Ingredients:

　　High-gluten flour300 grams, sugar 30 grams, salt 1/4 teaspoon, egg 1, dry yeast a pinch, animal buttermelted 150 grams,milk 60 grams, unsalted butter 20 grams, egg wash,AlmondsslicesMethod:1. Mix all ingredients (excluding the butter) to form a slightly smooth dough, then add in the butter.2. Continue kneading until the dough is smooth and elastic; test: you can stretch the dough into thin skin without breaking easily, indicating good elasticity.3. I chilled it in the refrigerator, but after overnight found no activity so I let it rise at room temperature for a day (mainly due to being out all day with no care for the dough and possibly over-fermented).

4. After dividing the dough into 6 portions, cover with plastic wrap and rest for 10 minutes.

5. Shape as desired.

6. Place in a warm

oven

with a cup of hot water to create a second fermentation environment; once doubled in size, proceed to bake the bread by brushing with egg wash and sprinkling almond slices at 175 degrees for 20 minutes.

Shape your nose according to your own preference.

6. in warmovenput a cup of hot water to re-proof, let it rise to about twice its size before baking the bread,breadthen brush with egg wash and sprinkle with almond slices at 175 degrees for 20 minutes.