Almond flarin cream bread
It's almond flarin cream bread with savory and sweet cream bread.
6 serving
Within 999 minutes
쿠모우치
Ingredients
  • Strong flour
    250g
  • Salt
    4g
  • East
    7g
  • Sugar
    30g
  • egg
    1ea
  • Milk
    88g
  • whipped cream
    10g
  • Butter
    25g
  • Butter
  • Sugar powder
  • almond
Cooking Steps
STEP 1/15
Measure 4g of salt, 7g of yeast, and 30g of sugar so that they don't touch each other and mix well. Add all ingredients except butter and knead.
STEP 2/15
When dough is about to clump together and form gluten, add butter and knead until smooth.
STEP 3/15
When the dough is finished, smooth the surface and apply the first fermentation for about 40 minutes.
STEP 4/15
After the first fermentation, divide it by 70g and round it. After that, you can do bench time for 10 to 15 minutes, that is, mid-fermentation.
STEP 5/15
Place the medium-fermented round dough on the work surface.
STEP 6/15
You can use a rolling pin to push You can press it with your palm.
STEP 7/15
Fold about 1/3 and press it with your palm.
STEP 8/15
Fold the dough on the other side about 1/3 and press it again.
STEP 9/15
And fold it in half.
STEP 10/15
After you fold it, pinch it and finish it off. You have to pinch it well, or it'll come loose during the second fermentation.
STEP 11/15
After you pinch it well, roll it slightly and stretch it out a little by little.
STEP 12/15
Place an appropriate amount of space in the pan and pan. After that, do the second fermentation. If you ferment it for 40 to 50 minutes, it will swell up. Then coat the top with egg wash and sprinkle with almond slices. You can use regular water. And bake until golden at 180 degrees for about 15 minutes.
STEP 13/15
Let the baked bread cool enough on a cooling net. You can eat it right away, but please wait to make cream bread with cream inside.
STEP 14/15
Originally, we make cream using Italian meringue, but for convenience, put sugar powder in regular butter to suit your taste and mix it with almond flarin. If you don't have almond flarin, add the peanut butter.
STEP 15/15
Cut the cooled bread well using a bread knife and then apply cream.
After the second fermentation, you can sprinkle peanut butter on the bread instead of almond slices. You feel that the cream is too small for the bread you buy, so if you add a lot, it can be greasy, so add a little more than commercial bread, but don't add too much.
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