1. Except butter, put all the ingredients in the kneading basin of the chef's machine, turn on the first gear to start kneading, and after a while, the chef will automatically jump to the second gear to accelerate
2. After kneading the dough, add butter and continue to turn on the chef's machine to knead until the kneading stage is complete (you can pull out a thin film, and when you poke it with your fingers, the edge of the hole should be smooth)
3. Round it up, put it in a basin, and cover it with plastic wrap for basic fermentation. When it is twice as large as it is, the basic fermentation is completed. Divide the dough completed by basic fermentation into 16 parts, and let it rest for 15 minutes after being rounded.
4. Roll the loosened dough into a round dough sheet
5. Envelope marmalade
6. Wrap it like a bun, round
7. Prepare them one by one, put them in a baking pan lined with tin foil, and place them in a warm and humid place for secondary fermentation
8. When it is more than twice as big, brush with egg liquid and sprinkle with nuts
9. Put it in the oven preheated to 180℃, middle level, up and down fire, bake for about 20 minutes
