Cooking Steps

1. 

   Step1:Make the yeast head one night in advance. Pour all materials of the yeast head into the fresh-keeping bow

2. 

   Step2:Make the yeast head one night in advance. Pour all materials of the yeast head into the fresh-keeping bowl

3. 

   Step3:Fermented yeast head. You can see many holes like honeycomb at the bottom of the bowl. Just open the lid and have a little sour taste. The fermentation time is not easy to be too long. It can be kept for up to 16 hours

4. 

   Step4:Pour high gluten flour, yeast, salt, sugar and an egg into the basi

5. 

   Step5:Add milk to make dough. Knead until smooth. Set aside and relax for 20 minute

6. 

   Step6:The loose dough and yeast head together. Push and knead forward all the time. Knead out the glove film. If there is a bread machine, it can be operated directly by the bread machine

7. 

   Step7:Push and knead for about 15 minutes. Knead out the extended stat

8. 

   Step8:Add butter. Continue kneadin

9. 

   Step9:Knead it for about 10 minutes. The butter and dough are fully blended. Then the glove film will come out

10. 

    Step10:Make the dough into a round shape. Put the plastic wrap inside the pot and ferment it to twice the siz

11. 

    Step11:Fermented dough. Stick some dry powder in your fingers. There is a round hole that doesn't rebound

12. 

    Step12:Press the dough to exhaust. Then divide it into 12 equal parts. Sprinkle some hand powder to prevent the dough from sticking

13. 

    Step13:My Yangchen square baking tray. The baking tray is padded with oil paper. The dough is made into a circle. It is put on the baking tray for secondary fermentation

14. 

    Step14:When the dough is twice as large, brush the top layer evenly with a layer of whole egg liquid. Sprinkle some almond slice

15. 

    Step15:Preheat the oven at 170 ℃ and bake for 16 minutes. Color the surface

16. 

    Step16:Finished product drawin

17. 

    Step17:Finished product drawin