Warm Afternoon Tea in Winter [brown Sugar Cinnamon Shredded Bag]
1.
Put the dough ingredients (except the butter) into the bucket of the bread machine, and select the kneading program for 20 minutes.
2.
Add butter and continue mixing for 20 minutes.
3.
Check the dough, it is malleable, no film or thick film is required.
4.
Put the dough in a basin and leave it in the oven to ferment for 1 hour at 30°.
5.
Until it is twice as big, the slow fermentation in winter can be appropriately extended.
6.
Take out the dough and press gently, knead it round, cover it with plastic wrap, and relax for 20 minutes.
7.
During this period, the filling was prepared. Materials are ready.
8.
Fry the chopped walnuts.
9.
Melt the butter and microwave it for one minute.
10.
Add brown sugar and cinnamon powder.
11.
Mix well.
12.
Grease the 8-inch hollow mold and set aside.
13.
The dough is loose enough to roll it into a rectangular shape with a rolling pin.
14.
Spread cinnamon sauce in the center and sprinkle with chopped walnuts.
15.
Roll it up from top to bottom, pinch it tightly, and place it on the chopping board.
16.
Cut thin slices with a sharp knife.
17.
The code is in the mold, layer by layer. Finally, lightly press the dough.
18.
Put it in the oven at 35° to ferment for 1 hour, and put a cup of boiling water in it.
19.
Until the mold is 9 minutes full, the fermentation is complete.
20.
The bread is well fermented, and the top is brushed with a layer of egg liquid.
21.
Sprinkle with almond slices.
22.
Bake the middle and lower layers in the oven at 175 degrees for 35 minutes, and observe the color.
23.
After the color is satisfied, cover with tin foil and continue baking to completion.
24.
After the bread comes out of the oven, it is demoulded and allowed to cool.
25.
Sift with powdered sugar when eating.
26.
Finished product.
Tips:
Store the bread in a fresh-keeping bag, eat it within 3 days at room temperature, and freeze it if you can’t eat it. Never refrigerate the bread, as the bread will age and taste a lot worse.
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