Almond cream bread

I've been baking for a long time, and sometimes I think there won't be anything new to try.

But actually, there are always new recipes to try, new ideas to create. As they say, for someone who loves to eat, you can't stop wanting to eat, and that craving is the source of new recipes on this blog! haha

Like this recipe, I came up with it while eating financiers. Financiers = almonds + butter + flour. The usual recipe would be almond croissants, but I didn't want to make croissants. So, it turned out to be a soft sandwich bread and almond cream → the almond cream bread you see here.

But it took many tries to get it just right. I adjusted the shaping because I wanted to put in a lot of filling and make it look appetizing. Finally, I got bread with an almond filling that weighed almost as much as the bread dough! Hehe.

So, even without describing how rich this bread is, everyone can probably guess how delicious it is.

Now, I eat fewer sweets, but I pay more attention to the deliciousness of each thing that I eat. Partly because I'm not a fan of low-fat or low-sugar foods, I follow the motto of eating less but making sure it's full of flavor (and deliciousness).

In short, after all this advertising, I really want you to try it ^^ I'm sure this recipe will become another favorite for many people.

Bread dough

180 g ................... Bread flour

18 g ..................... Granulated sugar

7 g ....................... Milk powder

3 g ....................... Instant yeast

3 g ....................... Salt

120 g ................... Water

18 g ..................... Unsalted butter

Almond cream

75 g ..................... Unsalted butter

75 g ..................... Granulated sugar

1/8 tsp ................. Salt

45 g ..................... Egg

1 tbsp .................. Rum

105 g ................... Almond powder

9 g ....................... Cake flour

Topping

............................. Egg

20 g ..................... Almond slices

Put bread flour, sugar, and yeast into a bowl and whisk to combine. Put the salt into the bowl and whisk again.

Pour the water into the bowl. Mix to combine.

Remove from the bowl.

Knead for 7-8 minutes. 

Or until smooth.

Put the unsalted butter into the dough. Knead for 5-6 minutes or until smooth.

Roll the dough into a ball.

Put the dough into a bowl, cover, and let the dough rise for 1 hour.

Making almond cream:

Put the butter, sugar, and salt into a bowl. Mix to combine.

Put egg and rum into the bowl and mix to combine.

Sift the almond powder and cake flour into the bowl.

Mix to combine.

Put 100 g of the almond cream into a piping bag and set aside.

When the dough is ready.

Line 2 pieces of pound cake pan (18 x 6 x 6 cm) with baking paper.

Roll the dough into a ball again. Cover and let it rest for 20 minutes.

When the dough is ready, sprinkle a work surface with flour. Roll out the dough with a rolling pin.

Roll the dough to 18x34 cm. 

Spread the almond cream over the dough.

Roll the dough into a cylinder.

Cut the dough in half.

Cut each half into 3 pieces.

Put 3 pieces of cut dough into each of the prepared pans.

Cover and let the dough rise for 50 minutes.

Preheat the oven to190℃.

Before baking, brush the top with beaten egg. 

Squeeze the 100 g of almond cream over the dough. 

Top with almond slices.

Bake in 190℃  preheated oven for 20-25 minutes. 

After baking, tap the pan on the table.

Let it cool on a wire rack.