It's become a habit of mine to post about baking, and it hasn't been a mess lately: a person who often reads my posts comes to my door, and you post those delicious pictures all the time...It's not yesterday that a friend called me and asked me to help her choose a good oven, and by the way, she taught me how to make bread, and then she asked me how long it took to make bread from start to finish...They don't understand me, and I don't understand them.I play baking purely as a personal hobby, I can't, I have to eat bread every day, it's better to buy it than to make it, so I'll try to do it myself, won't I?..I don't like trouble anyway, and I get drunk in it, and sometimes I don't feel comfortable sitting around.It's not about making bread and eating bread.

WHAT YOU NEED

Ingredients

High starch powder 160 grams
40 grams of low-fat flour
2.5 grams of instant yeast
32 grams of fine sugar
2.5 grams of salt
30 grams of eggs
98 grams of milk
30 grams of butter
A moderate amount of custard cream

How TO MADE The bag of almonds

Steps 1 to 4

1. The post-oil method grinds all the materials to a smooth, thin film that extends the face.

2. The base is twice as big, so you can poke a hole and it won't shrink.

3. The fermented dough is divided into six equal parts (64 grams each) and rolled for 15 minutes.

4. Shake the dough into a circle

Steps 5 to 8

5. After topping, squeeze into cassava cream (see cassava cream preparation steps in the log)

6. Wrap it up and shut it.

7. After packaging, the receptacle is lowered into the paper film for secondary fermentation.

8. After fermentation, brush the surface of the egg and sprinkle a moderate amount of almond slices.

Steps 9 to 12

9. Then sprinkle a small amount of white sugar on the surface.

10. Preheat in a 160-degree oven, bake the bottom for 22 minutes until the surface is golden yellow (I use a two-layer oven, baking temperature is for reference only)

Handy cooking tips

　　1, when the dough is made into a circle, try to make it as big as possible with slightly thinner edges, so that it is well wrapped.2, when making cassava cream, follow the steps and pack it as thick as possible.3, the temperature of the oven at home is not the same, my temperature is for reference only.The temperature varies, but the bread doesn't look good.