1. Dissolve the yeast in the medium seed in water, knead it with bread flour, put it in a container, cover the lid and start to ferment (I knead it at night, leave it at room temperature to ferment for an hour, and then put it in the refrigerator. The next day Take it out at night and then do it after warming up)
2. Medium seed fermented to 3.5-4 times larger
3. Prepare the ingredients for the main dough. This is the condensed milk to be used. Tear the middle seed into small pieces, and knead it with other ingredients except butter in the main dough until it expands
4. Add butter and knead it to the complete stage. Take a piece of dough and stretch it to form a large, tough film that is not easy to pierce by hand. Even if it is pierced, the hole is smooth and round. After rounding, let the dough relax for 40 minutes (don’t continue to knead like me when it is complete, otherwise the bread will be rough if you knead it too much)
5. Take out the loosened dough, ventilate, and divide it into 6 portions. After rounding, cover with plastic wrap and relax for 15 minutes
6. Roll the loosened dough into a tongue shape. After turning it over, fold it 1/3 in the middle of the left and right sides. After pressing it, roll it out, thin the bottom edge, roll it up from top to bottom, and put it in a toast mold. Put a bowl of hot water in the oven for the last fermentation
7. Ferment to 9 minutes full, spread egg liquid on the surface, sprinkle almond slices, put in the preheated oven, 180 degrees, lower layer, upper and lower heat, 35 minutes (the surface should be covered with tin foil in time to prevent the color from being too dark, I was negligent. The grilled surface is a bit dark)
8. Remove the mold immediately after baking out, put it on the grill and store it in a fresh-keeping bag when the temperature is low
