Hello everyone! This is Sherry, today we’re going to make a Japanese sweet bread
Custard bread has always been one of the most popular breads in my family
The soft crust wrap around the smooth custard cream
The custard cream made with fresh milk and eggs is soft and not too sweet
The bread crust is soft and delicate
Take a bite, the mouth is full of warm milk aroma
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2 egg yolks (about 36g), 35g sugar and stir well
Sift in 15g cake flour and 8g cornstarch
Mix the ingredients thoroughly so that the cooked custard cream will be smooth
240g milk is boiled on medium heat until lightly boiling, small bubbles form the sides
Pour the hot milk while stirring
Stir well and pour into the pot
Heat on medium heat, keep stirring
Turn to low heat when the batter starts to thicken
Stop heating when smooth and thick
If it is heated for too long, the custard cream will become pudding-like, and the taste will not be tender.
Add 10g unsalted butter, 1/4tsp vanilla extract
Mix the ingredients well
Spread the custard cream
Put on a plastic wrap and press out air to prevent cream encrustation, and cool at room temperature for later use
Add 160g cold milk, leave 10% to adjust the softness of the dough
26g whole egg
Add 260g bread flour
42g caster sugar, 3g salt
Stir with low speed 2nd gear
Adjust the amount of remaining milk appropriately according to the water absorption of the flour
When there is no dry flour, add 4g instant yeast
Continue to stir for about 30 seconds at the 2nd gear, it doesn’t need to knead evenly
The mixed dough is soft but not sticky
Put the dough in the refrigerator for 20 minutes (if the room temperature is below 20 degrees in winter, you don’t need to refrigerate)
Refrigeration can control the temperature of the dough and it will also hydrate to produce gluten
Turn on medium speed 4 and knead until the dough is smoother. It takes about 4 minutes
You can add butter when the dough can be stretched to a malleable membrane, the surface is not very smooth, and the hole has a jagged edge
Add 39g of softened unsalted butter
Divide the dough into small pieces for easy mixing with butter
Turn on low speed 2 and stir until the butter is disappeared and the dough becomes a ball again. It takes about 3 minutes
Turn on medium speed 4th gear and take about 5 minutes to knead until the dough is smooth and elastic
The kneaded dough can be pulled out a tough and translucent membrane, and there are almost no jagged edges around the hole
Fold the dough smoothly
Put it in a bowl, cover and ferment to double size. It takes about 60-90 minutes at 26C
Poke a hole in the dough with your fingers, the fermented dough will not shrink or collapse
Divide the dough into 8 equal pieces, each about 65g
Round the dough
Rest for 30 minutes
Roll the dough into an oval shape
Flip over
Organize into an oval shape of 18x10cm
Put in about 35g custard cream
Pinch tight
Cut 3 times at the closing edge
Cover and proof until double sized. At temperature 28-30°C, it takes about 60 minutes
This is another shape, roll the dough into a circle with thick centre
Flip over
Organize into an 11cm circle
Put in about 30g custard cream
Lift the edges on all sides
Pinch tight
Organize into a circle
This wrapping method is simple and not easy to break. You can also use other wrapping methods
Use a rolling pin dipped in dry flour to press a deeper hole in the middle, but don't break the skin
Cover and proof until double sized. At temperature 28-30°C, it takes about 60 minutes
Evenly brush the whole egg wash
Squeeze in some custard cream, stick some sesame seeds for garnish
Bake in the middle layer of the oven preheated to 375°F / 190°C for 12-15 minutes until the surface is golden brown
Once out of the oven, put it on a rack and let it cool for a while before serving
This bread has a soft and delicate crust, and the filling is creamy and tender
It is loved by my family and friends
If you like my cooking video, please remember to like it 👍 and subscribe to my channel!
This is Sherry, see you next time 👋