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1
Prepare the ingredients, except butter and salt, put them all into the Ukoeou10 dough mixer. -
2
Stir until 70%, add butter and salt, stir until it can be stretched into a glove film. -
3
Take it out and let it proof for 40 minutes, divide it into 100 grams each. -
4
Roll into a long strip and roll into an olive shape, and stick with almond slices. -
5
Put it into the Gobic F110S fermentation box and let it rise to twice the maximum temperature of 30 degrees and humidity of 80 degrees. -
6
Put it into a high-heat C95 oven at 190 and then bake at 175 for 15 minutes and moisturize for 6 seconds.