Pattern to Make Bread-[casda Almond Bag]

Name: Change The Pattern to Make Bread-[casda Almond Bag]
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 160g High-gluten flour; 40g Low-gluten flour; 2.5g Instant dry yeast; 32g Caster sugar; 2.5g salt; 30g egg; 98g milk; 30g butter; Some Custard cream

by Jinwa Food

4.6 (1)

Favorite

Difficulty

Normal

Time

2h

Serving

2

Playing with baking and posting posts has become my habit. This hasn’t caused trouble recently: A person who often reads my posts came to the door and said, “You can’t eat the delicious pictures you post all day long. You have to die for me. Huh? People who are greedy for the dead are also legally liable..."

There are also people who come to learn how to make bread. Not yesterday, a friend called me and wanted me to help her choose a good oven. By the way, I learned how to make bread. Then I asked casually: How long does it take to make bread from beginning to end? ? The answer: 5 hours or so, "Oh my God! Forget it is too much trouble..." Oh, I don't understand! They don't understand me, and I don't understand them either. I play baking purely as a personal hobby. I can’t help it. I have to eat bread every day. Buying and eating is worse than cooking, so I try to make it myself, no? Study; trouble? What are you doing idle? watch TV? Making bread does not delay watching TV. . . Anyway, I am not too troublesome, and I am drunk in it, and occasionally I am uncomfortable when I am idle. Making bread and eating bread are fun~~~"

Ingredients

Change The Pattern to Make Bread-[casda Almond Bag]

1. After the oil method, all materials are kneaded until smooth and the gluten spreads out of the film

Change The Pattern to Make Bread-[casda Almond Bag] recipe

2. Basic fermentation is 2 times larger, just poke a hole in your finger without retracting

3. After the fermented dough is lightly pressed and exhausted, it is divided into six equal portions (64 grams each), and the dough is rounded and proofed for 15 minutes.

4. Roll out the small dough into a circle

5. Turn over and squeeze in the custard cream (see the log for the production steps of custard cream)

6. Wrap it up and squeeze tightly

7. After wrapping, close down and put it in a paper film for secondary fermentation

8. After fermenting, brush the egg liquid on the surface and sprinkle some almond slices

9. Then sprinkle an appropriate amount of white sugar on the surface

10. Put it into the preheated 160 degree oven, and bake the lower layer for 22 minutes until the surface is golden (I am a two-layer oven, the baking temperature is for reference only)

Tips:
1. When rolling the small dough into a circle, try to make it bigger and slightly thinner on the edge, so that it is easy to pack.

2. When making custard cream, follow the steps and try to make it thicker and better.

3. The temperature of my own oven is different when baking, my temperature is for reference only. Good-looking bread cannot be baked even if the temperature is too high or low.