1. Dough: 10 grams of butter, 30 grams of light cream, 52 grams of water, 19 grams of whole eggs, 4 grams of milk powder, 1/2 teaspoon of dry yeast, 1/8 teaspoon of salt, 12 grams of fine sugar, 150 grams of high-gluten flour; Filling: 3/8 tsp corn starch, 38 g milk powder, 8 g whole egg, 1/8 tsp salt, 12 g powdered sugar, 22 g butter
2. With the dough: Pour the dough ingredients into a large basin with the exception of the butter, stir with a mixer until it is slightly smooth, add the butter, and continue to stir until a slightly transparent film is pulled out. Put the dough in a large bowl and let it rise for 60 minutes. The dough grows to double the size
3. Pastry filling: soften the butter, add powdered sugar and salt, mix well with a rubber spatula, add egg liquid, milk powder, and corn starch in turn, mix well, and finally become a uniform batter
4. The fermented dough is vented and divided into 4 equal parts, rounded and relaxed for 10 minutes, rolled into a 16*10 cm rectangle, turned over, spread the custard filling evenly, rolled up along the short side, closed down, and cut in the middle One cut, don't cut off. Flip along the incision so that the cut surface is up
5. Put it on the baking tray and let it rise for 30 minutes. After the dough grows up, brush the egg liquid on the surface, put it in the oven, middle layer, upper heat 170, lower heat 180, bake for 18-20 minutes, the surface is golden, out of the oven
Tips:The temperature of the oven needs to be adjusted according to the conditions of the oven. If the upper and lower fire cannot be controlled separately, it can be set to 180 degree baking.
