Homemade Almond Milk Crisp Bread Recipe

Although bread is not my favorite food, I only like it occasionally. However, sometimes I still want to eat it and make bread, so I made milk butter swirls this time according to Ms. Meng's recipe in her book. The simple filling is surprisingly delicious and almost changes my mind about not liking filled bread! I was thinking of mixing the flour and liquid together and using a bread machine to knead it, mudflats

　　Ingredients Main ingredients

　　high-gluten flour 150 grams,low-gluten flour 50 grams, sugar 15 grams, dairy butter light milk 40 grams, water 75 grams, whole egg liquid 25 grams, salt 1/8 teaspoon, yeast 2 grams,butter 30 grams, salt 1/8 teaspoon, powdered sugar 15 grams, whole egg liquid 10 grams,cornstarch a small spoon milk powder 50 grams, almond slices appropriate amount of steps 1. Bread ingredients picture, the material quantity see main ingredients from 150 grams high-gluten flour to 2 grams yeast.

2. Thinking of mixing the bread materials except butter with other materials, mix the flour and pour in liquids while stirring with a chopstick.

3. Then knead into a dough ball by hand; those who have time can first refrigerate the dough for 2 hours to make it easier to knead and less sticky, faster for membrane release. I didn't refrigerate it before kneading.

4. The kneading technique is to push the dough forward, roll it back, then push out again.

5. Combine slapping; the dough will come together faster.

6. After the dough becomes smooth, add 155 grams of softened butter and continue kneading and slapping.

7. Take a small piece of the dough and stretch it gradually towards the edges until you can tear thin and tough films, with smooth edges when punctured.

8. Round up the dough and place it in a warm place to proof; due to colder weather, proofing in the

oven

would be better.9. Milk butter filling ingredients: milk powder 50 grams, unsalted butter 30 grams, powdered sugar 15 grams, salt 1/8 teaspoon, cornstarch a small spoon, whole egg liquid 10 grams, 10. Take the butter out of the refrigerator to room temperature or place it in the oven that is proofing to soften; mix the softened butter and powdered sugar directly with a silicone spatula.

11. Add the egg liquid, salt, cornstarch, and milk powder

12. Press and mix evenly to make the milk butter filling.

13. Divide the mixed filling into 8 equal parts, about 13 grams each.

14. Proof the dough until it doubles or triples in size; poke a hole with flour-dusted fingers that doesn't collapse or retract means proofing is complete.

15. Take out the dough, flatten and release any air bubbles.

16. Divide into 8 equal parts and round them up; cover with plastic wrap for about 10 minutes to relax.

17. Take a small piece of dough, dust with high-gluten flour to prevent sticking, and roll it into a long tongue shape.

18. Roll from the outside towards the inside while sealing the edges tightly; do this for all dough pieces and relax them for about 10 minutes.

19. Take a piece of dough, dust with flour to prevent sticking, flatten it, and use an rolling pin to stretch it out.

20. Flip it over and spread one portion of the milk butter filling evenly; slightly roll it out again.

21. Thin out the bottom edge, then roll from the outside towards the inside while sealing the edges tightly; do this for all dough pieces.

22. Place each piece with seam down in an eight-square mold.

23. Preheat the oven at 175 degrees Celsius for about 10 minutes, then place the proofed dough in the middle of the oven on a pan filled with hot water and set the temperature to around 35 degrees; proof until doubled before taking out of the oven.

24. Brush egg wash (not specified quantity) and sprinkle almond slices on top after baking.

25. Bake for about 15 minutes at 175 degrees Celsius with upper and lower heating. Immediately remove from the oven, demold, cool, and seal for storage; consume within one day.

26: Tips

1: Those who have time can first refrigerate the dough to make it easier to knead and faster for membrane release;

2: The dough's first proofing period can be used to prepare the milk butter filling.

1: If you have time, refrigerate the dough for 2 hours before kneading to make handling easier and help with less sticking and quicker membrane formation;

2: You can prepare the cheese filling during the first rise of the dough;