1. First, make the custard sauce for decoration. Add two egg yolks and 30 grams of sugar to beat and stir evenly, then sift in 30 grams of low-gluten flour and beat evenly.
2. Heat 150 grams of milk to about 40 degrees, add it to the egg yolk paste and stir evenly.
3. Sift into a small pot and heat on low heat, stirring constantly while heating
4. Heat the custard sauce until it is thick and paste. You can add less heat if you like it thinner.
5. The potatoes are peeled and cut into small pieces, steamed in a pot, and crushed in plastic wrap. The more broken the better.
6. One egg liquid, 120 grams of milk, 3 grams of salt, 70 grams of sugar, 310 grams of high-gluten flour, 80 grams of mashed potatoes, and 6 grams of yeast are put into the bread bucket and knead for ten minutes. At this time, you can adjust the dough hardness. After ten minutes, add butter and continue kneading for 40 minutes.
7. Can pull out the glove film and knead the dough. The next step is to ferment the dough to 2.5 times its size.
8. The fermented dough is moved to the chopping board and exhausted. Because the dough is soft, use hand powder to handle it, otherwise it will be sticky.
9. The aired dough was divided into equal parts and rounded into the baking tray, leaving gaps. I took this after a short while. After that, cover with plastic wrap and ferment.
10. Brush with a layer of egg yolk liquid. The custard sauce is squeezed onto the surface with a piping bag cut. Preheat the oven in advance.
11. Fire up and down at 160 degrees, about 30 minutes in the middle and lower levels. The temperature of my oven is relatively high. The specific temperature and time depends on your own oven. I covered the tin foil after painting halfway.
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