1. First make the refrigerated liquid: mix all the ingredients until there is no flour lump, cover or cover with plastic wrap, put it at room temperature for 1 hour, and put it in the refrigerator at 5° low temperature for at least 16 hours.
2. Mix material A and knead to the expansion stage for 1 fermentation. Vent the dough and divide into 3 equal parts, each about 80 grams, round and relax for 15 minutes
3. Roll out the dough into a strip, about 16 cm long, roll the dough along the long side and relax for 10 minutes
4. Roll out a long strip with a length of 16 cm and a width of 6 cm again, and put it in the oven for 2 fermentations
5. Preheat the oven at 180°, and heat the middle layer up and down for 10 minutes. After cooling down, divide the bread into two for use
6. Grind the almonds into a coarse powder with a food processor
7. Spread the light cream on the inside of the bread after adding sugar and whipping, pick up the dough, spread an appropriate amount of cream on the surface, and then dip the almond flour to make almond butter sandwich bread
