Cooking Steps

1. 

   Step1:Prepare the necessary ingredients, take proper amount of water to melt the yeas

2. 

   Step2:Put all the ingredients except butter and water into the bowl. Slowly add water into the flour until it can be kneaded into a soft and non sticky dough. Knead until smooth PS sugar and yeast are put on both sides

3. 

   Step3:Add butter to knead, knead, beat, fold and continue kneading for about 15 minutes until the dough can be stretched to a thin film with holes

4. 

   Step4:After the dough is shaped, put it into a bowl, cover with plastic film or wet cloth, and put it into room temperature for fermentation. When the dough is 23 times the size of the original dough, dip your finger in the flour and poke a hole without shrinking, it means that the fermentation is good

5. 

   Step5:After exhausting, add almond slices and knead them evenly and divide them into 6 equal part

6. 

   Step6:Take a small portion and roll it with a rolling pin to fold it back from 3|1, press it with your hand and press it to compact it, and then fold it back from another place

7. 

   Step7:Place the palm of the sealing interface in the middle and rub it back and forth to select one side to thin wrap the other side

8. 

   Step8:Seal the interface, and other dough shall be put on the bottom pad, and the oil paper removed shall be put on the baking tray, and the plastic film shall be covered for fermentation for about 30 minutes

9. 

   Step9:Prepare 1000g clear water and 50g sugar and pour them into the pot to burn the switch

10. 

    Step10:Put in the fermented dough in turn, cook each side for 2030 seconds, take out the drained water, preheat the oven for 170 degrees, heat it up and down for 25 minutes, and bake it for reference onl

11. 

    Step11:Finished product drawin

12. 

    Step12:Finished product drawin

13. 

    Step13:Finished product drawin