1. Put all the ingredients except butter into the bread machine in the order of milk, sugar and salt diagonally, high-gluten flour, almond flour, and yeast. (Dig holes in the flour and put the yeast in it to avoid premature contact with the yeast. Liquid affects fermentation) Start the kneading program, knead for about 8 minutes
2. Knead to the expansion stage, put in butter that has softened at room temperature, and continue to knead
3. Round the dough and place it in a container to cover it with plastic wrap for a fermentation
4. Fermented to 2-2.5 times larger, you can also use your fingers to dip your fingers in flour and poke a hole in the middle of the dough. If the hole does not shrink and the dough does not collapse, it will be fermented.
5. Take out the exhaust gas and divide it into 3 equal parts
6. Take a dough and roll it into a beef tongue shape
7. Roll up from one side
8. Finish the rest, put it in a toast box, cover it with plastic wrap for secondary fermentation
9. Ferment until the mold is 8 minutes full, preheat the oven up and down to 200 degrees, brush the surface with egg yolk, or brush with milk, honey, yogurt or water.
10. Put it in the preheated oven, fire up and down at 170 degrees, and bake for 40 minutes (my oven temperature is too high, normally it should be 180 degrees and 40 minutes as the standard, adjusted according to my own oven)
