1. All the ingredients except the high-gluten flour and yeast are mixed and put into the bucket, and the yeast is added in the opening of the high-gluten flour and flour.
2. After the end of a kneading process, the dough is kneaded to a smooth shape.
3. It is enough to poke the hole with your finger and not rebound.
4. Knead and wake up for ten minutes.
5. Rub it into a long braid.
6. After fermenting for one hour, sprinkle some almond diced on the heat at 150°C and 120°C for 40 minutes.
Tips:Fermentation must be in place.
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