1. In addition to the butter, the bread ingredients are put into the bread bucket and kneaded for ten minutes.
2. After ten minutes, add butter and continue kneading for half an hour.
3. Check that you can pull out the flexible film and knead the dough. If there is no, please continue.
4. Yeast dough to twice and a half large.
5. When fermenting the dough, you can make custard filling. Add 25 grams of sugar to an egg and beat well.
6. Add 40 grams of milk and beat evenly.
7. Sift in a mixture of 15 grams of low powder, 10 grams of orange powder, and 10 grams of milk powder.
8. Stir well and add 15 grams of softened butter.
9. Turn on a small fire and heat until solidified, and stir while heating.
10. Remove from heat, squeeze again delicately and set aside to cool for later use.
11. The fermented dough is moved to the chopping board and vented and divided into 8 doses of equal size, each about 50 grams. Roll the plastic wrap with the round lid and let it stand for ten minutes.
12. Take one and roll it into an oval shape.
13. Put one-eighth of the custard filling on, and smear half as shown in the picture.
14. fold
15. . Rolled up to form a flower shape.
16. Place it in an 8-inch round cake mold and close the mouth against the mold wall, otherwise it will sway after fermentation.
17. Ferment to 1.5 times the size, brush with a layer of liquid mixed with egg yolk and milk.
18. The hotter the oven ahead of time, the upper and lower fire is 160 degrees, and the lower and middle layers are baked for about 25 minutes. The specific temperature and time are based on your own oven. Stare at some roasting.
19. Out of the oven, the coloring is not bad.
20. Soft and brushed
Tips:Because the temperature of each oven is different, the baking temperature should be adjusted according to your own oven situation. It can be baked with tin foil for quick coloring.
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