Almond Paste

Ingredients:

250g caster sugar

250g ground almonds

1 large egg

2 Tabsp Cointreau (optional) ... remember that cooking will remove the alcohol and leave the flavour.

Instructions:

Sieve the caster sugar and the ground almonds into a mixing bowl.

Give the egg and the Cointreau (if using) a quick mix to combine.

Add the egg to the sugar and almond mixture.

Mix together until a stiff paste is formed.

Use immediately or baking paper and store in the refrigerator.

Notes:

Almond paste may be kept in the freezer for up to 6 months. Bring back to room temperature before using.

Dinner Rolls (Air Fryer)

Bread Rolls:
1 cup Fresh Milk (room temperature)
114gn Butter (softened)
63gm Sugar
2 Eggs
1 1/2 tsp Salt
508gm Bread Flour
2 1/4 tsp Instant Yeast

Glaze:
Some Melted Butter


Instructions:
In a mixing bowl put all the ingredients in order listed above.
With a dough hook mix until the dough is formed. Then turn dough onto a lightly floured surface and punch the air out. 
Divide dough into 22 portions and form into balls which are round. Put them in the Air Fryer basket that has been lined with baking sheet and slightly oiled on the edges of the basket. 

Cover with a damp cloth and let it proof for another 30 minutes or until the dough have roughly doubled in size.

Preheat the Air Fryer at 160°C.

Air Fry these buns at 160°C for 13-15 minutes, or until golden brown. As for the second batch, I've changed the temperature to 150°C with the same baking time - buns have lighter colours compared to the first batch. 

Brush some melted butter on the buns once it is done baking.