By Old Liu's kitchen
<h2>Royalties</h2>
dough:
High gluten flour 260 g
Sugar 30 g
Table salt 3 g
1 egg
Milk 150
Yeast 3 g
Butter 10 g
Filling:
Granulated sugar 15 g
Milk 100 ml
Corn starch 6 g
gram of flour
1 egg yolk
<h2>Practice steps</h2>
1: Put the liquid of all the dough materials into the kneading jar and add the sugar.
2: Add breadcrumb and yeast, knead the dough for 10 minutes, add salt and butter, and knead until the expansion stage.
3: Cover and ferment for about 2 hours at room temperature of 20 degrees.
4: Add an egg yolk to the pot.
5: Mix well all the stuffing ingredients, reduce heat, heat and stir non-stop.
6: Until it is viscous, let it cool and set aside.
7: The dough can be fermented to 1.5 times larger.
8: Divide into 5 equal parts, knead and relax for about 25 minutes.
9: First flatten the dough.
10: Roll out into a rectangle with a width of 12 cm and cut into noodles at the top. Touch the egg yolk filling, fold inwards from the side, and slowly roll it up from the bottom end.
11. Figure.
12, with 8 inch cake mold, the bottom put on the oil paper, the edge is best to put, in order to release the mold, 5 dough in turn, code put as shown in the picture.
13, placed in an environment of about 38 degrees, the second fermentation for about 40 minutes, to 1.5 times larger.
14: Preheat the oven, heat up and down 180 degrees, medium and lower layers, brush the surface of the bread with milk or eggs, sprinkle with almond slices. Bake in the oven for about 25 minutes.
15, out of the oven.
16, do you want to eat or not.
<h2>Tips</h2>
1, when making egg yolk filling, it must be a low heat, and stir constantly to prevent the paste base. 2, the cake mold must put oil paper, otherwise it is not good to release the mold. 3. The baking time and temperature should be adjusted according to the temper of the oven.
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