Chiffon Bun

Put all ingredients except butter and salt into the blender (one egg actually has a double yolk).

Stir until it reaches this consistency, then add salt and butter and continue stirring.

After stirring evenly until a film forms, place in a warm spot to ferment.

Take out the well-fermented dough and knead it until even.

Divide into 16 equal small portions, coat, and allow to proof a second time.

Making choux cream: softened butter, powdered sugar.

Then add the flour, I forgot to weigh the milk.

Héchéng's choux cream should have a thickness such that it doesn’t separate after dripping.

Crack an egg.

After beating, strain it and use it to brush the surface of the bread.

Evenly brush the beaten egg over the bread dough that has undergone the second fermentation.

Squeezed into the chiffon cream, three of them weren't squeezed well.

Preheat the oven for 5 to 10 minutes, set the top heat to 170°C and the bottom heat to 160°C, and bake for 20 minutes.

Take out the small bread, soft, fragrant and sweet, fluffy and tender.