Pistachio Baumkuchen Roll
1.
Prepare materials
2.
Pistachios shelled and chopped
3.
Melt 16g of butter in water, mix 8g with pistachios and sugar, and save the remaining 8g for later use
4.
60g butter is softened at room temperature, add in sugar in two times and beat until the butter is white
5.
Add the egg liquid in three times, and beat the egg liquid and the butter evenly each time to avoid separation of oil and water. The beaten butter will be fluffy and feathery.
6.
Sift and add low-gluten flour, whole wheat flour, and almond flour. Because whole wheat flour has wheat bran, some will remain in the flour sieve at the end. Pour in the wheat bran, mix together and cut and mix evenly with a spatula
7.
The water absorption capacity of flour is different, so adjust the humidity according to your own household flour. If it is dry, you can add a little milk to mix the dough until the surface of the dough is smooth and soft. Wrap it in plastic wrap and put it in the refrigerator for 20 minutes
8.
Take out the refrigerated dough, put a piece of greased paper on the panel, roll the dough on the greased paper into a rectangle as large as possible (thickness 2mm) and cut off the excess edges
9.
Then brush with the remaining butter when making the filling
10.
Spread the pistachio filling evenly
11.
Wrap it in greased paper and take out the greased paper while rolling it, then wrap it in greased paper and put it in the refrigerator for 15 minutes (or refrigerate overnight)
12.
Take out the dough and cut into 1cm thick slices, preheat the oven to 180 degrees, and bake for 20-25 minutes
13.
It will be very crispy when it's out of the oven and eaten cold.
Tips:
When baking the biscuits, you should bake them according to the temperature of your own oven
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