Health benefits
Butter: activates blood circulation and removes blood stasis
Ingredients
High-gluten flour, water, yeast (Polish starter) ( 50g, 50g, 1g ) | High-gluten flour ( 200g ) |
Butter ( 50g ) | Milk ( 100g ) |
Yeast ( 3 grams ) | Sugar ( 30 grams ) |
Salt ( 2 grams ) | Peanuts and sesame seeds ( a little ) |
Almonds slices ( a little ) |
Almond Soft European How to make almonds (Polish variety)
1.Finished product.
2. Ferment the Polish starter at low temperature overnight.
3.In addition to butter and salt, stir other ingredients together.
4.Put in the Polish starter.
5. Knead the dough to the expansion stage, add butter and salt.
6. Knead until fully expanded and form a glove film.
7. Refrigerate and ferment overnight until doubled in size.It will not hold when you insert your fingers.rebound.
8. Divide into four equal parts.
9. Roll out into the shape of beef tongue and roll up the sides.
10.Put the two rolls together and put a little butter in the middle.
11.Sprinkle with chopped peanuts and sesame seeds.
12.Sprinkle with sliced almonds.
13. Preheat the oven at 180℃ for 5 minutes, bake the upper and lower tubes at 180℃ in the middle layer 18 minutes.
14. Take pictures after baking.
15.A picture from different angles.
16. Close-up picture.
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