Bread material: 250g high-gluten flour, milk 140g, 25g sugar, 3g salt, 25g whole egg liquid, 3g yeast and corn oil 15g.

Milk yellow stuffing: 200 grams of milk, 40 grams of sugar, 2 egg yolks and 20 grams of low flour.

Surface decoration: proper amount of egg liquid and salad dressing.

working methods

1. All bread materials except oil are mixed and kneaded until smooth, and then kneaded until they are swollen after refueling, and the basic fermentation is 2.5 times larger.

2. Divide the exhaust into 9 parts, roll and relax for 15 minutes, form an olive shape, discharge it into a baking tray, and put it in a warm and humid place for fermentation twice as large.

3. Brush the surface with egg liquid and squeeze the salad dressing.

4. Preheat the oven to 180 degrees, and color the middle layer for about 20 minutes.

5, making milk yellow stuffing: fully stir the egg yolk, add flour and stir into a uniform egg yolk paste.

6. Boil the milk with sugar, pour in 1/2 and mix well in the egg yolk paste.

7. Pour into the milk pan, stir over low heat until thick, cool off the heat, and put into paper bags.

8. Cut the bread on the surface, squeeze it deeper into the cream filling and squeeze out the pattern on it.