1. First mix the ingredients in the soup, pour it into a pot and heat it on a low heat, stirring constantly to make the soup gelatinized.
2. Put all the ingredients except the butter, including the soup, into the bucket of the bread machine. The order of placing is in the order of liquid first, powder second, and yeast powder on top.
3. Start the kneading program and knead the dough smoothly.
4. Add butter and knead the dough to the fully expanded stage for basic fermentation.
5. The fermented dough is twice as large as the original dough, and it is fermented if the hole is not retracted in the middle.
6. Take out the dough, vent and knead it round.
7. Use a rolling pin to roll it out into a rectangular shape. Brush a layer of peanut oil (a thin layer is sufficient) on the dough, and sprinkle an even layer of almond flour on it.
8. Roll up the dough from bottom to top.
9. Divide evenly into six parts.
10. Roll it up in the same way as you do at home, put it in the Yangchen square cake mold, and ferment it for the second time.
11. After the second fermentation, brush the egg liquid on the surface, put it in the preheated oven, heat the middle layer up and down at 180 degrees, and bake for 30 minutes.
