Custard Cream Bread
Ingredients: Bread flour, Sugar, Salt, Dry yeast, Milk · 180 min cook time · 350kcal · ~₩3,670
Ingredients
250g Bread flour, 30g Sugar, 3g Salt, 4g Dry yeast, 150ml Milk, 1개 Egg, 25g Unsalted butter, 2개 Egg yolk, 50g Sugar, 20g Bread flour, 200ml Milk, 2ml Vanilla extract, 10g Unsalted butter
Instructions
1. Add bread flour, sugar, salt, and dry yeast to a bowl. Mix well.
2. Add milk and egg to the dry ingredients. Mix until a dough forms.
3. Knead the dough until smooth, then add unsalted butter. Continue kneading until the butter is incorporated and the dough is elastic.
4. Place the dough in a bowl, cover, and let it proof in a warm place until doubled in size.
5. While the dough is proofing, prepare the custard cream. In a bowl, whisk egg yolks and sugar until light and fluffy.
6. Sift bread flour into the egg yolk mixture and mix until combined.
7. Heat milk in a saucepan until simmering. Gradually pour the hot milk into the egg yolk mixture, whisking constantly.
8. Return the mixture to the saucepan and cook over medium heat, stirring constantly, until thickened. Remove from heat.
9. Stir in vanilla extract and unsalted butter until melted and smooth. Cover the custard cream with plastic wrap directly on the surface to prevent a skin from forming, and let it cool completely.
10. Once the dough has proofed, punch it down gently to release the air.
11. Divide the dough into equal portions and shape each into a ball.
12. Flatten each dough ball into a disc. Pipe or spoon a generous amount of cooled custard cream into the center of each disc.
13. Gather the edges of the dough to enclose the custard cream, pinching firmly to seal.
14. Place the filled dough balls into a greased loaf pan, seam-side down.
15. Cover the pan and let the dough proof again in a warm place until doubled in size.
16. Preheat oven to 180°C (350°F).
17. Bake for 20-25 minutes, or until golden brown.
18. Remove from oven and let cool on a wire rack.
19. Enjoy your homemade Custard Cream Bread!
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