Cooking Steps

1. 

   Step1:The bread ingredients except butter are mixed into a paste and the back cover film is refrigerated for 30 minutes.

2. 

   Step2:Take it out, knead it into smooth dough, add butter and then knead out the film. Put the film in the refrigerator for at least 12 hours after half an hour at room temperature.

3. 

   Step3:After refrigerated fermentation, take it out, return it to room temperature for 1 hour, then exhaust it and divide it into 6 parts and let it stand for 15 minutes. Then roll each into an oval shape.

4. 

   Step4:The two ends of the ellipse are rolled up in the middle.

5. 

   Step5:Then roll it into an olive shape. Try to blend the seams together.

6. 

   Step6:All six are the same.

7. 

   Step7:Turn on the fermentation function in the oven and ferment for 40 minutes. Put boiling water at the bottom.

8. 

   Step8:Prepare for the second fermentation. Milk. Butter and sugar are mixed and boiled in a pot.

9. 

   Step9:Quickly pour in the low powder and scald. Turn off the heat. Remove the pot.

10. 

    Step10:Then add in the eggs a little bit to make the dough mushy. Beat the egg. Add a little. I added the whole egg at last. (my egg is not big. It's a kind of grass egg with a gross weight of less than 40g.) then put the paste into the mounting bag. Cut a very thin hole in the mounting bag.

11. 

    Step11:Take out the second fermented dough and brush the egg liquid.

12. 

    Step12:Then squeeze the puff Lake onto the dough. Puff paste is a little more. It's more crowded.

13. 

    Step13:Bake in the preheated 180 degree oven for 2025 minutes. Adjust the time and temperature according to your own oven temper.

14. 

    Step14:Take it out and let it cool.

15. 

    Step15:Start preparing the cream. Beat cream and sugar powder together and put them into a mounting bag.

16. 

    Step16:Cut the middle of the cooled bread. Just put in the cream.