1. Weigh all the ingredients for later use, put all the ingredients except butter and almond slices into the bread machine and knead into a smooth dough
2. Add butter and continue to knead to the complete stage
3. Large pieces of film can be pulled out by hand
4. Kneaded dough is fermented at room temperature
5. About 2 hours, the fermented dough is finished by dipping the flour with your fingers and poke holes without shrinking.
6. The fermented dough is vented and divided into 16 equal parts
7. Round and relax for 10 minutes
8. Exhaust again
9. Knead round and put them into the baking tray one by one
10. Perform secondary fermentation, preheat the oven at 170 degrees
11. After the second fermentation is completed, spray a little water on the surface and sprinkle with almond slices
12. Put it in the oven, 175 degrees for 25 minutes
13. It can be demoulded once out of the oven, and it can be kept in a cool air tightly.
14. Finished product
15. Finished product
16. Finished product
17. Finished product
