-
1
Put other ingredients except butter and salt into a blender (one egg turns out to be double yolk). -
2
Stir until it is like this. Add salt and butter and continue to stir. -
3
After stirring evenly to form a film, place it in a warm place to ferment. -
4
Take out the fermented dough and knead until even. -
5
Divide into 16 equal portions, cover with film for secondary hair application. -
6
To make chevre sauce: softened butter and powdered sugar. -
7
Add flour again, but forgot to weigh the milk. -
8
Hot Chiffon Sauce,Use a thin consistency that doesn't spread after dripping. -
9
Crack in an egg. -
10
Brush and filter, then use to brush the surface of the bread. -
11
Brush the egg liquid evenly on the secondary fermented bread dough. -
12
Squeeze in the Chiffon Sauce, 3 of them were not squeezed in well. -
13
Preheat the oven for 5 to 10 minutes, set the upper heat to 170 degrees, lower the heat to 160 degrees, and bake for 20 minutes. -
14
Take out the buns and make them soft, sweet, soft and puffy.