1. Put high-gluten flour, milk, whole egg liquid, fine sugar and yeast powder into the kneading tank.
2. Beat into a soft, smooth and elastic dough.
3. Add the butter that has been softened in advance, and continue to beat at low speed until the dough can stretch out a more delicate film.
4. Put the dough in a container and ferment to double its size in a warm place.
5. Take out the dough, pat to exhaust, divide into 6 portions, and relax for 10 minutes.
6. The small dough is rounded and placed in a baking tray.
7. Ferment in a warm place to 1.5 times the size, sprinkle dry powder on the surface.
8. Put it into the preheated oven, heat up to 150 degrees, lower the heat to 180 degrees, bake the lower layer for about 15 minutes, and let it cool after it is out of the oven.
9. Pour 30 grams of whipped cream into a milk pan, and heat it to a slight boil. After leaving the fire, cool to 50 degrees and add the white chocolate.
10. After mixing well, set aside to cool and set aside, the chocolate ganache is ready.
11. Beat the remaining whipped cream to 9 to distribute, pour in the chocolate ganache and mix well. Put the stuffing into the piping bag and refrigerate for later use.
12. Pierce a hole on the side or bottom of the bread and squeeze into the filling. Confession of "White" Season
Tips:The bread filled with stuffing needs to be refrigerated and eaten as soon as possible.
