Custard Flower Bread

Overview

I have always liked Teacher Meng’s custard toast. It is a super soft and delicious bread that can be torn with hands. I like custard sauce very much. I like to use it on the surface of bread or sandwich it in bread. It is not only sweet and delicious, but also less sinful than the recipe that adds butter. The recipe is for a 450g toast. Because I wanted to give it away, I doubled the amount and made a 450g toast and a 6-inch flower loaf! Eat the toast yourself and give it away if it looks good!

Tags

• pastries
• staple food
• baking
• home cooking
• oven dishes
• egg yolk
• fresh milk
• high powder
• white sugar
• yeast
• salt
• vegetable oil
• water

Ingredients

Steps

1. 1 Custard Sauce: Stir all the ingredients in the auxiliary ingredients evenly with chopsticks, then cook over low heat while stirring until it becomes a paste, then cool all the ingredients in the main ingredients and the cooled custard sauce. Put them into the bread machine first as liquid and then as solid, and knead until the completion stage

   

2. 2 2Put it open with your hands until it becomes a transparent and smooth film

   

3. 3 3Dough that is basically fermented

   

4. 4 Divide the dough evenly into six parts, deflate and roll them into balls for 35-40 minutes. If the color is too dark, cover the surface with tin foil

   

5. 5 5Take three of them and make toast

   

6. 6 Roll the other three portions into long strips

   

7. 7 7Twist into a three-strand braid

   

8. 8 Place the braided three-strand braid in a 6-inch cake mold along the edge. This is what it will look like after the second fermentation is completed

   

9. 9 Spread custard sauce on the surface

   

10. 10 Bake the bottom of the oven at 180 degrees for 35-40 minutes. If the color is too dark, cover the surface with tin foil