1, with ingredients: wheat flour 160 grams, wheat flour 40 grams, 25 grams of yeast, 25 grams of butter, 100 grams of light cream, milk 250ML, 2 egg yolks, 2 grams of salt, 1 egg, 35 grams of sugar, 100 grams of milk, 10 grams of powdered sugar, 50 grams of granulated sugar, Kasbah Sauce appropriate amount.

2, prepare all the ingredients for the bread.

3, raw materials in accordance with the order of the first liquid, then powder, top sugar, salt, eggs and yeast into the bread bucket, start IMIX program 20 minutes.

4, knead until the dough is smooth, add softened butter, and turn on another IMIX program, the dough can pull out the film on it.

5: Knead the dough and put it in a basin for basic fermentation.

6, the dough fermented to 1.5-2 times the size, finger dipped in flour to poke a hole, not retraction, not collapse, fermentation is complete.

7: Divide the fermented dough into 6 equal portions and knead, and let rise for 10 minutes.

8, after the rise of good, for rolling, the top left a little, the bottom rolled into an oval shape.

9, from the top to the bottom of the roll, rolled up into a long round, closed the mouth pinch, placed underneath.

10, in turn, all the dough all done, put into the baking tray, for fermentation.

11: During the fermentation time, let's make the custard sauce and prepare all the ingredients.

12, milk, sugar, egg yolks added to a small saucepan, stirring until fully integrated, sifted into the wheat flour, stirring until no dry powder state, sifted once, placed in a pot, low heat slowly simmer until the liquid becomes viscous, cool and set aside.

13: Put the Kasbah sauce in a piping bag and squeeze it on top of the fermented bread.

14, preheated oven 170 degrees baked 20 minutes

15, light cream in the beating bowl, add powdered sugar, whipped.

16, laminating nozzle in a laminating bag, fill with cream, and then use a 10-toothed School Chef laminating nozzle, cut the bread from the center and squeeze into the cream can be.