Mix flour + sugar in a heat-resistant container 2) Add egg yolks 3) Add milk little by little 4) When sugar is almost melted, cover with plastic wrap and make holes in four corners with a fork. 6) Take it out and mix it for 3-4 minutes. 7) Cool it down and stick to the surface

Divide the custard cream in half, mix it with chocolate syrup, wrap it, and put it in the refrigerator

Put strong flour and soft flour in a big bowl and put it in sugar.Add the yeast and salt.. (Keep yeast and salt out of contact as much as possible)

After pouring milk and water and kneading it well..Beat in the butter. Touch it for 10 minutes (more than a thousand times) as if doing laundry (in case of hand kneading)

For me, the first dough course of the baking machine... (The baking machine even makes the first fermentation) Take out the first fermented dough, push it with red bean powder, remove the gas, cover it with wet cotton cloth, and rest it for about 10 minutes. It's also called medium fermentation and bench time.

After the fermentation, remove the gas and distribute the dough appropriately.I did about 70g each. Like the picture, I put in custard cream

Make an oval shape and cut it with scissors... You can shape it however you want. (boil the water needed for the second fermentation)

Put it in a pan, pour the boiled water in the pan, put it in the oven, set the oven preheating to about 50 degrees... ...put your hands in and just warm it up a little bit...Turn off the oven and put in the molded dough pan (if you have a fermentation oven...) Second fermentation for about 40 minutes... After the second fermentation, apply the egg mixture evenly. Throw away the fermented water in the oven!! Put the pan back in (you want me to put another pan on it) Set it to 200 degrees and bake for 10-15 minutes.