250g gluten flour, shortening 100ml, warm water 100ml, egg 1 piece, 20g butter, 5g yeast, appropriate amount of salt, 50g sugar, egg 1 piece, milk 120ml, oil/piece.
Steps:
1. Make stuffing first: beat eggs and sugar until white, add cooking oil and custard powder, mix well, and then sieve in raw flour.
2. Steam in water until the powder is cooked and sticky, and then let it cool for later use.
3. After-oil method, mix all the materials needed for bread body, knead until it comes out of the film and ferment.
Step 4 ferment to twice the size
5. The fermented dough is vented and rolled into a rectangle.
6. Cut the shortening into chips, wrap it with plastic wrap and roll it into a whole piece.
7. Put the shortening sheet in the middle, and fold one side to cover the shortening first.
8. Fold the other half of the dough sheet and wrap it, and pinch both sides to prevent oil leakage.
9. It's better to hit it with a rolling pin when it is laid horizontally.
10. Fold the other side, wrap it and refrigerate for 20 minutes.
1 1. Repeat the steps of 9- 1 1 twice, and then roll it into a large piece to be reshaped at will.
12. Cut a knife at the four corners of the small patch, and keep it in the middle.
13. Fold a corner on each side to form a windmill.
14. You can also use a big cup to press out two round dough pieces, and then use a small cup to press out one dough piece.
15. Brush the egg liquid, and the two overlap.
16. All the shapes were put into the baking tray, and the scraps were made into two small corner cakes; Ferment to twice the size of the egg mixture and fill it with custard sauce.
17. preheat the oven in advance 190 degrees, and take out the middle layer 18 minutes or so, and decorate the stuffing with fruits at will.