1. High powder 25g water 100g mixed
2. Heat over low heat and stir until thick, and make the soup.
3. Mix 10 grams of low flour, 10 grams of almond flour, 10 grams of butter, and 10 grams of fine sugar.
4. Use your fingers to form a granular shape and refrigerate.
5. Put the soup seeds in the bread machine bucket, and then put all the dough materials except butter (sugar and salt should be placed diagonally) in the order of liquid first and flour, and start a kneading program.
6. Add butter and start a kneading process until the dough is fully expanded.
7. Prove the dough to about twice its size. Dip the flour with your hands and poke a hole in the top so that the hole does not retract.
8. The fermented dough is vented and rounded.
9. According to the required size, divide the dough into several portions and then round. (I divided 10 parts)
10. Put the prepared bread dough into the baking tray for secondary fermentation.
11. The bread dough is fermented to about twice as large and brushed with egg liquid.
12. Sprinkle the crispy grains made in advance, put them in the preheated oven, and bake at 180 degrees for about 20 minutes.
