Cooking Steps

1. 

   Step1:Add all ingredients except butter into the blender. Knead until smooth. Add the softened butter. Knead until complete.

2. 

   Step2:One fermentation. About an hour to twice the size.

3. 

   Step3:Exhaust. Divide into 4 equal parts of dough. Roll. Relax for 15 minutes.

4. 

   Step4:Shaping. Roll the dough into an oval shape. Turn it upside down. Roll it up from top to bottom along the long side. Grow it into a strip shape. The shaped bread is fermented for 40 minutes.

5. 

   Step5:Prepare the cream filling. Beat the butter. Add the sugar powder and mix well. Then add the milk powder and mix well. Add the corn oil and mix well. Finally, add the fresh milk oil and mix well. Please refer to the original blog post for the process of making Cassida sauce. I used the pastry left over from the last time I made bread. That is, after the butter softened at room temperature, add the sugar powder to beat it. Then add the low gluten flour and mix it evenly.

6. 

   Step6:Preheat the oven to 350f / 180 degrees. Brush the surface of the bread with egg liquid. Squeeze the casserole back and forth in the shape of S. bake in the oven for 15 minutes until the surface is golden.

7. 

   Step7:Take out the baked bread and put it on the net rack for cooling. After cooling, cut it in the middle. I cut a deep one. It looks like the bottom. Then break it apart a little. Squeeze the stuffing.