Mix the yeast in Polish yeast head with water evenly, add bread flour and stir it evenly with chopsticks, and put it in a warm place for fermentation until the volume increases and the inside bubbles.

Except butter and almond powder, put other materials together with starter, knead until the surface is smooth, and then pull out a thick film.

After adding butter, knead until the complete stage, add almond powder and knead evenly, and put the dough in a warm place for basic fermentation.

After the basic fermentation, divide the dough into three pieces, exhaust and knead, and relax for fifteen minutes.

Roll the dough twice, relax 15 minutes between the two rolls, put it in a toast box, and conduct secondary fermentation in a warm and humid place.

Ten minutes before the end of secondary fermentation, the oven is preheated to 170℃, and the dough surface is brushed with egg liquid.

170℃ bake for 40 minutes, cover with tin foil immediately after coloring, demould immediately after baking, and cool on the baking net.

This kind of bread is soft and has a unique taste. It's worth a try ~