WHAT YOU NEED

Ingredients

100 grams of soup dough
270 grams of high starch flour
30 grams of low-fat flour
One egg.
30 grams of fine sugar
2 grams of yeast
30 grams of butter
150 ml of milk
0.8 grams of salt
100 ml of milk
30 grams of fine sugar
One egg yolk
Cauliflower 1/6
15 grams of low-fat flour
5 grams of butter

How TO MADE This is the first time I've been able to do this.

Steps 1 to 4

1. The cauliflower

2. Take one-sixth of the vanilla and dig up the seeds.

3. Take one egg yolk, add 15 g of fine sugar, beat until fluffy, sift, add 15 g of low-fat powder, mix evenly

4. 100 ml of milk, 15 g of sugar and vanilla seeds, heat to boil, turn off the fire, cool, add the vanilla milk, the egg yolk, pour the mixture into the milk pan, stir and heat on low heat.

Steps 5 to 8

5. Mix with 5 g of butter until thick and smooth.

6. Put it in the refrigerator to cool.

7. Bread soup made from 100 ml of milk, 30 g of high-fiber flour, slowly baked on a small fire

8. Mixing materials other than butter to smooth

Steps 9 to 12

9. Rub until hardened, put in butter and continue to rub until expanded

10. One fermentation for 60 minutes (in a closed space such as a microwave)

11. After fermentation, simply dip the flour in the dough and the dough will not shrink.

12. Exhaust circle, split into eight parts, wake up in the middle for 15 minutes

Steps 13 to 16

13. It's a big circle.

14. Put it in the cassava.

15. Packed in bags

16. Second fermentation 50 minutes (can be put in a glass of boiling water) brush whole egg liquid

Steps 17 to 20

17. It's not like I don't know what I'm doing.

18. Oven 170 degrees preheated for 10 minutes, baked for 20 minutes

Handy cooking tips

　　I like to make bread in the soup way, the texture is softer, the cassava sauce is the usual vanilla egg yolk sauce in the puff, the taste is smooth, sweet, fragrant and delicious!