Ingredients: 250g high-gluten flour, shortening 100ml, warm water 100ml, egg 1 piece, 20g butter, 5g yeast, 50g salt, 50g sugar, egg 1 piece, milk 120ml.
Steps:
1. Make stuffing first: beat eggs and sugar until white, add cooking oil and custard powder, mix well, and then sieve in raw flour.
2. Steam in water until the powder is cooked and sticky, and then let it cool for later use.
3. Post-oil method: all the materials needed for bread body are mixed and kneaded until they are fermented.
Ferment to twice the size
5. The fermented dough is vented and rolled into a rectangle.
6. Cut the ghee into thin slices, wrap it with plastic wrap and roll it into a whole piece.
7. Put the shortening sheet in the middle, fold it first and cover the shortening.
8. Fold the other half of the dough in half and wrap it tightly on both sides to prevent oil leakage.
9. It is better to hit it with a rolling pin when it is placed horizontally.
10. Fold the other side, wrap it, and refrigerate for 20 minutes.
1 1. Repeat the steps of 9- 1 1 twice, and then roll it into a large block to be reshaped at will.
12. Cut a knife at each corner of the small patch, and the middle is continuous.
13. Fold an angle on each side to form a windmill.
14. You can also use a large cup to press out two round dough pieces, and then use a small cup to press out one dough piece.
15. Brush the egg liquid, and the two overlap.
16. All shapes are put into the baking tray, and the scraps are made into two small corner cakes; Ferment to twice the volume of egg liquid and fill with custard.
17. The oven is preheated to 190 degrees in advance, and the middle layer is discharged in about 18 minutes. You can decorate the stuffing with fruit at will.