# Fourth Baking Contest and is Love Eat Festival# Oil-free Almond Meal Buns
1.
Prepare all the materials, and use the ACA electronic scale to weigh the required amount.
2.
Put the water in the bread machine first, then add the yeast, and mix well to help the yeast dissolve.
3.
Put the other parts of the dough into the bread machine, and put the salt and sugar in the opposite corners of the bread machine.
4.
Start the bread machine and dough function.
5.
The dough is in the expanded state~ (this process is about 3.40 minutes, mainly depends on the state of the dough, not the time)
6.
Round the dough, put it in the bread machine, cover it with a damp towel or plastic wrap, and start the fermentation function.
7.
When the dough reaches 2.5 times the size of the original dough, the fermentation is over. (Fermentation depends on the status, don’t ask me how long the fermentation time is, just send it to 2.5 times the size)
8.
Take out the dough and roll it out with a rolling pin.
9.
Divide the dough into seven equal parts. Knead round and cover with plastic wrap and let stand for 15 minutes.
10.
Grease the inside of the 8-inch round cake mold with greased paper on the bottom. You can apply grease directly without greased paper~
11.
Round the proofed dough and put it in a round mold.
12.
Pour hot water into the baking pan, put it on the bottom of the oven, and put the bread on the grill. (Picture) Turn off the ovens and start the fermentation function. (When it is hot, you can directly pour hot water into the bakeware without starting the fermentation function)
13.
The dough is doubled, and the surface is brushed with egg wash.
14.
Paste almond slices on the surface.
15.
Put it in the preheated ACA oven, on the bottom layer, and heat up and down at 180 degrees for 25 minutes. The surface is colored with tin foil on the back cover.
16.
After baking the bread, take it out and let it cool on the grill.
17.
If the surface is a bit over-baked and you are afraid that it will become hard, you can put a layer of plastic wrap on the surface when the bread is just coming out of the oven, let it sit for ten minutes, and then remove the plastic wrap.
18.
Finished picture
19.
The internal organization is great, right?
20.
The drawing can be very long.
Tips:
The shopkeeper smashed thoughts: 1. Because the water absorption capacity of each brand of flour is different, do not pour water in the dough all at once, leave about ten grams of water, and consider whether to continue adding it depending on the humidity of the dough~ 2. Make a meal bag, There is no need to deliberately pay attention to the so-called "glove film" when kneading the dough, as long as the dough is kneaded in place, the dough is not easy to break, and the surface of the crack is jagged. 3. Fermentation must learn to look at the status, only to send it to 2.5 times the size ~ different weather, fermentation time is different, so fermentation time cannot be generalized. 4. The exhaust of the fermented dough must be in place. Otherwise, the bread made will have holes, poor internal organization and other problems.
