1, 3 egg yolks, 25g low-gluten flour, 250g milk, 3 drops of butter 10g vanilla extract, 450g egg 1g high-gluten flour, 5g yeast powder, 5g salt, 20g sugar, 250g milk and 30g butter. First, make cream sauce. Mix egg yolk, 45g fine sugar and low-gluten flour evenly.

2. The milk is heated until it bubbles slightly. Slowly pour the milk into the egg yolk mixture and stir well while pouring.

3. Pour the mixture back into the pot, heat it with low fire until clear lines can be formed, then leave the fire, cool it and put it in a paper bag for later use.

4. Knead all the materials except butter, add butter and knead until the expansion stage. Put it in a warm place and send it twice as large.

5. Divide the dough into six equal parts, knead and relax for 10 minute. Take one and roll it into an oval. Roll it up at one end.

6, each copy is the same operation, put it in a warm place and send it twice as big.

7. Brush a layer of egg liquid on the surface (not in the formula), cut a small mouth on the paper bag, and squeeze the prepared Castar sauce on the surface. Don't run out of Castar sauce at this time.

8./kloc-bake at 0/70 degrees for 20-25 minutes. /kloc-bake at 0/70℃ for 20-25 minutes.