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 the fermented starter and knead until the surface is smooth, so that a thick film can be pulled out.

After adding butter, knead to 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 round, and relax for fifteen minutes.

Roll the dough twice, relax for 15 minutes between the two rolls, put it in 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 put it on a baking net to cool.

This bread is very soft and has a unique taste. It's worth trying ~