CHINESE CUSTARD BREAD RECIPES

Steps:

• Put the dough ingredients except butter and salt into the bowl of the chef's machine.
• Knead the dough for 2 minutes at a low speed, and mix the ingredients until there is no dry powder.
• Use 3 speeds to quickly mix the dough for 4 minutes until the dough is smooth and expanded.
• Add the salt and butter in the dough recipe and knead the dough for 2 minutes at low speed until fully integrated.
• Then turn to gear 4 for high speed kneading for 5 minutes, and finally use gear 5 to quickly knead for 5 minutes. At this time, the dough is delicate and smooth, and a uniform and transparent glove film can be pulled out. If you poke the film with your hand, it will appear smooth and round.
• Round the dough, put it in a large bowl, cover with plastic wrap, and place it in a warm place for basic fermentation.
• Or put it in the oven to ferment, adjust to the fermentation function: temperature 35 degrees, time 60 minutes.
• While the dough undergoes basic fermentation, custard cream is made. Whisk 3 egg yolks and 35 grams of fine sugar together until the yolk becomes lighter in color and larger in volume.
• Add 25 grams of low-gluten flour that has been sieved and mix well.
• Put 30 grams of caster sugar and 250 milliliters of pure milk into the milk pan, mix until the sugar melts, and simmer until it boils slightly. Remove from heat.
• Slowly add the boiled sugar and milk to the egg yolk paste, stirring while pouring.
• Sift the mixture back into the milk pan.
• Heat on a small fire, stir while heating, until the mixture thickens, stirring appears resistance, but it is still a smooth paste, away from the fire.
• Add 10 grams of butter and a little vanilla extract while it is hot, mix well, cool and put in the refrigerator for later use, the custard cream is complete.
• Check the dough, sprinkle a little high-gluten flour on the surface of the dough, and then press down your fingers there so that the dough does not shrink.
• Pour out the dough on the chopping board, press lightly with your hands to expel large bubbles, then divide into 9 doughs of about 50 grams, round them, cover with plastic wrap, and relax for 15 minutes.
• Roll the loosened dough into a round shape.
• Put the round dough sheet into the non-stick egg tart mold, squeeze in an appropriate amount of custard cream, pinch the mouth tightly, and put the mouth down again into the egg tart mold, and make the rest of the dough in turn.
• After all is completed, spray some clean water on the surface, then put it in the oven, use the fermentation program, and ferment at 38 degrees for 35 minutes.
• After the fermentation is over, brush a layer of whole egg liquid on the surface of the dough and squeeze the custard cream in a circle.
• Put it in the middle layer of the preheated oven at 180 degrees, and bake for 15 minutes.
• After being out of the oven, let it cool down. When it is not hot, you can remove the bread from the mold.

Steps:

• Direction to make crust.
• Mix sugar, butter and flour.
• Then add egg and vanilla extract.
• Mix well.
• Texture of dough should be slightly moist, not dry (add margarine if too dry), and not oily (add flour if too oily).
• Pull dough and make a ball shape to about 1.
• 5 inch diameter, then press into tart mould, start from the center then push up until it goes higher than the side, then use two fingers to shape the edge to a A shape.
• Boil sugar and water until sugar is melted.
• Cool down to room temperature.
• Add eggs, vanilla extract and evaporated milk.
• Filter the mixture through the strainer.
• Pour into the tart crust.
• Preheat oven for 10 minutes.
• Bake at 230 degrees (C) for 15-20minutes until golden brown and the filling raise up a little bit.