Hass Bread
1.
Prepare ingredients
2.
Mix all dough materials except butter
3.
Knead until smooth and not sticky
4.
Add butter and continue kneading
5.
Knead until you can pull out the film
6.
Ferment in a warm place
7.
Fermented to double the size, that is, it will not pop or shrink when pressed down with your fingers
8.
Divide into 4 portions, roll round, cover with plastic wrap and wake up for 15 minutes
9.
Take a dough, roll it out into a flat shape, brush with the creamy filling, sprinkle with dried cranberries
10.
Slowly roll up and pinch the seal tightly
11.
Knead it into an oval shape and place it in a warm and humid place for second fermentation
12.
While the second fermentation, roll the almonds into small pieces
13.
After the fermentation is complete, brush the surface with Mexican sauce and sprinkle with chopped almonds (the oven at home is too small to be squeezed directly, 555)
14.
Preheat the oven to 190 degrees and bake for 20 minutes
15.
Liquid type: 300g high-gluten flour, 300g water, 1g dry yeast mixed until there is no dry powder, refrigerate and ferment for 16 hours.
The liquid can be stored in the refrigerator for about three days
16.
Milk pastry filling: just mix the ingredients evenly in the picture
17.
Mexican sauce: 1. Mix the softened butter, powdered sugar and whole egg liquid evenly; 2. Add low powder and mix well.
Tips:
1. This recipe can make 4 100g breads
2. If you can't finish eating at one time, seal and freeze, take it out when eating, and thaw it naturally. Heat it in the oven for a while, and it will taste the same
3. The remaining "pastry stuffing" and "jalapeno sauce" are kept in the refrigerator and can be thawed when used.
4. Dried cranberries can be replaced with raisins and any other dried fruits you like
