Custard Sauce Steak Buns
Overview
The rich custard sauce bread uses the old-fashioned bread making method and adds custard sauce as a filling. The texture is extremely soft, and it has a unique taste when you tear it apart and eat it. Ingredient A in the recipe is the starter material. B is the main dough material. C is the custard sauce material.
Tags
Ingredients
Steps
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First, make the custard sauce: put all ingredients C into a milk pot and mix well, put it on the stove and cook over low heat, stirring constantly, until it becomes a paste and remove from the heat. Cover tightly and let cool. (This is the prepared custard sauce)
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Just mix starter A ingredients evenly into a ball. (The yeast is mixed with water first)
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Cover tightly and ferment until the dough puffs up and forms a honeycomb shape.
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Put the main dough ingredients B except butter into the bread machine, add the starter ingredients in step 3, and start the dough mixing process until the end. Add butter and start dough rising process to the end.
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The dough has risen until doubled in size. As shown in the figure
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Take out the dough and flatten it to deflate.
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Divide into 8 equal parts, cover tightly and rest for 10 minutes before shaping.
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Roll out each piece of dough into a beef tongue shape, and roll out one end thinner.
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Spread the custard sauce evenly on the surface, avoiding the edges.
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Roll up from the thick end into a strip. As shown in the figure
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Place all the shaped dough into a greased baking pan and put it in the oven for a second fermentation until doubled in size. (Put a cup of hot water underneath to maintain humidity for fermentation)
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Take out the fermented dough and lightly brush it with egg wash. Preheat the oven to 180 degrees for 10 minutes in advance.
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Put the remaining custard sauce into a piping bag, cut a small opening, and gently squeeze it onto the surface of the dough.
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Place in the middle rack of the oven and bake at 165 degrees for 20 minutes. Unmold immediately and let cool.
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Finished product.
