杏仁渣土司(Almond Residue Toast)

给自己做了很滋补的“滑不留口”，味道香醇鲜美，好味！

过滤后的杏仁渣，丢之可惜，

结果，惜福之下，用来搅拌成这杏仁渣土司了。
 After making the delicious Chinese Almond Dessert, I felt it would be a waste to throw the almond residue away, so I decided to turn it into this delicious toast.

杏仁渣土司

中种面团材料：
高筋面粉 160g
杏仁渣       40g
快速酵母   5g
奶粉          15g
全蛋          50g
牛奶          60g


主面团材料：
杏仁渣     40g
高筋粉     30g
杏仁粉     10g
细沙糖     60g
盐             4g
牛奶        30g
牛油        25g

做法：
1。 中种面团所有材料一起搅拌，至所有材料混合均匀即可，盖上保鲜膜发酵1小时。
2。 将发好的中种面团撕成小块，和主面团除牛油以外的所有材料放在一起揉至面筋扩展，表面光滑。
3。 加入牛油揉至扩展阶段,取出面团分成3份，滚圆，休面15分钟。 .
4。 将面团擀成长条形卷起，室温休面10分钟后，再擀卷第二次后，排入土司模里。
6.   进行最后发酵50分钟，盖上土司盖，放进预热195度烤箱，烤30分钟。

Almond Residue Toast
Sponge Dough :
160g bread flour
40g almond residual
50g egg
5g instant yeast
15g milk powder
60g fresh milk

Method:
Roughly mix all of the above, then set aside to rest and proof for an hour, covered.

Main dough :
40g almond residual
30g bread flour
10g almond meal
60g caster sugar
4g salt
30g fresh milk
25g butter


Method:
1. After an hour, tear the prefermented dough into small pieces. Mix it with all the main dough ingredients except butter. Knead well into a shiny dough.
2. Add in the butter and knead into a pliable dough.
3. Divide the dough into 3 portions. Roll into balls and rest for 10 minutes at room temperature.
4. Flatten into a rectangle shape and roll it up like a swiss roll. Rest for 10 minutes.
5. Repeat step 4, then arrange the buns into a pullman's tin. Proof for 50 minutes.
6. Put on the pullman's tin cover and bake at 195°C for 30 mins.

 面包体松软，带有微微的杏仁香气，

涂上薄薄的果酱，再来一杯温奶，

也算是一份活力早餐吧！
The soft bread gives off a mild almond aroma which goes well with some fruit jam and a cup of warm milk. What a great breakfast!

I am submitting this to Best Recipes For Everyone event, "Fun with Almond' April 2015, host by Fion of XuanHom's Mom Kitchen Dairyand co-host by Doreen of my little favourite DIY.

****** Enjoy ! ******