Custard sauce buns

Cooking Instructions

1. Polish species:
   gluten flour with water and fresh yeast and stir well
   

   

2. Wrap in plastic wrap and let rise at room temperature for one hour. (The fermentation time is related to the room temperature, the fermentation is fast in summer and slow in winter)

   

3. The leavened batter has bubbles on the surface and honeycomb on the bottom.
   

   

4. The main dough is mixed with Polish seeds in addition to butter to form a smooth dough, which is not sticky to your hands (do not pour the water all at once, you can reserve some according to the absorbency of the dough).
   Add the softened butter and whip out a thin film (very malleable, poke a hole, the edges are smooth and not jagged).
   Put it in a warm place twice as big as a shot (you can put it in the oven and put a bowl of hot water next to it)

   

5. Custard sauce:
   Mix two egg yolks with sugar

   

6. Add cake flour and stir well

   

7. Milk boil until bubbly

   

8. Pour into the egg yolk paste in portions and mix well

   

9. Heat back to the pan over medium-low heat, continue stirring until viscous and turn off the heat

   

10. Add butter and stir well, put it in a bowl and cover it with plastic wrap, let it cool and put it in a piping bag for later use

    

11. After the dough is ready, divide it into 9 portions and let it rest for 15 minutes

    

12. Roll out the dough into a rectangle and squeeze it with custard sauce

    

13. Wrap from the bottom to the top and pinch tightly sealed

    

14. Cut four times with a spatula, double the size of the second shot

    

15. Brush the egg wash after the second shot

    

16. Garnish with sliced almonds, oven at 150 degrees, 20 minutes (another 160 degrees, 3 minutes to color)

    

17. The small bread with color, aroma and flavor is ready!