Cooking Steps

1. 

   Step1:Make custard sauce - egg yolk + sugar, stir evenly. Add milk and cream, stir evenly. Put low gluten powder, stir evenly, then sift. Put it in the pot, stir while burning. Prevent the paste from bottomin

2. 

   Step2:The casserole is constantly stirred until it is thick. When the fragrance overflows, pour it out for use.

3. 

   Step3:The flour is divided into two parts. One part is put in sugar, yeast and warm water for mixing. The other part is put in salt and butter. The other part is put in 2) and other materials for mixing. The flour is kneaded until the dough is smooth. The flour is weighed and divided into 5-6 dough and kneaded into balls. The dough is fermented in a pot of warm water in an oven for more than 40 minutes. The dough expands to about twice the size. Take out the plastic wrap and wake up for 10-15 minutes for twice fermentation.

4. 

   Step4:Put the casserole in the fresh-keeping bag. Cut the corner of the bag. Squeeze the jam on the fermented dough.

5. 

   Step5:Brush the surface of the dough with egg liquid to color it. Bake for about 15 minutes at 180 degrees in the oven.