1. Stir in the desalted and butter ingredients in turn.
2. Add butter and salt and continue to stir (after salt and oil method used)
3. The stirred dough can be cut into a small piece to pull out the non-breakable film, and the dough is arranged and fermented at one time, covered with a fresh-keeping bag.
4. Put the Casida ingredients in a pot and mix and stir them evenly, cook while stirring until a paste, and then remove from the heat. After cooling, cover with plastic wrap and place in the refrigerator for about 1 hour.
5. The fermented dough can be dipped in powder and poke holes without shrinking or collapsing.
6. Press the exhaust to divide into 9 parts.
7. Round into the baking tray, cover the fresh-keeping bag and ferment for the second time.
8. Pack the custard sauce in a piping bag and squeeze it onto the meal bag.
9. Preheat the middle layer of the oven at 170°C for about 20 minutes (time and temperature are for reference only)
10. Appreciation of finished products~
