1. Put high-gluten flour, fresh milk, eggs, salt, yeast powder, and sugar into the bread bucket, start the kneading program and knead for 20 minutes
2. Put the butter and continue to stir for 30 minutes, until the dough can pull out the film, and the dough will ferment to 2--2.5 times the size
3. Divide into 12 small balls, round, exhaust air, relax for 10 minutes, flatten the dough into a round cake shape, roll up from top to bottom, pinch and close the mouth, and knead into a strip
4. Tighten the heads of the three pieces of dough, braid from top to bottom, and finally pinch the dough at both ends
5. Ferment to 2 times the size, brush with egg whites, sprinkle with almond flakes, preheat the oven to 190 degrees, roast on the top and bottom for about 20 minutes, bring out and let cool
