Italian Liqueur Almond Puff Spiral

Name: Italian Liqueur Almond Puff Spiral
Cook time: 60 min
Total time: 60 min
Yield: 4 servings
Cuisine: Baking
Ingredients: 250 g low-gluten flour; 1/2 tsp Baking powder; 75 g Powdered sugar; 50 g Almond flour; 30 g Butter; 30 g Vegetable oil; 90 g Sweet white liquor; to taste Peeled almonds; to taste Sugar

Italian Liqueur Almond Puff Spiral made with low-gluten flour, baking powder and powdered sugar, baked until golden and puffed.

1 hrNewMedium Baking Bake Buttery

Instructions

1
Materials are ready.
2
The butter and vegetable oil are melted together into a liquid.
3
Sift the flour.
4
Add the warm melted fat and mix well.
5
Add sweet white wine; I used a sweet pre-mixed cocktail. Knead into a ball.
6
Divide into 10 small dough pieces, pinch them tightly by hand, making the dough firmer and smoother.
7
Take a piece of dough and roll it out into a tongue shape, then use a scraper to shape it into a rectangle, with the length roughly the same as the scraper.
8
Roll it up, make it tighter, otherwise there will be gaps inside.
9
Roll it into a long strip about 35 centimeters long.
10
Fold the strip in half.
11
Twist two strands alternately into a braid shape. Pinch the ends tightly.
12
Press the peeled almonds on top, placing three on each twist. The almonds need to be embedded in the dough so they won't fall off when turning it over.
13
Coat the surface of each twisted dough with a layer of fine granulated sugar, and place them on the baking tray.
14
Bake in the middle layer of the oven at 180 degrees for 18 minutes first. Then flip it over and bake for another 15 minutes before taking it out.
15
Let it cool after coming out of the oven. You won't taste the baijiu.