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1. Prepare the raw materials used.
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2. To make medium-type dough, put water, flour, yeast in the bread bucket, start the dough mixing program of the bread machine, and knead the dough evenly.
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3. Knead into a smooth dough, put it in a container, and then put it in the refrigerator for refrigeration and fermentation.
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4. Refrigerator fermentation for 14-17 hours, the fermentation is two and a half to three times as big, and the fermentation is over.
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5. Take out the medium kind dough and tear it into small pieces.
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6. Add all the ingredients except the butter in the main dough, and start the bread maker kneading program.
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7. When the kneading dough has QQ elasticity, add butter and continue kneading for five minutes.
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8. Knead until you can pull out a large piece of film for the second fermentation!
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9. The second fermentation is twice and a half, and the fingers are soaked in the flour to poke the holes without shrinking or rebounding.
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10. Take out the fermented dough, squeeze the dough, divide it into eight equal portions (about 65 grams), round, cover with plastic wrap, and relax for 15 minutes.
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11. Take a dough and roll it into an oval shape.
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12. Turn it over and roll up the thin bottom edge from top to bottom.
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13. Put it in the Balian Feinanxue mold and cover it with plastic wrap for final fermentation.
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14. Fermentation is twice as large, and the surface is brushed with egg liquid and sprinkled with almond slices.
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15. The upper and lower tubes of the oven are preheated by 180 degrees, and the middle and lower layers are baked for 25 minutes before the surface is golden.
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16. After being out of the oven, let it cool slightly, and then release the mold and place it on the cooling rack to cool it thoroughly.
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17. Finished picture.
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18. Finished picture.
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19. Finished picture
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Tips:1 Adjust the oven temperature appropriately according to your own oven.
2 Eggs and condensed milk are added to the dough. The dough will be very sticky at first, and it will not stick to your hands when kneaded in place.
