1. 1. Production of custard filling: put the sugar and eggs in the cooking bowl and stir evenly, add light cream, and stir the milk evenly
2. 2. Low flour, wheat starch and milk powder are mixed in advance and then sieved into the egg liquid. After stirring evenly, heat it over water until it is viscous. After removing the fire, add butter and stir evenly.
3. 3. Soup type: Put water and high powder in a milk pot, stir well and heat. Heat until there are obvious lines on the surface, away from the fire. Cover the surface with cling film, put it in the refrigerator for more than one hour
4. 4. Put other materials of the main dough except butter into the mixing bucket, knead the thick film, heat the butter and knead until it expands
5. 5. Put the dough into the fermentation basin, squeeze it slightly, make the temperature of the dough during fermentation as consistent as possible, and cover the surface with plastic wrap for basic fermentation
6. 6. After the fermentation is complete, divide the dough into 60g small doughs, round and relax for 15 minutes
7. 7. Divide the filling into small groups of about 40 grams. The number of grams is not absolute, but not more than 45 grams. If there are too many fillings, it will be a little sweet. Generally 30-40 grams is appropriate
8. Roll out the loose dough, wrap the stuffing in, and pinch the seal tightly.
9. 9. Spread the filled bread twice at a temperature of 32 degrees and a moisture content of about 75%.
10. 10. After the second serving, brush the egg liquid on the surface and sprinkle the crumbs to bake. The oven is 160 degrees for 18 to 22 minutes.
