Materials?

Dough high-gluten flour 200 g milk 70 g water 70 g fine sugar 12 g yeast 2 g salt 2 g cream egg 2 fine sugar 15 g whipped cream 40 g milk 60 g milk powder 25 g low-gluten flour 25 g milk powder 20 g step 1

?

Make cream stuffing first: 2 eggs+15g fine sugar, and beat until the sugar dissolves.

Second step

Add milk and whipped cream and mix well. Finally, sift all the flour and mix well.

Third step

Heat with low fire, stir with a spatula until all the materials become lumps, and then leave the fire.

Fourth step

Sift out the delicate creamy yellow filling while it is hot, cool it and divide it into 5 portions and knead it into balls for later use. I finally got about 40 grams each. If it is sticky, you can apply a little salad oil to your hands. )

Step five

Knead all the dough materials until they are scattered from the film. The basic fermentation is 2-2.5 times larger.

Step 6

Divide into 5 parts and relax 15 minutes.

Step 7

Take a roll.

Step 8

Wrap a cream filling.

Step 9

Shut up and squeeze hard.

Step 10

Wrap all the cream fillings in turn and relax for another 5 minutes.

Step 1 1

Roll out the dough gently, but don't force it, so as not to squeeze out the filling.

Step 12

Draw five parallel edges vertically with a knife at a distance of 2 cm from the upper and lower ends of the dough.

Step 13

Hold both ends with your hands and twist them a few times.

Step 14

Tie a knot.

Step 15

Make all the dough in turn and put it on the baking tray.

Step 16

Ferment in a warm and humid place for about 40 minutes, brush with whole egg liquid, sprinkle with a little white sesame seeds, put in the middle layer of the preheated oven, and heat up and down 180 degrees 18 minutes.

skill

There is no extra butter in the dough, mainly from the point of view of heat. In addition, the taste of whipped cream and milk powder is also rich enough. I didn't put butter and didn't add much sugar when I made the stuffing, so the overall heat of the bag was very reassuring.