1. Put all the ingredients except yeast in the main ingredient in the basin
2. After kneading the dough, cover it with plastic wrap and put it in the refrigerator and let it stand overnight
3. The dried dough can easily pull out the coarse film
4. Put the dough in the bread machine, add dry yeast and start kneading for 30 minutes
5. Check the condition of the film. After the dough is rounded again, it starts to blow
6. Once the shot is completed, the finger does not retract or collapse when inserted
7. At the same time we started making custard sauce. Add eggs, sugar, condensed milk and cornstarch to the basin
8. Stir evenly without particles. Pour the milk into the milk pan and boil until slightly boiling
9. Pour the boiled milk into the egg batter, be sure to keep stirring while pouring
10. Then pour the milk custard from step 9 into the milk pan, turn on the minimum heat and heat
11. Cook to the consistency you want, turn off the heat, add dark chocolate
12. Stir evenly, put it in a piping bag and put it in the refrigerator for later use
13. I made five of them because they were bigger
14. Spherical after exhausting separately
15. Place it in a non-stick baking dish
16. Put it in a non-powered oven and start a second shot
17. Spread the flour to twice the size and sift the flour on the surface
18. Bake at 170 degrees in the middle of the preheated oven for 15 to 18 minutes
19. Baked
20. When it’s cool to warm, cut it on the side with a knife. You can add more sauce while turning with the knife.
21. Squeeze in the refrigerated custard sauce. Seal the bread and put it in the refrigerator for a few hours before eating
Tips:It is best to warm up the room temperature for an hour before eating
