Almond Cream Walnut Rolls
Most of the time, I just can't resist this type of bread. Soft and delicate bread texture, perfectly sweet with rich almond cream. Scattered fragrant walnuts inside, delivering a nutty aroma with every bite. Pair it with a cup of tea and read a few pages of your favorite book. Often, happiness lies in the small, subtle details of life. For the almond cream recipe, click here: http://www.xiachufang.com/recipe/102237826/ PS: Please don't ask me what to do if you're missing a certain ingredient, like condensed milk or vanilla extract, etc. Experienced cooking enthusiasts can substitute with similar ingredients, while beginners are advised to follow the recipe as the ingredients are all easy-to-find basics.
Ingredients
Steps
Mix all the ingredients for the dough except butter, and knead into a smooth dough. Knead until it reaches a rough film stage, then add butter and continue kneading until it reaches the expanded stage, where you can pull it into a firm, semi-transparent thin membrane.
Cover the kneaded dough with cling film and let it rise in a warm place for the first fermentation.
Let ferment until it doubles in size.
Poke a floured finger into the dough; if it doesn't bounce back or collapse, it's ready.
Take out the fermented dough and gently press to release the gas.
Fold the dough inward from the top and bottom, as shown.
Also fold inward from the left and right.
After folding, it should look like this.
Shape into a ball.
Gently press the dough into a thick rectangular sheet, then freeze for 20-30 minutes to relax.
Take it out, lightly dust with a bit of flour (not too much).
Roll out into a long rectangle.
Spread almond cream filling across the surface with a spatula, leaving the narrow edge at the end uncovered.
Sprinkle toasted walnuts and rum-soaked cranberries on top.
Roll tightly from the narrow edge to form a cylinder.
Pinch the seam to seal.
Use a ruler to mark evenly and cut into nine portions.
Place each portion into cupcake liners or 4-inch burger molds.
Let rise in a 37°C, 75% humidity environment until the dough does not bounce back when lightly touched. Brush a layer of egg wash on top and decorate with almond slices.
Place into a fully preheated oven and bake on the middle rack at 190°C (top and bottom heat) for 16 minutes.
Cool after removing from the oven.