Pastry filling: Heat the milk, stop just before it boils. Whip the egg yolks and sugar turns whitish and begins to thicken, sift flour into and mix. Pour about a third of the warmed milk into the bowl, a little at a time, while beating with a whisk. When it is well mixed, pour the remainder in all at once and stir until mixed.

Pour back on a pan through a mesh strainer. When it begins to thicken, reduce heat to medium and continue to stir. Sift one more time and cover directly, cool in the fridge. Take out every 30 minutes and stir it firm up evenly. It'll take 2-3 hour. Divide every each round dough 30g when it's firm completely. Cover it and let it in freezer for 1 hour. If it has spread, separate and roughly shape into balls. if it's firm roll by palms

Sift bread flour, corn starch,salt,instant yeast, sugar into mixing bowl and mix it, adding milk, egg stirl until became a dough. Put on a silicone mat adding butter and knead till butter is incorporated.Then continue kneading about 10-15minutes by 2 hands. Making flatter and bring the edge into the middle, flip them up then tight at the bottom until become firm, smooth surface dough

To make craqueline: Adding butter and sift icing sugar into a bowl and spread to combined. Gradualy adding egg, make sure it incorporate before adding more. Sift bread flour, corn strach, baking powder,matcha into it and mix. Tranfer it into wrap and rolling into a log. Spin 2 ends to tighten then chill in the fridge.

Take out bread dough punch out the gas from the dough, take it out, flatten to make sure all the gas was came out. Mesure 280g of dough, the remain was 420g and cover 420g dough make sure it's not dry.

280g of dough divide into 8 pieces, each of dough is 15g. Flatten 8 small dough bring th edges into middle and roll into tight balls and cover it. The remanin dough divide into 5g each it'll make 32 pieces, doing same techique dough before. With 420g dough, divide into 50g each and cover

Unwrap the craquelin and divide into 40g pieces. Using 50g pieces rolling out the egde but keeping middle thick, place the custard in the middle and wrap it, make sure to pinch well. Rolling the craquelin flat between wrap so it doesnt stick, and cover 1 side with sugar completely, and then placed dough into the middle, make sure the bottom is the bottom of the dough and wrap it aroud the dough. Using knife lightly cut criss-cross but not way through

All done adding 4 small pieces dough for legs, big pieces for head. Cover it to proof for 30 minutes or double size. then bake 356F in 15 minutes