Homemade Iced Bread

Weigh all ingredients except the butter, then place them in the UKOEOU8 mixer bowl and mix at low speed.

After mixing evenly, switch to high speed and beat until it forms a dough; then switch to low speed and add the butter, mixing until fully incorporated. After the butter is incorporated into the dough, switch to high speed and beat until the dough forms a windowpane.

Start one batch, Gao Bike F110S fermenter temperature 28, humidity 75; ferment until it doubles in size.

Dip your hand in powder and gently press; if it does not bounce back, it means the first development is complete.

Degas the dough, divide it into ten equal portions, roll them into balls, and cover with plastic wrap to rest for 10 minutes.

After resting, release the gas again and roll into a round shape. Place it in the fermentation box to start the second fermentation (temperature 35°C, humidity 75%), ferment until it doubles in size, sprinkle a thin layer of high-gluten flour, and put it into the preheated Highbake C60 oven (160°C).

Bake at ℃ for 18 minutes.

Lightly shake it out of the oven, let it cool, and fill it with delicious stuffing according to personal preference. This time's filling recipe: custard, low-gluten flour: 40g, egg yolks: 4, sugar: 70g, milk: 300g.