Accessories: strawberry, mango, custard sauce, 2g salt, 5ml yeast and 90g water.
1, put all the materials into the bread machine.
2. Knead into dough until the film can be pulled out (glove film).
3. Fermentation at room temperature is 2.5 times larger.
4. Vent the fermented dough, divide it into 6 parts, knead it into small round dough, and relax for 15 minutes.
5. Take a dough and roll it into an oval shape with a rolling pin.
6. Roll up the oval from top to bottom.
7. When rolling, the two sides are slightly retracted and rolled into an olive shape with a thin middle drum at both ends.
8. After rolling, tighten it, put it down into a baking tray paved with tin foil or tarpaulin, and conduct secondary fermentation until the dough becomes twice as big.
9. Brush a layer of whole egg liquid on the surface, put the custard sauce into the piping bag, cut a hole in the piping bag, and squeeze out the mesh on the dough.
10, preheat the oven, bake the middle layer175 15 minutes until the surface is golden. Cut the baked and cooled bread vertically in the middle (the bottom is not cut off).
1 1, beat some light cream, and squeeze it into the middle cut with a paper bag.
12. Sprinkle diced strawberries and diced mangoes on the cream.