Lavender bread

the formula used by mr. meng was raw material: 30 g salt and 30 g sugar with high-weather flour and 200 g fine sugar, 30 g salt and 40 g light cream with milk of 100 g light cream and 20 g salt-free butter: 1. combination of materials other than butter to smoothing up to a smooth surface; 2. incorporation of butter to the point where a slightly translucent lacquered face can be drawn; 3. the face is placed in the container and covered with a membrane, with a basic fermentation of up to two times the size; 4. the face is split into six equals, covering the rolling circle for about 15 minutes; 5. the face is formed into long strips, then bloated into a grilled plate, covered with an insurance mask and fertilated final ferment; 6. after the ferment has been completed, the egg fluid is sprouted on the face of the group, and the almonds are sprayed with a preheated oven of 175 degrees baked for about 20 minutes。