It is said to have started in 1227 and is the oldest existing pastry-shaped bread

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Today I'm going to make a Viennese bun. It's very cute and delicious, especially the stuffing in this bread. I think it's very delicious. The method is very simple.
recipe:
Vienna horseshoe bread: 250g high-gluten flour, 2.5g dry yeast, 4g salt, 15g sugar, 120g milk, 1 egg, 35g butter
Almond butter: 30g butter, 30g powdered sugar, 12g eggs, 30g almond flour, 2.5g cinnamon powder

[@emeraldlin3000]

南杏跟苟杞一起打粉，做成夾餡不錯吃
可可粉加堅果粉（南瓜子跟葵花子）有啥用啥，加糖跟植物油也不錯吃，供參考❤

[@HappyFoodChannel]

谢谢啦

[@user-hi2yu8zv8f]

👍👍👍

[@bothenatarabishi6295]

اريد عمل حساء الذرة البودر

[@user-nn7py9tx2v]

老師你好！請問杏仁粉是泡來喝的南杏仁粉還是美國大杏仁粉？😅

[@HappyFoodChannel]

美国大杏仁粉

[@user-nn7py9tx2v]

😊謝謝

[@yaoyao1673]

不是糊弄 是我们都这样做的 有什么用什么😂

[@HappyFoodChannel]

哈，以前我是缺什么都会买的，现在不这样了，想着能省点是点了

[@yaoyao1673]

@@HappyFoodChannel 没错哈哈😄

[@user-ro7sd5ib2c]

这个內馅不会被烤化了流出来吗？

[@HappyFoodChannel]

放太多就会流出来，但是烤完流出来是脆的，跟饼干一样，也挺好吃的哈