Milk Almond Sliced Buns

1. Put high-gluten flour, milk, caster sugar, egg, milk powder, salt, and yeast into a bowl and knead into a dough.

2. Add butter and continue kneading until you can stretch it into a thin film.

3. Place the kneaded dough in a warm place to ferment until it doubles in size.

4. Divide the dough into 8 portions, approximately 60g each, and let rest for 10 minutes.

5. Roll out the dough into an oval shape like a cow's tongue.

6. Slowly roll it up from one side, seal the edge tightly, and roll it into a long strip about the width of the baking tray.

7. Place the dough strips evenly spaced on the baking tray.

8. Let them rise in a warm place until they double in size. Brush the surface with egg wash and sprinkle almond slices. Bake at 170°C for about 20 minutes until golden brown.