1. Put all the ingredients except butter into the basin and knead into a dough.
2. Knead until a thicker film is formed, then add butter.
3. Hold out a thin film.
4. Put the kneaded dough in a basin, cover with plastic wrap and put it in the refrigerator for five hours to ferment.
5. Poke a hole in the flour with your fingers, and the fermentation is completed without shrinking or collapse.
6. Divide the dough into 2 equal parts, then divide into 3 equal parts, cover with plastic wrap and let stand for 20 minutes.
7. Take 3 small portions and rub them into long strips.
8. Braid into three-strand braids. Put it into the oven for second fermentation, 120 degrees for 50 minutes.
9. Make egg yolk liquid: add egg yolk to milk, beat and mix well, sieve and pour into watering can.
10. Take out the fermented dough and preheat the oven to 170 degrees. Spray the egg yolk evenly on the bread dough and decorate with almond slices.
11. Enter the oven at 170 degrees for 15 to 18 minutes. Brush with thin egg yolk for 10 minutes. After brushing, enter the oven to continue baking.
12. Once out of the oven, put it on the drying rack and put it at hand temperature before sealing and storing. carry out! Super soft!
13. Finished picture.
Tips:1. If you don't want to knead the dough by hand, you can use a bread machine to knead the dough.
2. After kneading the dough, put it in the refrigerator to ferment for five hours. (Because I go to work in the afternoon and go home from work in the evening and then knead the dough.) If you are at home, you can use a bread machine to ferment or ferment at room temperature.
3. If you don't want to spray the egg yolk liquid, you don't need to spray it, you can brush the egg yolk liquid directly.
4. Cover with tin foil if you observe the color when baking the bread.
5. Every different famous brand oven loses its temper and adjusts the temperature according to its own.
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