Really soft and fluffy. It will melt in my mouth, it was soft, so if i took a bite, i got teeth marks.

▶Ingredients

50g bread flour

5g yeast

1 egg

55g milk

200g bread flour

50g sugar

3g salt

55g milk

20g unsalted butter

2 yolks

40g sugar

18g corn starch

1 tsp vanilla extract

200g milk

▶Recipe

1. 50g bread flour, 5g yeast, 1 egg, 55g milk. Mix well, then covered with cling wrap. Ferment in a warm place for 1 hour.

2. After an hour, there were bubbles, 200g bread flour, 50g sugar, 3g salt, 55g milk. After mixing so that no powder is visible, knead roughly for 1 minute. Place it on a cutting board dusted with flour, 20g room temperature unsalted butter, knead for 10 minutes from now , put in a large bowl. Cover with cling film and ferment in a warm place to double size (about 1 hour), fermentation went well.

3. Gather in the center, it also removes air. Now let’s divide it into 12, pull the epidermis slightly. After putting it together round like a ball, cover with cling film and leave for 5 minutes.

4. 5 minutes later, stretch it out slightly, roll it, press lightly. Then lengthen it again with a rolling pin, roll it again, pinch the ends fo th eodugh, put it in a baking pan (about 19.5×19.5cm). Cover with cling film and ferment to double size (about 1 hour).

5. 2 yolks, 40g sugar. Mix until pale yellow, 200g milk, 18g corn starch, 1 tsp vanilla extract, then mix well. Stir and simmer until air bubbles rise. Attach with wrap, 20 minutes in the refrigerator.

6. Stir until cream is soft, decorating tip (Upper diameter 1.7cm). Put it in a piping bag and put it in a cup, add the custard cream you made, 1 egg + 1 tbsp water. I’ll apply it gently, i’ll squeeze the cream pretty.

7. 170℃(325℉) 17~20min. I’ll cool it down, really soft and fluffy.