1. Except for the butter, all the ingredients are mixed evenly. After kneading into a smooth dough, add the butter and continue to stir (the yeast should be open with the salt when putting it)
2. Stir it into a smooth dough and pull out a layer of film! Cover with plastic wrap and ferment!
3. If the fingers do not rebound, it will be fermented!
4. The fermented dough is kneaded and exhausted, then divided into 50 grams, rounded, and covered with plastic wrap to prevent the skin from drying out!
5. Take out the small dough, roll it out, and add an appropriate amount of white peach jam!
6. Wrap the small dough with jam and put it in a 12-line mold brushed with oil to ferment to 1.5-2 times its size
7. Brush a layer of egg liquid on the surface after fermentation
8. Put some almond slices to decorate
9. Put it in the preheated oven at 165 degrees and bake for 23 minutes!
10. If you don't want the color to be too dark after coloring, you can cover it with tin foil!
11. Eat one after it’s out of the oven and let it cool. It’s so soft and really delicious!
Tips:1. Because each brand of flour has different water absorption properties, you must reserve some when adding milk! 2. This recipe can make nine small breads, because I accidentally dropped one during the process, so there are eight in the process diagram!
