Chinese Food
Cloud like soft almond crispy bun
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It's a package full of almond milk flavor. Its internal organization is as soft as clouds. The crispy crispy crispy crispy crispy crispy crispy crispy crispy crispy crispy crispy crispy crispy crispy crispy crispy crispy crispy crispy crispy crispy crispy crispy crispy crispy crispy crispy crispy crispy crispy crispy crispy crispy crispy crispy. -
Cooking ingredients
Cooking Steps
Step1:First of all, make pastry - low gluten flour, milk powder, sugar, butter and put them into the basin.
Step2:Knead it into small particles by hand and refrigerate it.
Step3:Prepare the filling materials according to the formula.
Step4:Soften the butter ahead of time. Beat it smooth with an eggbeater.
Step5:Add sugar. Continue beating until the butter is even and slightly white and hairy.
Step6:Add the whole egg liquid in several times and stir evenly.
Step7:Finally, add the almond powder. Mix well with the scraper.
Step8:The stuffing is ready. Put it in the refrigerator for cold storage.
Step9:Start making dough. Weigh the required materials.
Step10:Pour all the dry materials - high gluten flour, white sugar, milk powder and dry yeast into the mixing tank of the cook machine. Use chopsticks to stir slightly.
Step11:Then pour in egg liquid, ice water and cream. Start the cook machine at low speed and then beat it at high speed.
Step12:Knead the dough to six or seven minutes. It can pull out the thick film. There are sawteeth at the hole.
Step13:Add the butter and salt softened in advance, stir at low speed until fully absorbed.
Step14:The dough can be easily pulled out of the film. The edge of the hole is smooth.
Step15:Take out the dough, flatten it, put it into a sealed box, and ferment at room temperature for 6070 minutes.
Step16:The dough is fermented to twice its size.
Step17:Take out the exhaust gas. Divide it into 6 parts averagely.
Step18:Complete rounding. Place in the sealed box for 25 minutes of relaxation.
Step19:Take out a dough and roll it with a rolling pin. Turn it over and rotate it 90 degrees. Smear some almond stuffing.
Step20:Roll up the dough. Close up and squeeze it tightly. Rub it into olive shape. Be sure to pinch it tightly. Otherwise, it will leak when baking. Finish the rest in turn.
Step21:Into the mold.
Step22:Put it into the oven. Turn on the fermentation function. Put another pot of warm water. Ferment for about 55 minutes. Take out. Mix the yolk and milk. Brush a layer on the surface of the bread germ.
Step23:Sprinkle with pastry.
Step24:Put the raw bread embryo into the preheated oven. Heat it up and down. 180 degrees. Bake for 29 minutes. Bake until the surface color is satisfactory and then cover with tin paper.
Step25:Fine organizatio
Step26:Sweet and cris
Step27:Are you drooling?
Step28:Deliciou
Cooking tips:1. To make crispy butter, refrigerate it. Put on gloves, knead it, open the butter, and make it into crispy granules. The amount of crispy granules in the formula is relatively large. It can not be completely frozen. 2. The dough at the completion stage has good toughness and luster. You can pull the film. If the dough is stirred, the gluten will break. There is no elasticity. It will become a pool of batter. So you must pay attention to the observation and stop the machine at any time to check the state of the dough. 3. The temperature of room temperature fermentation is about 26 ℃. 4. Fermentation time is only for reference. You need to judge it according to the appearance of the dough. Do not send it too much. Otherwise, it will fail to send 2 rounds. 5. The formula quantity is exactly a 9.5-inch square mold. The size is -23.1x23.1cm. 6. I use a black mold. It's very sticky, so I put oil paper on it. If I use a gold plate, I just need to apply a layer of butter to prevent sticking. 7. Shake the bread out of the oven to prevent it from shrinking. 8、
