Custard Twist Bread

Overview

This was my first time making custard bread, and it certainly lived up to its reputation. It was very soft. The dough this time was very soft, so I had to use hand flour when shaping it, otherwise it would be very sticky. The amount of milk is a bit too much, so it should be reduced by 10-15 grams, because the custard sauce contains a lot of water. Therefore, the amount of liquid in the dough must be added slowly. I didn’t think carefully this time! Today I consecrated the newly purchased Sanneng golden non-stick baking pan. As expected, it is really non-stick and very easy to use. This twisted bread turned out a little chubby when I made it. Next time I make it, just use 240 grams of flour. I found that I really like making shaped buns now, it’s very interesting~~

Tags

• baking
• children
• bread
• afternoon tea
• dinner with friends
• all-purpose flour
• bread flour
• custard sauce
• egg wash for surface decoration
• peeled white sesame seeds
• unsalted butter
• whole egg liquid
• yeast
• milk
• powdered sugar
• salt

Ingredients

Steps

1. 1 Put the milk and eggs into the bread pan.

   

2. 2 Put the milk and eggs into the bread pan.

   

3. 3 Pour in the flour, put salt in one corner, powdered sugar in the other corner, yeast in the middle, add custard sauce, and start the kneading process.

   

4. 4 Knead until a rough film can be pulled out.

   

5. 5 Add softened butter and continue kneading.

   

6. 6 Knead until a smooth and tough film comes out.

   

7. 7 Round and place in a basin.

   

8. 8 Round and place in a basin.

   

9. 9 Cover with plastic wrap and ferment until 2-2.5 times in size. Press with your fingers. If the finger marks do not shrink quickly or collapse, it means fermentation is complete.

   

10. 10 Take out the dough, deflate gently, and divide into 8 equal portions, each portion is about 69 grams. Roll into a round shape, cover with plastic wrap and rest for 15-20 minutes.

    

11. 11 Take out the dough, deflate gently, and divide into 8 equal portions, each portion is about 69 grams. Roll into a round shape, cover with plastic wrap and rest for 15-20 minutes.

    

12. 12 Take a piece of dough, roll it out gently, pull apart the four corners, and roll it into a rectangular shape.

    

13. 13 Take a piece of dough, roll it out gently, pull apart the four corners, and roll it into a rectangular shape.

    

14. 14 Turn it over, turn it 90 degrees, thin the bottom edge, and roll it up. Pinch the interface tightly.

    

15. 15 Knead it into long strips, don't knead it all at once, but do it step by step.

    

16. 16 Take a portion, rub it again, and arrange it into an inverted figure 6.

    

17. 17 Hold the bottom of the reverse six figure with your left hand, like a left flip.

    

18. 18 Insert the upper part of the reverse six into the circle.

    

19. 19 It will look like this after inserting it, pinch the interface tightly.

    

20. 20 Place in baking pan.

    

21. 21 Ferment twice until doubled in size. Mix the egg liquid and water thoroughly at a ratio of 1:1, brush it on the bread dough, and sprinkle with white sesame seeds.

    

22. 22 Place in the preheated oven and put a cup of hot water on the bottom shelf of the oven. In the middle layer, heat up and down, bake at 180 degrees for about 20 minutes, cover with tin foil after the surface is colored.