Milk almond bread - sliced almond bread is a favorite flavor of the family, accompanied by a cup of yogurt or rice paste and a little fruit is a nutritious breakfast.

WHAT YOU NEED

Ingredients

150 grams of high-quality flour
75 grams of milk
30 grams of eggs
Almonds in moderation
30 grams of fine sugar
1/2 teaspoon of salt
3 grams of yeast powder
25 grams of butter

How TO MADE Milk and almond rings

Steps 1 to 4

1. All ingredients except butter are mixed in a bowl and stirred into a dry powder.

2. Put it in the bread bucket.

3. Start the first face-to-face procedure, 13 minutes.

4. At the end of the process, the dough is smooth, and the small pieces of dough can be cut to pull out the small thin film, which is the expansion phase.

Steps 5 to 8

5. Add softened butter.

6. The process is restarted and the dough is finished, and the large, unbreakable film can be pulled out, and the dough is fully expanded.

7. Remove the dough and put it in a large bowl for fermentation.

8. The dough is fermented twice as much.

Steps 9 to 12

9. Remove the dough, dry the powder, mix thoroughly, remove the air, divide into three equal parts, roll and loosen for ten minutes

10. The dough is pressed flat and exhausted into a round cake shape.

11. The dough is rolled from top to bottom and squeezed tightly.

12. Make three rolls at a time.

Steps 13 to 16

13. Rub the rolls into growth bars.

14. Do it three times.

15. The heads of the three doughs are pressed together into a braid, and the dough at both ends is pressed into a synthetic circle, twice the size of the second fermentation.

16. A layer of whole egg juice and almond slices are applied to the surface of the bread after fermentation.

17. It is served in a preheated oven, 180 degrees medium, on high and low heat, baked for 25 minutes.

18.

Handy cooking tips

　　All the ingredients are mixed in a bowl and then placed in a container to prevent the flour from splashing.The second is to better control the appropriateness of the amount of milk used.Different flours absorb different amounts of water.The amount of milk should be adjusted accordingly.2 When the dough is fermented, cover it with a wet towel or a preservative film to prevent the moisture from evaporating.The temperature and time of the oven are adjusted according to the condition of the oven.