1. The dough materials are put into the bread machine and kneaded into dough, wrapped in plastic wrap, and placed in the refrigerator to ferment for 12 hours or more.
2. Fermentation of the seed dough prepared one night in advance is completed.
3. Weigh all the ingredients of the main dough (except butter) and put them into the bread machine in the order of liquid first, then flour, tear the dough into small pieces and add it, put the salt in the corner, and bury the main dough yeast powder in the flour.
4. Start a kneading program and add 8 grams of butter after the dough reaches the expansion stage, continue to start a kneading program, and let it stand for fermentation after completion.
5. Prepare the crumbs during the first round: 20 grams of low-flour, 15 grams of almond flour, 15 grams of white sugar, 15 grams of butter. After the butter is softened at room temperature, add sugar and low-flour almond flour and knead into coarse grains by hand.
6. One shot is about twice as big, and your fingers poke a hole in the middle. The dough does not retract or rebound. The fermentation is complete. Take it out and press to exhaust.
7. The vented dough is divided into 14 equal parts.
8. Take a piece of dough, press and roll it out, and then stretch it thinly, and roll it up from left to right, with the mouth facing down.
9. The 14 doughs are rolled and closed according to step 8 and placed in a 28*28 square plate, and then fermented in a warm place for the second time.
10. Brush the egg wash when the second batch is twice as old, and preheat the oven to 170 degrees.
11. Sprinkle an appropriate amount of crumbs.
12. In the middle of the oven, 170 degrees for 25 minutes.
13. Finished picture.
14. Finished picture.
15. Finished picture.
16. Finished picture.
Tips:Please adjust the temperature of the oven according to the actual operation, and the amount of liquid should also increase or decrease according to the wetness and softness of the dough in the actual operation.
