Hello everyone, I'm Qiong, welcome to my channel
Today I'm sharing with you a very delicious Custard bread
First, let's make the custard cream sauce, prepare 2 egg yolks
Then add 20g of caster sugar and mix well
Add 15g/2tbsp of corn starch after mixing
Continue to mix well
Then pour in 160g/10.5tbsp of the fresh milk and continue to mix well
Add 3ml/1/2tsp of vanilla extract to give the sauce a more intense flavor
Strain the batter into a small saucepan after mixing
Turn the heat on low and keep stirring with a spatula
When it becomes thick, turn off the heat and remove off the pan
Continue stirring until it becomes smooth
Then place in a bowl and cover with plastic wrap
The plastic wrap should be covered against the surface and let it cool at room temperature
Now, let's make the bread dough, prepare 3g/1tsp of instant yeast and pour it into the milk
Here the milk can be either from the fridge or at room temperature
Stir the milk slightly and let it dissolve into the milk
Then pour 200g/1.27cup of bread flour into the mixing bowl
Add 1.5g/1/4tsp of salt
Add 25g/2tbsp of caster sugar
Need to use 30g of dough start, this is a day before I prepared the dough
Because this bread is once fermented, the flavor is stronger if you add the dough start, but you can also not add the dough if you don't have it
Add the milk you just made, don't add it all at once, and mix while pouring.
Then knead into a ball, no more kneading
Cover the pan and let it relax for about 15 minutes before kneading
When the dough is relaxed, you can pull out the film, which means the gluten has formed
At this time, you can add the softened butter at room temperature
The temperature in my house is low, so the softened butter is still hard
Put 20g/1.41tbsp of butter into the dough and take it to the top of the mat to knead
Knead the dough back and forth like laundry, eventually forming a smooth dough
The dough will become very sticky in the middle, don't give up and keep kneading
The dough will soon be smooth, no need to knead the film here
After kneading, pull out a glossy surface and roll it out a little thin with a rolling pin
Pull it into a square shape with your hands and wrap it in plastic wrap
Chill in the freezer for 30 minutes to make it harder and better to roll out
After freezing, take it out and sprinkle some flour on the mat to prevent it from sticking
Sprinkle some on top of the dough too, otherwise it won't roll well with sticky hands
Roll the dough into a square of about 27cm
Cut off any irregularities around the edges to make it a square
Then divide it into 9 equal small squares
Place on a baking sheet and chill in the freezer for about 20 minutes, so that it can be shaped later
While the pasta is chilling, let's handle the custard sauce
Mix it smooth with a spoon and put it in a piping bag
After 20 minutes, take the frozen dough sheet out of the freezer
Take out a small piece of dough and put a little flour on it to prevent it from sticking
Fold it in half along the diagonal line
Then make a cut on each of the two sides
Then unfold it and brush the surface with some milk or water to facilitate the adhesion
Fold the two cut sides to the other side, so it's done
Place the finished bread dough on the baking sheet
Take out the prepared custard cream sauce and squeeze it on top of the bread dough
Put it in a warm place to rise for about 90 minutes
I put it in the oven to ferment and put a bowl of hot water to add moisture
Ferment until it is about 2 times bigger, brush some milk on the surface
Place in the middle of the preheated oven and bake at 180°C (360°F) for 15 minutes
Baked bread is golden brown on top
The freshly baked bread is a bit hot and can be cooled a bit on a cooling rack
This bread has a unique shape, you can also change the custard sauce to another sauce
The custard sauce is very sweet and delicious
Don't forget to click like and subscribe if you like it, thank you for watching, see you next time!