WHAT YOU NEED

Ingredients

Soups (dough ingredients) 84 g
Whole egg juice (dough ingredients) 30 ml
30 grams of whole egg juice
High flour (dough ingredients) 210 grams
Low flour (dough ingredients) 56 grams
20 grams of milk powder (dough ingredient)
42 grams of refined sugar (dough ingredients)
Salt (dough ingredient) 1/2 teaspoon
5 grams of yeast flour (dough ingredients)
Water (dough ingredients) 85 ml
Butter (raw material for dough) 22 g
Water (soup ingredients) 500 ml
High flour (soup ingredients) 100 grams
70 grams of butter
30 grams of sugar powder
Salt (cream filling) 1/8 teaspoon
1 tablespoon of cornstarch
80 grams of milk powder
Coconut (surface decoration) in moderation

How TO MADE Soup and milk bread

Steps 1 to 4

1. Add 100 grams of high powder to 500 ml of water and stir evenly.

2. It is heated on the fire and stirred continuously, and when heated to 65 degrees, it is removed from the fire.

3. When the dough is mixed at this time, there will be a pattern.

4. It is placed in a container, covered with a preservative lid to prevent moisture loss and surface peeling, and then brought to room temperature for use.

Steps 5 to 8

5. PS, if made according to the amount in the recipe, it is easy to cook, and the resulting weight will be insufficient due to the loss of moisture after heating.

6. So you can do a little more, make the soup dough, if you don't use it, you can seal it and put it in the refrigerator for 1-2 days, if the soup dough turns gray, you can't use it again.

7. All ingredients except butter are added to the dough and stirred in the packing machine for 20 minutes.

8. Add butter and stir for 20 minutes until the expansion stage.

Steps 9 to 12

9. The mixed dough is placed in a container, covered with a preservative film, and fermented to 2-2.5 times its size.

10. The butter is softened, mixed with sugar powder and salt, and slightly stirred.

11. Add the whole egg juice and stir evenly.

12. Add cornstarch and milk powder.

Steps 13 to 16

13. It is mixed with a razor blade and divided equally into nine parts.

14. The fermented dough is divided into nine parts after evaporation and rolled for about 10 minutes.

15. The dough is flattened, folded, and then wrapped in a pastry.

16. The mouth of the syringe is sealed, and a layer of water is applied to the outside of the syringe.

Steps 17 to 20

17. Put it in a saucepan and simmer it.

18. It is cooked in a pan for a second fermentation.

19. Preheat the oven at 165 degrees for about 15 minutes.

20.