[Tomato Recipe] Almond Bread - shaped like flowers, with a rich and fragrant taste

2024-05-30 14:59:07 136

The most frequently used mold among baking enthusiasts on a daily basis is the 6-inch or 8-inch bottom cake mold, which can be used for all types of cakes, including Qifeng cake, mousse cake, and cheese cake. Many friends don't know that besides making cakes, the bottom cake mold can also be used to make bread. With just a simple trick, you can transform a bottomed cake mold into a bread mold. Today, I'm going to make an almond bread using a bottomed cake mold. The bread with added almond powder has a richer flavor. The recipe doesn't use butter, but instead uses a refreshing light cream. The taste and texture are very different from bread made with butter. The round bread made by sprinkling almond slices on the surface of the bread looks like a flower, and whether you eat it yourself or give it to family and friends, it is more than "capricious", making you look more embarrassed.

Details of ingredients

High gluten flour250g
Egg liquid20g
water85g
Light cream75g
salt3g
sugar35g
almond powder30g
yeast3g
Almond slices10g (decorative)

Technique

difficultybeginner
workmanshipbaking
tasteSweetness
timeThree hours

Steps to make [Tomato Recipe] Almond Bread - shaped like flowers, with a rich and fragrant taste

1. Add ingredients other than almond slices to the bowl
2. Refer to the recipe for "manual kneading of noodles" or "bread machine kneading of noodles" to complete kneading, ferment to twice the size, and then exhaust and roll round
3. Now let's do a non stick treatment on the regular cake mold, first apply a layer of vegetable oil
4. Sprinkle a thin layer of high gluten flour on top, so that the processed mold does not stick at all
5. Divide the dough into 5 small balls of 60g and 80g, and roll them round. The remaining amount of dough can be used to make a 6-inch cake mold
Place 6.80g of dough in the center of the mold and evenly place 5 60g of dough on all sides
7. Place it in a warm and moist place for secondary fermentation until twice the size, and brush the egg mixture
8. Sprinkle a little almond slices as decoration
Bake over high and low heat at 9.180 degrees for 20-25 minutes, with a golden surface