1. Pour in the dough mixer flour, custard powder, and bread improver in turn.
2. Stir warm water + white sugar.
3. Add yeast to the homogenized water.
4. Slowly pour into the dough mixer.
5. Pour in speed as shown.
6. Add the beaten eggs.
7. Heat the butter over water, use half and half oil.
8. Add to the dough mixer.
9. Stir until it is as shown in the figure and add salt at the end, and stir quickly for 3-4 minutes.
10. Stir to make a bubble, just another minute after the crackling sound.
11. If it is more viscous and sprinkle a small amount of dry powder when taking it out, you can add dry flour if you like the toughness of the taste when stirring.
12. Take out the dough and cover it with plastic, let it wake up for about 8 minutes and divide it into slices and pieces.
13. 80 grams of dough, knead round.
14. It can also be triangular, cut at the bottom, and rolled up to make a croissant.
15. Caterpillar, a dough wraps the filling and seals it.
16. Rub column shape, cut into equal strips, or squeeze jam into strips.
17. Squeeze this yellow jam.
18. Put it in the oven and go to the waking box, the temperature is 28°, the humidity is 65°, about 40 minutes, it will be twice as big and then it can be put into the oven again: up and down 180°, bake for 18 minutes, brush egg liquid or jam before, it is best to form once.
