Custard Sauce Yogurt Steak Buns

Overview

This custard sauce yogurt bread has a soft-girl personality and is a clone of Teacher Susu. After squeezing one loaf of custard sauce, there was still a little left, so I thought it was a waste so I squeezed another loaf. Alas, I wanted to add the finishing touch but it turned out to be a superfluous step. Although it doesn’t look good, I honestly say it’s soft and delicious, and the recipe is also very simple; wet ingredients: in addition to whole egg liquid, it’s all neutralized by yogurt, and paired with the milky sweetness of custard sauce, I just put down the phone and wiped out two pieces in three or two mouthfuls. Four words: so delicious~~~

Tags

• baking
• children
• breakfast
• afternoon tea
• butter
• custard sauce
• egg
• high gluten flour
• white sugar
• yeast
• yogurt
• salt

Ingredients

Steps

1. 1 Put all the main ingredients except butter into the bread bucket

   

2. 2 Start a dough kneading program and add softened butter

   

3. 3 Start another dough kneading program until the foil is pulled out

   

4. 4 After kneading into a ball, start the yogurt program and ferment until it is 2.5 times in size

   

5. 5 Take out the exhaust and divide it into 9 equal parts

   

6. 6 Take a piece of dough and roll it into an oblong shape, then roll it up from top to bottom

   

7. 7 Place in baking pan

   

8. 8 Put it into the oven and start the steam and fermentation functions

   

9. 9 When it doubles in size, take it out and brush the surface with whole egg wash

   

10. 10 Sprinkle an appropriate amount of black and white sesame seeds in the middle

    

11. 11 Then squeeze an appropriate amount of custard sauce on both sides of the sesame seeds

    

12. 12 Place in the oven on the third level: 180 degrees, upper and lower heat for 18 minutes

    

13. 13 When the time is up, remove the baking sheet and transfer to the grill to cool

    

14. 14 The tissue is very soft