Custard bread

Custard bread

Materials

160 grams of bread flour

40 grams of cake flour

Sugar 40 grams

Milk powder 8 grams

Whole egg wash 24 grams

Salt 2 grams

Fresh yeast (or dried yeast) 6 g (2 g)

Water 96 grams

Butter 20 grams

Fillings

Vanilla Custard to taste

Surface decoration

Whole egg wash to taste

Steps

1. Put all the ingredients except salt and butter into the barrel and stir until smooth and coarse film is added, add salt and butter and continue to stir until it is completely expanded, take out the dough and ferment it once (the recommended temperature is 28 degrees for 60 minutes)

2. Divide the fermented dough into 60 grams of dough, then vent and roll round, and leave it at room temperature to cover the surface for 20 minutes of proofing

3. Take a dough and roll it out

4. Squeeze the custard sauce in the middle of the turn, fold the dough in half and seal it (do not fold the dough in half, slightly staggered points, and put the short side on the bottom and the long one on the top when placed on the baking sheet)

5. Put the dough on the baking tray and cut three openings at the sealing with scissors, and then ferment twice the size (the recommended temperature is 36 degrees Celsius and the humidity is 70%)

6. Preheat the oven in advance, brush the surface of the fermented dough with egg liquid, put it in the middle of the preheated oven, and bake it at 180 degrees for 15 minutes

7. Take out the shock plate, put it on the baking net to cool, seal and preserve

Tips:

The oven temperature time is adjusted according to your own oven temper. This bun is not complicated to make, and there are no particularly high requirements for the glove film