Hot Custard Bread

Overview

A very classic milk bread recipe, added with custard sauce and strawberry embellishment, it instantly becomes more beautiful. I made 2 of this recipe.

Tags

• baking
• breakfast
• butter
• egg
• egg liquid
• egg yolk
• high gluten flour
• low gluten flour
• strawberry
• sugar
• white sesame
• yeast
• milk
• salt

Ingredients

Steps

1. 1 Add the sugar in the custard sauce to the egg yolks and stir evenly. Add 15g of sifted low-gluten flour and stir evenly.

   

2. 2 Boil 150g of milk until slightly boiled.

   

3. 3 Pour into the egg yolk batter and stir quickly while pouring until all the milk is added and stirred evenly.

   

4. 4 Pass through a sieve, heat over low heat, and stir quickly in circles while heating.

   

5. 5 Until thickened, remove from heat and refrigerate. Stir again before use.

   

6. 6 Boil the milk and sugar, add 15g of butter, mix and boil, then pour into 38g of low-gluten flour.

   

7. 7 Stir into a dough, let cool and refrigerate for at least 2 hours before use. That is hot seeding.

   

8. 8 Add the main dough ingredients into hot seeds (shredded), mix and knead until the expansion stage.

   

9. 9 Basic fermentation at room temperature.

   

10. 10 Ferment until doubled in size, cut into rounds, and rest for about 15 minutes.

    

11. 11 Roll it into an oval shape, turn it over and roll it up from top to bottom into an olive shape, pinch the bottom edge tightly.

    

12. 12 Brush the surface with egg wash and evenly sprinkle with white sesame seeds. Place in a warm and humid place for final fermentation.

    

13. 13 Let rise until doubled in size and place in the middle shelf of the preheated oven at 180 degrees for 15 minutes.

    

14. 14 Take it out and let it cool, cut it in the middle without cutting off the bottom edge.

    

15. 15 Pour in custard filling and garnish with strawberries.

    

16. 16 Finished product