1. Except the butter, put all the ingredients into the bread bucket to start the dough mixing process
2. When the dough is formed, add softened butter and continue to knead the dough
3. After 20 minutes, the dough can pull out a slightly thicker film.
4. Take out the spheronization, put it in the container, cover with plastic wrap, and ferment at room temperature 2 times the size
5. After the dough is made, insert the fingers and the holes will not shrink, the fermentation will be successful.
6. Put the dough on the kneading pad, knead gently to exhaust, divide into 3 equal parts, cover with plastic wrap and relax for 10 minutes
7. Take a dough and wrap it with the tahini filling and round it
8. Roll out into a rectangle, then roll into a strip
9. Roll out one by one, and then roll into a long strip, connecting the tops of the three strips together
10. Braid like a braid
11. The two ends are connected to form a ring shape, and the plastic wrap is placed in the baking tray cover for 2 fermentations
12. Brush the surface of the fermented dough with egg liquid and sprinkle with almond slices
13. Put it into the middle layer of the preheated oven, heat up to 155°C and lower the heat to 160°C to bake for 30 minutes
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