1. Prepare all materials according to the main material table
2. Pour all the ingredients except butter into the bucket of the bread machine in the order from wet to dry, spread the yeast powder on the flour, start the kneading program for 20 minutes and then add the butter, and then start the kneading program for 20 minutes, that is, and Finished
3. Cover with plastic wrap, leave the dough to ferment at room temperature for about an hour, and the volume will expand to twice its original size. Pressing with your fingers will not rebound quickly.
4. Exhaust the fermented dough, divide it into six equal parts, cover with plastic wrap and wake up for 15 minutes
5. Roll the dough into the shape shown in the figure, and thin the bottom edge of the dough to make it easy to stick
6. Roll up the dough, put it in a non-stick baking pan, cover it with plastic wrap, and ferment for the second time, about 20-30 minutes, brush with a thin layer of egg liquid when fermented to about twice the size
7. Squeeze custard sauce on the dough to create a caterpillar shape
8. Preheat the oven to 170 degrees, bake the upper and lower fires for about 20 minutes in the middle layer, and the surface will be golden yellow.
9. Add powdered sugar to the whipped cream, and use an electric whisk to whisk until it is very thick, that is, lift the whisk, some of the cream will stick to the whisk
10. Cut the toasted bread into a slit and squeeze in the butter
11. Then squeeze S flower cream on the surface.
Tips:Cool the bread before squeezing the butter, otherwise the butter will melt when heated
