1. Let's make the custard sauce first, put all the custard sauce ingredients into a small pot, mix and mix well.
2. Bring to the stove and cook while stirring on a low heat until the gelatinization is off the heat. This is the ready-made custard sauce. Cover tightly and wait for it to cool down.
3. Put all the ingredients in the flour except the butter into the bread machine, add the custard sauce together, start the bread machine and the dough program to the end.
4. After the program is over, add room temperature butter, start and the dough program again to the end. (Republic of 2 times)
5. The kneaded dough is fermented to 2.5 times as large as the base.
6. Take out the fermented dough, knead it, flatten it, divide it into six equal parts, and cover it with plastic wrap for 15 minutes.
7. Divide a small portion of the dough into three small portions, and knead them into strips.
8. Press the three small strips together as shown in the picture.
9. Then squeeze the braided braid from left to right and close the mouth tightly.
10. The reshaping is complete.
11. Put all the shaped raw noodles into a baking tray, put them into the oven to start the fermentation function, and use the wet temperature for the second fermentation to double the size.
12. Take out the second raw noodles and gently brush with a layer of egg wash.
13. Preheat the oven to 175 degrees in advance, put the raw noodles into the middle of the oven, and bake them at 175 degrees for about 15 minutes.
14. The toasted bread will be demoulded immediately and wait for it to cool down.
15. Finished product. The bread is soft and sweet.
Tips:1: No milk powder can be replaced by pure milk.
2: The temperature of the oven depends on the temperature of the individual oven.
3: If you can't finish the bread at one time, wait for the bread to cool to lukewarm and keep it sealed.
