Almond snack bag-You Are Foodie

By Ulysses
43

Almond snack bag

This small meal bag is very soft. It is still soft after two to three days after it is put into a fresh-keeping box. The stuffing inside is as personal as you like. It can be wrapped with coconut or not. It's also delicious!

The above water proportion is for reference only. Please observe the appropriate increase or decrease of the water absorption of each flour.

Step 1 . Take a basin and weigh the materials in the seed dough: 180g high flour, 3G yeast, 108G water and dough.

Step 2 . Knead into smooth dough, cover with fresh-keeping film and ferment 2.5 times the size.

Step 3 . Seed dough after fermentation.

Step 4 . Take the bucket of the toaster and weigh all the ingredients (except butter) of the main dough: 45g high flour, 30g low flour, 38g cotton sugar, 3G salt and 46g whole egg liquid, and pour them into the toaster.

Step 5 . For faster mixing, tear the seed dough into small pieces and add them to the main dough.

Step 6 . Knead until the base expands and add butter. (this picture shows the state without butter)

Step 7 . Add butter softened at room temperature after base expansion. Continue kneading until you can pull out a thin transparent glove film.

Step 8 . Glove film. (rubbed for about 16 minutes after adding butter)

Step 9 . Take out the kneaded dough, roll it round, cover it with fresh-keeping film, and let it stand at room temperature for 30 minutes.

Step 10 . Divide the dough into 9 equal parts after 30 minutes. Roll the plastic wrap around and relax for 15 minutes.

Step 11 . Prepare 9 servings of 8G bean paste. spare

Step 12 . After relaxing, take a dough and roll it into an oval shape

Step 13 . Pinch right and left

Step 14 . Twist into radish shape

Step 15 . Rub the cover in turn and relax for 5 minutes.

Step 16 . Roll the "long triangle" and put in the bean paste.

Step 17 . Roll up

Step 18 . Rolled shape

Step 19 . Roll them in turn and put them into the oven for fermentation. Put a bowl of warm water at the bottom of the oven to increase the humidity, which is conducive to fermentation. (ferment to twice the size).

Step 20 . After fermentation, brush a thin layer of egg liquid on the surface, sprinkle almonds for decoration, and put it into the preheated oven at 170 ℃ for 20 minutes. (the specific temperature is mainly in your own oven).

Step 21 . Come out

Step 22 . Very soft

Step 23 . You can also eat it with tears! (this picture was taken at night with color difference)

Step 24 . You can also wire drawing!

* Information is provided from the Internet, If there is a copyright infringement, Please contact administratoryouarefoodie.com, We will deal with as soon as possible, Thank you!