1. To make the soup first, pour 20 grams of high-gluten flour and 100 grams of water into a small pot and mix well.
2. Heat on low heat and stir constantly until it becomes viscous.
3. When stirring until the surface can maintain the texture, remove from the fire, and quickly sit the pot in cold water to prevent the residual temperature from heating, and cool it for later use.
4. Add soup, milk, sugar, salt, eggs, high-gluten flour, and yeast into the mixing bucket of the cook machine.
5. Add soup, milk, sugar, salt, eggs, high-gluten flour, and yeast into the mixing bucket of the cook machine.
6. The cook machine is very stable and the sound is not loud.
7. Time is up. Raise the nose.
8. Check the dough and pull out a thicker but not tough film.
9. Add butter.
10. Continue to knead for 6 minutes at 4 levels.
11. Time is up. Check the dough and pull out a thin, flexible film.
12. The dough is rounded, put back into the mixing tank, and fermented with plastic wrap.
13. The dough is fermented to twice its size. Dip dry flour with your fingers and poke a hole. The fermentation is completed without shrinking or collapsing.
14. Take out the dough and knead it evenly, divide it into 6 small doughs.
15. Put it into an 8-inch chiffon mold and cover with plastic wrap for secondary fermentation.
16. Ferment the dough to twice its size, take it out, brush with egg wash, and sprinkle with almond slices. Preheat the oven at 170 degrees for 10 minutes.
17. Put it into the preheated oven and bake at 170 degrees for 20 minutes.
Tips:1. Different flours have different water absorption properties. The amount of water in the formula is for reference only, and should be increased or decreased according to the actual situation.
2. There is a little bit left after the cold soup is finished, and it can be stored in the refrigerator for about three days.
3. The different temperature and time of the oven are adjusted appropriately according to the own oven.
