Ingredients: Jinshan Japanese toast powder, egg liquid, milk, condensed milk, whipped cream, sugar, milk powder, salt, yeast, butter, butter, powdered sugar, milk powder and egg yolk liquid.

Practice steps:

Step 1: Prepare the materials to be used.

Step 2, make souffle stuffing first: put softened butter and powdered sugar into a basin and stir well.

Step 3, add the egg yolk liquid and stir well.

Step 4, add milk powder and stir evenly.

Step five, this is the state of mixed souffle stuffing.

Step 6, put the souffle stuffing into a fresh-keeping bag, roll it into thin slices of about 2mm with a rolling pin, and put it in the refrigerator for later use.

Step 7: Next, make bread: put all the ingredients except butter into the chef's bucket.

Step 8: Knead to the expansion stage, and the hole edge is serrated.

Step 9, add softened butter and continue to knead until the glove film comes out.

Step 10: Knead the dough and take it out. Don't knead the dough by hand, just knead it gently.

Step 1 1, don't relax, just roll it into a circle larger than the souffle slices with a rolling pin.

Step 12, and then roll it up from top to bottom.

Step 13, slightly flatten the rolled roll by hand. Then cut it into 3 strips on average with a scraper.

Step 14: press the three heads together and fix them.

Step 15, then braid it like a braid, and press the layer-receiving part together like the beginning.

Step 16: Fold both ends backward. The heads of two people met.

Step 17: Ferment in China red toast box in the morning.

Step 18:7/8, after mold filling, cover and bake in a preheated oven (preheating temperature 190 degrees), 180 degrees (actual temperature in the oven is about 165- 170 degrees) for 35 minutes. Baking and demoulding.

Cold food with shredded belly and a little wine is very comfortable.

Tomatoes like sunshine.