Ingredients: 200g high-gluten flour, 30g whole eggs, 25g butter, 35g fine sugar.

Accessories: appropriate amount of strawberry, appropriate amount of mango, appropriate amount of custard sauce, 2g of salt, 5ml of yeast, 90g of water.

How to make cream fruit mesh bread

1. Put all the ingredients into the bread machine.

2. Knead the dough into a dough and knead until it reaches the expansion stage where the film can be pulled out (glove film).

3. Ferment at room temperature until 2.5 times in size.

4. Deflate the fermented dough, divide it into 6 portions, knead into small round dough, and rest for 15 minutes.

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

6. Roll up the oval shape from top to bottom.

7. When rolling, pull the sides slightly inward and roll into an olive shape with thin ends and a bulging middle.

8. After rolling, tighten it, place the seam side down on a baking sheet lined with tin foil or oilcloth, and ferment for a second time until the dough doubles in size.

9. Brush a layer of whole egg liquid on the surface, put the custard sauce into a piping bag, cut a hole in the piping bag, and squeeze out a mesh pattern on the dough.

10. Preheat the oven and bake the middle layer at 175° for 15 minutes until the surface is golden brown. After baking and cooling, cut the bread vertically in the middle (leave the bottom uncut).

11. Beat some light cream and pipe it into the middle cut with a piping bag.

12. Sprinkle diced strawberries and diced mango on the cream.