Tiled Almond Chop Bun
1.
Pour everything into the bread machine except the butter and tiled almonds, and start a kneading function.
2.
Add 25 grams of butter to continue to start a kneading function. Stir until the dough can be pulled out of the film and the dough can be finished. (Time depends on each individual's situation.)
3.
The first fermentation is carried out in the bread machine, and the dough can be taken out and exhausted after the fermentation is twice as large as the original dough.
4.
The vented dough is divided into six equal parts, covered with plastic wrap and proofed for 15 minutes.
5.
After 15 minutes wake up to twice its original size, it will be styling.
6.
Roll each dough into six long strips and place them evenly on the baking tray. Put a piece of baking paper on the baking tray to prevent sticking. Pay attention to leave an equal space between the dough for the dough to grow up, and put it in the oven for the final Ferment.
7.
Prove for about an hour. When you see that the dough is twice as large, you can take it out of the oven. Preheat the oven to 180 degrees. Sweep the egg liquid on the surface of the dough, sprinkle with shredded almonds, and bake for 20 minutes.
8.
Place it out of the oven and let it cool on the grill. The last step is to eat. Hahaha!
Tips:
The key to making the bread well is to knead out the film
