Ice bread Original ingredients: 220g high-gluten flour 3g high-sugar tolerant yeast 40g egg liquid 85g milk Tangzhong 10g milk powder 25g fine sugar 20g unsalted butter 2g salt Divide into 8 doughs, each about 62g

Tangzhong: 100g water 20g high-gluten flour

Chocolate bread: 220g high-gluten flour 4g cocoa powder 40g egg liquid 94g milk Tangzhong 10g milk powder 25g fine sugar 2g salt 3g high-sugar tolerant yeast 25g unsalted butter Divide into 9 doughs, each about 58g

Panlan/Matcha bread: 220g high-gluten flour 4g panlan powder 40g egg liquid 94g milk Tangzhong 10g milk powder 25g fine sugar 2g salt 3g high sugar tolerant yeast 20g unsalted butter Divide into 9 doughs, about 58g each

Original filling (can squeeze out 8-12): 2 egg yolks 20g corn starch/glutinous rice flour 200g milk 30g sugar 250g whipping cream

Chocolate filling: 30g chocolate 30g whipping cream Heat in water to melt Add appropriate amount of original filling

Colorful/matcha filling: 4g matcha powder + appropriate amount of original filling Strawberry/blueberry filling: 25g jam + appropriate amount of original filling Various biscuit crumbs + appropriate amount of original filling

Flat oven mode middle layer (bake 1 layer) 160℃ bake for 15 minutes Blowing oven mode (bake 2-3 layers) 160℃ Bake for 13 minutes Adjust the temperature according to the temperature difference of your own oven