1. Prepare ingredients: high-gluten flour, Anjia butter, milk, light butter, yeast, white sugar, salt, eggs.
2. Mix all the ingredients, add butter to reveal the glove film.
3. Round the dough and put it in a large bowl for basic fermentation (between 26 and 27°C at room temperature). Exceeding this temperature will cause larger holes in the internal structure of the dough.
4. When the fermentation is six minutes full, brush the egg liquid and sprinkle the almond slices.
5. Preheat the oven at 180°C for 10 minutes, and bake up and down at 175°C for 38 minutes.
