5️⃣冷藏好的麵糰擀成5mm左右的厚片，切成正方形或者長方形放入烤盤，表面寬一些，不然容易倒！
6️⃣擺好后刷上全蛋液，用牙籤扎幾個小孔，放上杏仁片
7️⃣平爐模式160°提前預熱20分鐘，放入中下層烤35分鐘，烤到一半時候觀察上色情況如果頂部上色了底部較淺的話可以轉底層繼續烤（溫度時間要根據自家烤箱調節）
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Almond Mille-feuille | Crispy layers, super simple method‼ ️⭐️Prepare ingredients:
120g refrigerated butter | 20g sugar | 1g salt | 130g all-purpose flour, 70g ice water
1️⃣Cut the butter into small pieces and add salt and fine sugar. Then sift in the all-purpose flour. Pour in ice water. Use a spatula or disposable gloves to form a ball. Do not over-knead. Wrap in plastic wrap and refrigerate for 30 minutes.
2️⃣After the dough is relaxed, take out the dough and press it open with a rolling pin. Fold it like a quilt, press and roll it out again. Repeat 3 times. Wrap it in plastic wrap and let it rest in the refrigerator for 30 minutes.
3️⃣Continue to press, roll out and fold twice, wrap with plastic wrap and continue to refrigerate for 30 minutes.
4️⃣After it is relaxed, roll it out twice. This time you can roll it out thinner or fold it up like a quilt and refrigerate it for 30 minutes.
5️⃣ Roll the refrigerated dough into a thick piece of about 5mm, cut it into a square or rectangular shape and put it on the baking sheet. The surface should be wider, otherwise it will fall easily!
6️⃣After placing it, brush it with whole egg wash, poke a few small holes with a toothpick, and put almond slices on it
7️⃣ Preheat the open oven mode at 160° for 20 minutes in advance, place the middle and lower layers and bake for 35 minutes. Check the coloring halfway through baking. If the top is colored and the bottom is lighter, you can turn to the bottom layer and continue baking (the temperature and time should be adjusted according to your own oven)