Cooking Steps

1. 

   Step1:First, let's see how to make the cream filling. Pour milk, whole egg liquid and sugar into a large bowl. Mix well and stir until sugar dissolves (sugar powder can be used instead of sugar).

2. 

   Step2:Sift low gluten flour and cornstarch into the mixing liquid, and mix well.

3. 

   Step3:Sift the mixture into the milk pot.

4. 

   Step4:Heat over medium heat and stir with a silica gel scraper until the mixture begins to boil and thickens. Turn off the heat.

5. 

   Step5:Add the butter cut into small pieces while it's hot. Stir quickly. Melt the butter to liquid state and mix thoroughly.

6. 

   Step6:When the butter is well mixed, the filling is ready. Cool the cream filling before use.

7. 

   Step7:Then see how the bread dough is made. Put the dough materials (except butter) into the mixing basin of the cook machine. Cook machine timing 7 minutes. Open 2 gear for low-speed kneading.

8. 

   Step8:It should be noted that because different flour has different water absorption, the water content in the formula is only for reference. Please adjust the water content according to the actual situation to make the dough reach the appropriate hardness. It should be a very soft dough. But if it is always at the bottom during the kneading process as shown in the figure above on the left, it means that the dough is too sticky. There is too much water. You can add a little flour properly (remember to put less water next time you make it). The dough should be as soft as the picture on the right, but not sink. It is the most suitable state for kneading.

9. 

   Step9:After kneading, the dough becomes smooth and elastic. Now you can add butter. Add the softened butter. Continue to set the cooking machine for 2.5 minutes. Fully knead the butter into the dough. If there is no film at this time, change the chef's machine to the fourth gear. Time 23 minutes. Quickly knead the dough to make it film out.

10. 

    Step10:Check out the film. Slowly pull the dough apart. A transparent film can be formed (just knead to the expansion stage. No need to knead out the glove film). According to the actual situation of the different time will be different. If not out of the film, you can continue to use the 4th gear knead for a while until out of the film.

11. 

    Step11:Cover the dough with plastic wrap. Ferment in a warm place for 40 minutes and 1 hour until the dough becomes Two point five Double the size.

12. 

    Step12:Let the fermented dough out of the air (you can use a rolling pin t

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