1. Weigh all materials
2. Pour high-gluten flour, white sugar, and milk powder into a large bowl
3. Dissolve the yeast with half of warm water, pour the eggs, yeast water and the remaining water into a bowl
4. Stir it into dough and knead it on the chopping board
5. Knead it until you can pull out the film.
6. Put the dough in a bowl, cover with a layer of plastic wrap, and put it in a warm place for proofing
7. Ferment to double the size, press it with your hand, and the surrounding dough will neither collapse nor shrink.
8. Divide equally into eight parts
9. Take a piece of dough, flatten it, and put on the bean paste
10. Close, down
11. Roll into an oval shape
12. Make a few strokes with a knife
13. Twist your hands in opposite directions
14. Buckle
15. Place it in a baking tray and cover with a layer of wet gauze
16. Ferment to double size, brush with a layer of whole egg liquid, sprinkle with almond slices
17. Put it in a preheated oven, middle level, upper and lower heat, 175 degrees, about 20 minutes, until the surface is golden and ready to be out
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