1. Put all the ingredients except butter in the bread machine
2. Cover the machine. Set low speed for mixing for 10 minutes. Turn to high speed for mixing for 20 minutes. Knead until the gluten is extended and the surface is smooth
3. Add butter. Continue mixing for 15 minutes
4. After kneading to the expansion stage, take a piece of dough and observe
5. Then the dough is fermented. After fermentation
6. Take out the dough and ventilate the dough and divide it into 6 pieces, round and relax for 15 minutes
7. The loosened dough is rubbed long
8. Squeeze the head and start weaving
9. Connect the braid end to end and pinch it tightly. Put it in the baking pan and cover with plastic wrap, and ferment
10. Ready to make almond filling
11. Take a small pot and heat it to melt the small pieces of butter into a liquid
12. After adding maltose and powdered sugar to melt
13. Turn off the heat and add the almond slices, mix well, use the remaining temperature in the pot to keep the stuffing warm
14. When the dough is fermented, use a spoon to fill the almond filling in the bagel, not too full
15. Then brush the egg mixture evenly on the surface of the dough and sprinkle with black sesame seeds
16. Put it in a preheated oven, and bake for about 20 minutes at an upper fire of 190° and a lower fire of 160°
17. Take it out and let cool at that time
18. Perfect with tea or coffee~
Tips:The braided braids must be pinched tightly when they are connected end to end, otherwise it will be easy to loosen after fermentation or baking~ The water absorption of flour is different, and the milk should be increased or decreased according to the wetness of the dough.
