1. Mix sugar, flour and cornstarch; beat the egg yolks
2. Add the egg yolks to the flour mixture in step 1, and stir evenly; heat the milk on a low heat, being careful not to boil
3. Add the egg yolk paste prepared in step 2 to the milk one by one, stirring constantly (do not boil). Keep the heat on a low heat and keep stirring until it becomes a paste. The whisk can leave traces after stirring.
4. Finally add half a root of vanilla, stir well, pour it into a bowl, spread plastic wrap on the surface (to prevent peeling), and put it in the refrigerator overnight after cooling
5. Put water, yeast and sugar into the kitchen machine; add flour, eggs and salt. After mixing at low speed, turn to medium and low speed until the dough starts to be shiny
6. Cut the room temperature butter into small pieces and add it to the kitchen machine. After stirring evenly at low speed, turn to medium and low speed for about 5 minutes until the film can be pulled out.
7. Put the dough in linen cloth and leave it in the refrigerator to ferment overnight;
8. Pour the dough on a workbench sprinkled with hand powder and roll it out into a rectangular shape, about half a centimeter thick. Use the stuffing made in step 4 on the entire rectangle
9. Fold the dough, squeeze it tightly, then cut into 6 pieces, put it on a baking sheet lined with parchment paper, and leave to rise again for about 2 hours
10. Brush the surface with egg wash and sprinkle some chopped almonds for decoration. 170 degrees, 25 minutes. (It must be completely cold before eating)
