1. Prepare all the materials
2. Except butter, pour the liquid first and then the flour into the bucket of the chef's machine to form a dough
3. Add butter and knead out a jagged film
4. For the first fermentation
5. Fermentation is twice as big, and the finger will not rebound
6. Divide into 3 equal parts after exhaust
7. Roll it into a long tongue and roll it up
8. Relax at room temperature 26 degrees for 30 minutes
9. Roll it into a long tongue and roll it up to prepare for the second fermentation
10. All rolled up, it must be sealed and sealed
11. Ferment to 1.5 times the size, preheat the oven at 160 degrees for 2 minutes in advance
12. Bake the middle layer at 160°C for 22 minutes and take it out
13. Cut the bread knife from the middle without cutting it for use. Then make the filling. After kiri is softened in advance, add sugar, the lemon juice will be smooth, and the cream will be clear.
14. Put the stuffing into the piping bag and squeeze it into the bread, and use the rest on the surface of the bread, sprinkle with powdered sugar.
