Cooking Steps

1. 

   Step1:Weigh the raw materials into the mixing barrel of the bread machine in order. Do not put all the milk in first. It depends on the water absorption of the flour. Put the yeast in the end. Avoid contacting with a large amount of sugar powder. It will affect the fermentation effect. Open the blending program to mix and flour.

2. 

   Step2:After the second blending procedure, it becomes a smooth dough with gluten.

3. 

   Step3:It's OK to pull out a uniform film that can show fingerprints.

4. 

   Step4:Cover with plastic wrap and ferment for 30 minutes.

5. 

   Step5:Now make the cream filling. Beat butter and sugar until well blended and light. Add the egg and whisk until it is fully absorbed. No oil-water stratification. The color becomes lighter and the volume expands.

6. 

   Step6:Add corn starch and milk powder and mix evenly.

7. 

   Step7:Become a moist and soft dough. Refrigerate for more than half an hour.

8. 

   Step8:The fermented dough is divided into 8 doses averagely. Cover with fresh-keeping film for standby.

9. 

   Step9:The cream stuffing can be taken out when it is frozen to the extent that it can be kneaded and shaped. It is equally divided into 8 doses. Knead for use.

10. 

    Step10:Flatten the dough. Wrap the cream stuffing into the dough with the method of wrapping. Make sure to tighten the mouth of the dough to avoid revealing the stuffing.

11. 

    Step11:Put the plastic wrap in the oven. Open the fermentation function and ferment for 60 minutes.

12. 

    Step12:An hour later, ferment to twice the size. Take it out. Brush the surface with egg liquid. Sprinkle sesame seeds. Preheat the oven at 190 ℃ and 160 ℃. Bake in the middle layer for about 15 minutes. The surface can be painted golden.

13. 

    Step13:Soft and sweet little meal bag. It's delicious.