1. 1. Mildly heat the milk and mix it evenly with the yeast, seal it with a plastic wrap and ferment for 5 minutes; add high-gluten flour, yeast, milk powder, sugar and eggs and stir until the surface is smooth.
2. Add butter and salt, stir until the dough is complete; take out the first fermentation for 15 minutes;
3. Divide into 60g size dough, knead for 5min
4. Pack the right amount of almond filling
5. Put it in the oven, select the fermentation mode, put hot water underneath, and ferment for 45 minutes to 2 times the size
6. Make peacock skin, add fine sugar to egg yolk, stir until the color turns white, add salad oil and stir evenly
7. Sift in low-gluten flour and starch and mix well
8. Extruded on the surface of the bread and decorated with chocolate cream
9. 11. Put it into the preheated Depp oven, use the normal heating mode at 180 degrees, and bake for 13 minutes.
10. Don’t get too high on the heat, otherwise it won’t look good if the color is too heavy.
Tips:Mayonnaise is refrigerated for 10 minutes and then extruded, which can reduce fluidity and better shape;
The filling step can be skipped directly in the first production to increase the success rate;
The chocolate fruit paste in the formula can be adjusted and used with a part of mayonnaise and coloring;
