Name: #trust之美#almond Milk Crisp Bread
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 150g High-gluten flour; 50g Low-gluten flour; 25g Egg liquid; 40g Animal whipped cream; 75g Plain Water; 15g Caster sugar; 1/8 teaspoon salt; 2g Dry yeast; 30g Unsalted butter; 15g Powdered sugar; 1/2 tsp corn starch; 50g milk powder; Some almond slices

#trust之美#almond Milk Crisp Bread

1. Bread material map, the amount of material depends on the main ingredient, from 150 grams of high-gluten flour to 2 grams of dry yeast

2. Mix the bread ingredients with the other ingredients except the butter, pour the liquid into the flour and stir with chopsticks

3. Then knead it into a dough by hand. If you have time, you can refrigerate the dough for 2 hours before kneading. It is easier to handle and the film is not so sticky. I knead it directly without refrigerating it.

4. The technique of kneading is to rub the dough forward, roll it back and then rub it out

5. Combined with beating, the dough will come out of the film faster,

6. After kneading the dough until it is smooth, add 15 grams of softened butter and continue to knead and beat

7. Take a small piece of dough and slowly pull it around. A thin and tough film can be pulled out. The edge of the hole can be smooth after it is broken.

8. Round the dough and leave it in a warm place to ferment. Now the weather is relatively cold, so let’s use the oven to ferment

9. Ingredients for the pastry filling: 50 grams of milk powder, 30 grams of unsalted butter, 15 grams of powdered sugar, 1/8 teaspoon of salt, 1/2 teaspoon of corn starch, 10 grams of whole egg liquid,

10. Take the butter out of the refrigerator in advance to soften it at room temperature, or put it in a fermenting oven to soften it. Mix the softened butter with powdered sugar. The amount is relatively small. Just mix it with a silicone spatula.

11. Pour in the egg liquid, salt corn starch and milk powder

12. Press it with a silicone spatula and mix well, that is, the milk pastry filling

13. Divide the mixed custard filling into 8 equal portions, each about 13 grams

14. The dough is fermented to 2-3 times larger. After fingers are dipped in flour, the dough will not collapse and the seedlings will not collapse after being dipped in flour.

15. Take out the dough and flatten out the gas produced by fermentation

16. Divide into 8 equal parts, roll round, cover with plastic wrap and relax for about 10 minutes

17. Take a small dough, sprinkle a little high-gluten flour to prevent sticking, roll it out into a tongue shape

18. Then roll up from the outside to the inside, close the mouth and squeeze tightly, make the other dough in turn, and relax for about 10 minutes

19. Take a dough and dust it with flour to prevent sticking, press it flat and roll it out with a rolling pin

20. After turning it over, lay a portion of the creamy filling evenly, and roll it slightly with a rolling pin

21. Thin the bottom edge, roll it up from the outside to the inside, and make the other dough in turn

22. Put the dough with the mouth down and put it into the 8th square mold of the school kitchen

23. Put it into the middle layer of the oven, put a plate of hot water on the lower layer, set the temperature to about 35 degrees, take it out of the oven after fermenting to twice the size, brush the surface with egg liquid (outside the portion) and sprinkle with almond slices

24. Preheat the oven at 175 degrees for about 10 minutes, then put the fermented dough into the middle of the oven, and bake at 175 degrees for about 15 minutes.