1. The ingredients are a bit too much, in fact, there are two parts, one is the bread and the other is the custard sauce decorated on top. Write them separately here to avoid confusion; bread ingredients: 200 grams of high-flour, 40 grams of fine sugar, 130 grams of milk, 20 grams of egg liquid, 6 grams of yeast, 1 gram of salt, 6 grams of whole milk powder, butter; custard sauce ingredients: 1 egg yolk, 25 grams of low powder, 25 grams of fine sugar, 30 grams of milk
2. Put all the bread and other ingredients in the basin, mix it with a rubber spatula, and then lift the dough onto the countertop with your hand and gently beat the dough until the dough can pull out a thicker and easily broken film ( The dough is very sticky at first, just mix it with a spatula, don’t knead it with your hands like making a bun)
3. Then add the butter. Cut the butter into thin slices. Knead it with your hands and knead until the butter is absorbed.
4. Next, continue to beat the dough. The method of beating is shown in the figure. Hold one end of the dough with one hand and beat it on the countertop, so that the dough will fall longer and longer, and then fold it in half. Continue to beat, repeat this repeatedly
5. Until the dough can pull out a very thin film, it is the expansion stage of the dough
6. Then rub the strips a little, weigh the total amount with an electronic scale, and then divide it into small doses. I divided it into 30 grams each.
7. Dip a little cornstarch on both hands, round the agent with both hands and put it in the mold. Don't put it too full, leave the center empty. Cover with plastic wrap and place in a warm place to double the size (if the oven has a fermentation function, you can put it in the oven for fermentation)
8. Let’s make the sauce for decoration. Add fine sugar to the egg yolk and beat with a whisk until the sugar melts and the color becomes lighter.
9. Then add low powder, then add warm milk (you don’t need to burn your hands) and mix well
10. Mix well and pour into the milk pot
11. Heat on a low heat, stir with a whisk while heating, until it is viscous and flowable (because this is a decorative sauce, the amount is small, it is easy to overheat, it does not matter if it is too thick, add a small amount of milk and mix One remedy, just a remedy)
12. Put the prepared sauce in a piping bag after cooling, put it in the refrigerator, and take it out when you use it
13. Take out the dough that has doubled in size. The surface is too dry and brush a layer of protein liquid. Before brushing, turn on the oven and start preheating at 200 degrees.
14. Then take out the prepared sauce, cut a small opening on the top, and squeeze it on the dough for decoration. The shape can be played out by itself
15. Put it in the middle of the preheated oven and bake it at 180 degrees for 10 minutes, take it out, and brush a layer of egg liquid on the surface, then put it in the oven and bake for 7 minutes, and the surface will be colored. Brush the whole egg mixture and bake it will be much more beautiful
