Cooking Steps

1. 

   Step1:Make soup first - add 20g high gluten powder into 100g water. Mix the water and flour evenly. Heat on a small fire to 65 ℃ and leave the fire. Use the batter after it has dropped to room temperature.

2. 

   Step2:All materials except butter are mixed into dough by hand first. Put it under the eggbeater and beat until the dough is gluten. Add butter several times. Beat to the expansion stage

3. 

   Step3:Round and refrigerate for one night.

4. 

   Step4:Ferment to twice the size. (maybe it's a dough with high oil content. It's not twice as big when it's refrigerated and fermented overnight. It's only twice as big when I take it out and put it in a warm water pot for 1.5 hours.

5. 

   Step5:Divide and roll into 3 pieces. Each 100g. Relax at room temperature for 15 minutes.

6. 

   Step6:After relaxation, roll up the dough slightly and put it in the baking tray for final fermentation for 30 minutes (temperature: 28 ℃. Humidity: 85%).

7. 

   Step7:The final fermentation is finished. Brush the whole egg liquid with a brush. Use a fork to insert air holes in the dough to avoid expansion in the middle after baking.

8. 

   Step8:Heat the oven 180 degrees up and down. Bake in the middle layer for 15 minutes. Take it out of the oven and put it on the baking net to cool.

9. 

   Step9:When the bread is cool, make custard sauce - sugar and add it to the egg yolk and mix well. Add the sifted low powder and mix well. Add in the pre boiled milk a little bit and mix well. Put it on the stove and heat it over a small fire. Stir it while heating until it is thick. Let it cool off the fire and then use it.

10. 

    Step10:Put the custard sauce in the decoration bag. Squeeze it on the baked bread. Leave 1cm wide on the edge. Wash and dry strawberries on top of custard sauce. Brush with pectin.