Caramel Farov Snow Topping
Overview
Those fleeting thoughts can only be captured as many as they can. Cut a slit in the fermented dough, add butter and put it in the oven to get a crispy skin. What if you add a farov marshmallow? What will it look like after baking and swelling? There is no need to squeeze, just take a spoonful and slowly drag it along the edge of the knife. Suddenly I felt that the appearance of Farov might be too monotonous, so I temporarily cut a few peanuts and put them on the marshmallow together with the red coat. As the roast expands, the peanut crumbs are pulled apart, just like the patterns on the surface of a balloon, moving away from each other. The result is as expected. . .
Tags
Ingredients
Steps
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Dough: 100g high-gluten flour, 40g yogurt, 25g eggs, 12g corn oil, 12g caramel farov marshmallows, 1g yeast, 1g salt, decoration: appropriate amount of caramelized farov marshmallows, appropriate amount of chopped peanuts
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Pour all the dough ingredients into the bread machine and mix,
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until the film can be pulled out,
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Put it into a large bowl for basic fermentation.
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The dough has doubled in size,
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Deflate, cut into three equal parts, roll into balls, and let rest for 15 minutes.
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Roll into oval shape,
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Roll up,
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Shape into an olive shape, with the seam facing down, place on a baking sheet, and ferment for about 45 minutes,
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Make cuts on the surface and continue to ferment for 5-10 minutes,
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Squeeze a marshmallow out of the incision, sprinkle with chopped peanuts,
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Place in the oven, middle layer, heat up and down at 180 degrees, and bake for about 15-20 minutes.
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The surface is golden brown and comes out of the oven.
