Almond European Bread

Prepare the ingredients. Put everything except the butter and salt into the Ukoeou10 mixer.

Mix until about 70% done, then add butter and salt, and mix until it can form a gluten window.

Take it out and let it proof for forty minutes, then divide it into portions of 100 grams each.

Roll into a long strip and shape it into an olive shape, then stick almond slices on it.

Put it into the Gaobike F110S fermentation box and ferment until it doubles in size, at a temperature of 30 and humidity of 80.

Put it in the GBIK C95 oven, top heat 190°C, bottom heat 175°C, bake for 15 minutes, humidify for 6 seconds.