Name: Moe Chicken Custard Bread
Total time: 1 h
Yield: 4
Cuisine: Chinese
Ingredients: 210g High-gluten flour; 125g Pumpkin puree; 40g egg; 20g butter; 30 Caster sugar; Some Custard filling; 2g salt; 2g Dry yeast; Some Red yeast powder; Some cocoa powder

Moe Chicken Custard Bread

by Retro Mimi

4.7 (1)

Favorite

Difficulty

Easy

Time

Serving

Because it is bread, it will turn into a fat chicken after baking. The bread is very soft, with the aroma of wheat, butter and milk, and a faint pumpkin flavor. Just like the glutinous rice balls, the yellow chicken body comes from pumpkin. The custard filling will not disappoint after being baked, it is very delicious while hot. If the taste is relatively light, it can be easier to leave it alone.
The making process requires kneading, which may take some effort. If you have a bread machine or a cook machine at home, you can save this part of the effort. I have a bread machine, but I knead the dough myself, mainly to consume some calories first to eat the custard buns. High-gluten flour

Moe Chicken Custard Bread

1. Cut the pumpkin into pieces, cover with plastic wrap, and steam over high heat, then puree

2. Add fine sugar, salt, pumpkin puree, eggs, and dry yeast to the high-gluten flour and knead until the dough is smooth. Add butter and continue kneading until the dough is complete. Put the dough in a basin, cover with plastic wrap, and ferment to 2 times its size.

3. Knead the dough until it is smooth and then divide it into even small balls. One of the balls is reserved for chicken eyes, mouth, chicken combs, and the other dough is rolled out with a rolling pin, wrapped in custard filling, and rounded to make the chicken body

4. The reserved portion of pumpkin dough is divided into two portions, the small portion is added with cocoa powder to make chicken eyes, and the large portion is added with red yeast rice powder to make chicken mouth and comb