1. In the material, the main ingredient A is the dough ratio, and B is the custard filling ratio
2. Operation steps for custard filling: add sugar, milk and whipped cream to the egg and mix well
3. Add the sifted low-gluten flour and orange powder and stir evenly, then add the butter
4. Bring the water to a boil, isolate the stirred batter with water, heat it on a medium heat, keep stirring during the heating process, the batter will gradually solidify, and leave the fire after stirring.
5. Natural cooling reserve
6. Dough operation steps: mix milk, sugar, and eggs into the mixing bucket and mix evenly
7. Add high-gluten flour and yeast, stir until the water is completely absorbed, then knead into a dough
8. Knead until the surface of the dough is smooth and not sticky, add softened butter, and knead until the surface of the dough is smooth and the glove film can be pulled out
9. After the kneaded dough sits for 15 minutes, divide the dough into 40g small doughs, and then round them
10. Flatten the aired dough with the palm of your hand, wrap it in the cooled custard filling, close the mouth and place it in the baking tray.
11. Adjust the oven to the fermentation function, put the stuffed bread into the oven to ferment, ferment to 1.5 times the original volume, and then bake
12. After the fermentation is complete, lightly brush a layer of egg liquid on the surface of the bread, sprinkle some white sesame seeds, and put it in the preheated oven to bake
13. Heat up to 180 degrees and lower to 150 degrees. Bake the second-to-last layer of the oven (as shown in the picture) for 14 minutes, and the bread will be golden brown.
Tips:1. The dough must be kneaded to form the film, so that the texture and taste of the bread will be good;
2. Brush the egg liquid after fermentation to make it evenly colored;
3. Dip it in condensed milk or honey to taste better.
