1. For the custard filling, put the raw materials shown in the picture into the pot, put 250ml of milk, and stir evenly
2. Heat on fire, keep stirring until it is smooth and free of particles and lumps, to avoid sticking to the pan
3. After the custard filling is done, put in plastic wrap and put in the refrigerator for later use
4. To make the dough, put the raw materials shown in the picture into the pot and stir evenly
5. Add 2 eggs and continue to stir, add 80 ml of warm milk and 20 ml of cream, mix well, and start mixing
6. Take 40 grams of unsalted butter and knead with the dough
7. After the dough is alive, cover with a damp drawer cloth. You can buckle a moderately sized lid on it, and put the dough in a microwave oven for airtight fermentation.
8. Proof the dough for at least 30 minutes, then take out the dough sheet and sprinkle a little flour to avoid adhesion, knead the dough evenly, roll it into a round pancake, and cut the dough as shown in the picture.
9. Knead the dough into a dough
10. Take 1 dough sheet at a time and roll out into a round pancake, put an appropriate amount of the custard filling into the dough
11. Fold the dough sheet in half and pinch the seal firmly (^_^)v
12. Preheat the pot over high heat, put in the bread, turn to medium-low heat and slowly broil the two sides to golden brown, and it will be out of the pot (o^^o)
Tips:The pan is a non-stick pan. It does not need to be oiled, because the butter has been added in the dough (^_^)v
When sealing, don’t keep pulling the dough and avoid pinching out the long sides (^_^)v
