1. Put all the ingredients in the main ingredients into the bread bucket, and start the bread maker's dough program. It will be done in 90 minutes.
2. Take out the dough and knead it evenly, let it rest for 10 minutes.
3. Divide into 6 noodles. Round up.
4. Roll each dough into an oval cake about 12 cm wide.
5. Rolling up.
6. split into two.
7. Put the notch down into the cake mold. Do them all in turn.
8. Add whipped cream and fine sugar in the auxiliary ingredients to melt the sugar with a whisk to make it smooth.
9. Add an egg yolk and cornstarch and stir well. Put it in a piping bag.
10. The bread embryo is fermented to twice as large.
11. Squeeze the light cream custard on top of the bread dough in a ring shape.
12. Put it into the preheated oven, the middle layer is 180 degrees, 20 minutes, and the middle is covered with tin foil.
Tips:The oven time is set according to the performance of your own oven.
I made 2 plates of these materials.
