1. Stir all the ingredients of the yeast dough and ferment at room temperature to 2 times its size
2. Stir the softened butter with fine sugar and salt thoroughly, then add the egg and stir well (the original recipe is very evenly mixed, the mixture is very good, I don’t mix it evenly, just mix it casually)
3. Put the remaining flour and the fermented dough into the butter, and put all the ingredients into the bucket of the cook machine
4. Knead at level 3 for about 6 minutes until the surface is smooth
5. A large piece of strong film can be pulled out, the kneaded dough is added with raisins and kneaded, then round and set aside to relax for 20 minutes
6. The loosened dough is vented under light pressure, round again and set aside for 15 minutes
7. Use these 15 minutes to coat the surface of the mold with oil, evenly glue the almond slices, put the almonds in the bottom for use
8. Knead the loose dough into a long strip, roll it into a hollow circle, put it in the mold, and finally make it twice as large
9. Preheat the oven at 180℃, use a grill for the bottom layer, and bake for 33 minutes. After the oven is out of the oven, it will be demoulded immediately. Put it on the grill and put it in a fresh-keeping bag to save
