1. Put all the ingredients in the dough except the butter into the bread bucket to start the kneading process for 35 minutes
2. Add butter
3. Knead until the dough becomes gluten, put it in a warm and moist place to ferment to double its size
4. Next, make the filling: butter softened at room temperature, add powdered sugar and salt
5. Hit until the color turns white and the volume becomes larger
6. Add egg liquid in three times and beat until fluffy
7. Add milk powder, cut and mix evenly
8. Refrigerator with a lid and refrigerate for later use
9. Take out the fermented dough and knead it evenly. Divide into 13 portions (about 35 grams each), round and relax for 5 minutes
10. The custard filling is also divided into 13 portions
11. After relaxing, flatten the dough and wrap it in the custard filling
12. Tighten the mouth to prevent it from popping during baking
13. Ferment in a warm and humid place to double the size
14. Brush egg liquid on the surface and sprinkle crispy grains
15. Put it into the preheated oven, middle level, 180 degrees, 20 minutes
Tips:1. The time of the oven should be adjusted with your own oven.
2. The crumbs are leftovers from my previous baking. If not, put the required ingredients (15g powdered sugar, 25g low-gluten flour, 12g milk powder, 20g butter) together, mix and knead it. If you can't use it up at one time, you can pack it into the refrigerator and keep it in the refrigerator.
