Cooking Steps

1. 

   Step1:Cream filling - egg 100. Sugar 60. Milk 60. Light cream 40. Butter 30. Low flour 25. Wheat starch 25. Milk powder 25. 1. Preparation of cream stuffing - put sugar and eggs in the cooking basin and stir well. Add cream. Stir milk wel

2. 

   Step2:2. Low flour. Wheat starch and milk powder are mixed in advance and sifted into the egg liquid. After mixing evenly, heat the mixture in water until it is viscous. After leaving the fire, add butter. Mix evenly and reserve

3. 

   Step3:3. Soup type - put water and high powder in a milk pot. Stir well and heat. Until the surface is heated to have obvious lines. Cover the surface with plastic wrap. Refrigerate for more than one hou

4. 

   Step4:4. Put other materials of the main dough except butter into the mixing bucket. Knead out the thick film, heat the butter and knead until it expand

5. 

   Step5:5. Put the dough into the fermentation basin. Gently flatten it. Keep the temperature of the dough as consistent as possible. Cover the surface with plastic film for basic fermentation

6. 

   Step6:6. After fermentation, divide the dough into 60 grams of small dough. After rolling, relax for 15 minutes

7. 

   Step7:7. Divide the stuffing into about 40 grams. This gram is not absolute. But it should not exceed 45 grams. If there is too much stuffing, it will be a little sweet. Generally, 30 to 40 grams is appropriate

8. 

   Step8:Loose dough. Roll it round. Wrap the stuffing in. Squeeze the seal tightly.

9. 

   Step9:Make two rounds of bread wrapped with stuffing. The temperature is 32 degrees. The humidity is about 75%

10. 

    Step10:After 10 or 2 rounds, brush the egg liquid on the surface and sprinkle it with crispy granules to bake. The oven temperature is 160 degrees, 18 to 22 minutes. The specific temperature should be adjusted according to your own oven temper