Custard bread
Overview
My girl likes to eat custard buns. I first bought them from the supermarket for her, and then I made them myself. Some time ago, I saw the custard mooncakes made by everyone on Gourmet World, and I felt itchy in my heart. I always wanted to make them again anytime. The toast I made for my child was almost finished, so I asked her what she wanted to eat. She said you should watch and make it. It would be best if it is stuffed, yellow and sweet. I immediately thought of custard filling, yes! Just make bread with custard filling. The recipe for the custard filling is based on Tuo Tuo Ma’s snow-skinned custard mooncakes, and I used double the amount; the bread and crispy crumbs are made according to the free recipe. The finished product is great and tastes great!
Tags
Ingredients
Steps
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Put all the ingredients except butter in a bread machine and knead until the gluten expands and the surface is smooth; then add butter and knead until the expansion stage.
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Place it in the oven and use the fermentation function to ferment it until it is 2-3 times larger
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After the fermentation is completed, take out the dough and deflate it, divide it into 12 even pieces (about 64g each), roll into balls and rest for 15 minutes;
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Divide the custard filling into 12 even pieces (about 35g each);
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Roll the relaxed dough into a round shape and add custard filling;
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Turn the tightening opening over and brush the surface evenly with egg wash;
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Grasp the edge of the dough with your hands, put the part brushed with egg wash downwards into the crispy grains plate, and evenly coat the crispy grains;
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Place the seam side down, place it in a paper cup, and place it on the baking sheet;
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Put it in the oven and use the fermentation function for final fermentation;
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After fermentation is completed, place in a preheated oven at 180°C, on the middle shelf, and heat up and down for 15 minutes.
