Main Ingredients: 200g high gluten flour, 30g whole egg, 25g butter, 35g sugar.

Supplementary Ingredients: strawberries, mango, Kashiwagi sauce, 2g salt, 5ml yeast, 90g water.

Methods for making Creamy Fruit Mesh Bread

1: Put all the ingredients into the bread machine.

2. Knead the dough until it reaches the extended stage (glove film).

3: Ferment at room temperature until 2.5 times its size.

4: Punch down the dough, divide into 6 equal portions, and knead into small rounds; let rise for 15 minutes.

5: Take a piece of dough and roll it out with a rolling pin into an oval shape.

6: Roll the oval from top to bottom.

7: As you roll it up, bring the sides in slightly and roll it into an olive shape with thin ends and a bulge in the center.

8: Once rolled, tighten the rolls and place them, seam-side down, on a baking sheet lined with tinfoil or a greaseproof cloth, and let them rise for a few minutes, until the dough has doubled in size.

9: Brush the top with egg wash, put the ketchup in a piping bag, cut a hole in the bag, and squeeze the netting over the dough.

10, preheated oven, middle layer 175 ° bake 15 minutes, bake until the surface of the golden brown can be. After baking and cooling, make a vertical cut in the center of the bread (without cutting off the bottom).

11, beat some light cream, use a piping bag to squeeze into the center cutout.

12, in the cream sprinkled with chopped strawberries, mango diced can be.