1. Put all the ingredients except the butter into the bread bucket, stir until there is no dry powder, then put the softened butter, continue to stir
2. To check the status, you can slowly open the film with your hands and pierce it with your fingers to form a smooth round hole.
3. Round the dough and put it in a bowl, cover with plastic wrap and ferment for 1 hour
4. Take out after fermenting to 2-2.5 times larger
5. Knead well, exhaust, and then evenly divide into 7 equal parts, put in the baking tray
6. Put it in the oven for the second fermentation, 35 degrees, 45 minutes
7. Take out after sending to 2 times the size
8. Brush with egg wash, sprinkle some almond slices
9. Put it in the oven, heat up and down 170 degrees, bake for about 15 minutes
10. Take it out and let it cool and then demould it
