Almond Brown Sugar Bread

Overview

In my mind, there should be an unsealed packet of almond flour. I came here for the macarons. Macaron, this royal lady, looks exquisite, bright and full of lust. But in fact, it's just a bunch of candies that can kill people, and I really don't have much interest in it. Teacher Meng’s almond brown sugar bread is more attractive. It's not complicated to do. The oatmeal and glutinous rice flour soup gives the bread a soft and glutinous texture; the filling made of almond flour and brown sugar gives it a unique sweet taste. It's just that in the final fermentation stage, it was delayed for some time, and the skin cracked a little during baking, and the size was a little too big. However, the flaws in appearance do not affect its sweet taste.

Tags

• baking
• children
• bread
• breakfast
• almond flour
• brown sugar
• butter
• glutinous rice flour
• high gluten flour
• instant oatmeal
• dry yeast
• salt
• water

Ingredients

Steps

1. 1 Soup ingredients: 15 grams of instant oatmeal, 10 grams of glutinous rice flour, 70 grams of water

   

2. 2 Pour all soup ingredients into the pot

   

3. 3 Mix well

   

4. 4 Heat over low heat, stir constantly to form a dough, remove from heat

   

5. 5 After cooling, seal with plastic wrap and refrigerate for 60 minutes before use

   

6. 6 Dough ingredients: 100g high-gluten flour, 10g brown sugar, 1/8 tsp salt, 1/2 tsp dry yeast, 40g water, 5g butter,

   

7. 7 Pour half of the tangzhong and all the dough ingredients except butter into a large bowl

   

8. 8 Knead into a uniform dough and add butter

   

9. 9 Continue kneading until the film is stretched

   

10. 10 Put it into a bowl for basic fermentation

    

11. 11 Prepare filling: 25g almond flour, 25g brown sugar

    

12. 12 Put the almond flour into the oven, bake at 120 degrees for about 10 minutes,

    

13. 13 Brown sugar cut into crumbs

    

14. 14 After the almond powder has cooled, add brown sugar powder

    

15. 15 Mix well and set aside

    

16. 16 The dough has grown

    

17. 17 Divide into 2 equal parts, roll into balls, and rest for 10 minutes

    

18. 18 Flatten the dough and add 2 tablespoons of filling

    

19. 19 Pinch the opening tightly, place it downwards, and brush the surface with egg wash

    

20. 20 Stick and wrap with a layer of filling

    

21. 21 Place in baking pan and ferment for 10 minutes

    

22. 22 Gently press into a round cake with a diameter of about 8 cm

    

23. 23 Cut 8 slits on the edge and ferment for 20 minutes

    

24. 24 Put in the oven, middle layer, heat up to 190 degrees, heat down to 160 degrees, bake for about 15 minutes

    

25. 25 Surface coloring, out of the oven