Name: Bread with Custard Sauce
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 200g High-gluten flour; 50g Low-gluten flour; 25g butter; 25g Egg liquid; 10g milk powder; 3g yeast; 50g Caster sugar; 3g salt; 130g water; 3 pcs yolk; 25g Low powder; 250ml milk; A few drops Vanilla extract

Bread with Custard Sauce

1. Beat the egg yolks, add 30 grams of fine sugar, and beat with an electric whisk until the color becomes lighter and the volume expands. Sift in low powder and mix well

2. Put the remaining 45 grams of sugar into the milk and cook until it boils slightly

3. After cooling slightly, slowly pour into the flour mixture, stirring while pouring

4. Finally, the mixture is sieved

5. Pour back into the milk pan, heat on a low heat, and stir until the custard thickens and then remove from the heat

6. Add butter, mix well, and put it in the refrigerator after cooling.

7. Let's look at the method of bread again: mix all the ingredients except butter (first put the liquid and then the solid)

8. Bread machine selection program, knead dough

9. Knead to the expansion stage and add butter

10. Continue to knead until a thin layer of glove film

11. Put the kneaded dough into a bowl, cover with plastic wrap and ferment at room temperature to double its size, about one hour

12. The fermented dough is inserted with your fingers, and it does not touch or retract after taking it out, which means it has fermented well.

13. After the basic fermentation, take out the dough and place it on the chopping board, press lightly with your hands to expel large bubbles. Divide the dough into 9 evenly, round and place on the chopping board to relax for 15 minutes

14. The custard sauce is packed in a piping bag to make it easy to wrap the sauce

15. Roll the loosened dough into a round shape, and put a proper amount of custard cream sauce in the middle after turning it over, and close the mouth.

16. Arrange the dough on the baking tray, put a pot of warm water in the oven, then put the baking tray in the oven, turn the oven to the "fermentation" function, and perform two passes, about 40 minutes

17. The fermented bread is brushed with an appropriate amount of egg liquid, and some custard cream is squeezed on the surface (pictured)

18. Put it into the middle layer of the preheated oven, heat up and down at 160 degrees, bake for 28 minutes, remember to bake for 10 minutes and cover with a layer of tin foil to control the coloring