1. After the oil method, the dough materials are mixed and kneaded to pull out a large film.
2. Ferment in a warm place.
3. Ferment to twice the size, take out and press to exhaust, divide into 4 equal parts, and cover with plastic wrap to relax for 15 minutes after spheronization.
4. Take one of them and roll it into an oval shape, put an appropriate amount of custard filling on one side, and thin the bottom side on the other side.
5. Roll up. Squeeze and close the mouth tightly.
6. Put all the dough in the baking tray in turn, and put it in a warm and humid place for secondary fermentation.
7. Pour the salad oil, butter, and clear into a pot, boil over low heat and stir constantly.
8. Add the high-gluten flour and stir well and turn off the heat at the same time.
9. When the temperature is not hot, add the egg liquid in portions and stir in one direction.
10. Until the batter is thick and whitish, use chopsticks to pick it up into an inverted triangle shape and put it in a piping bag for later use.
11. The dough is fermented to twice its size, brushed with a thin layer of egg liquid, and the puff batter is squeezed onto the bread dough in a Z-shape, and placed in a preheated oven at 180 degrees for about 20 minutes. Observe frequently in the middle, if the color is too dark, it needs to be covered with tin foil.
12. Finished product
13. Finished product
Tips:The fillings can be matched as you like, but I still think the custard fillings are delicious. The practice of custard filling has been posted before.
