Flower-shaped Custard Bread Roll Recipe

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Flower-shaped Custard Bread Roll Recipe

Flower-shaped Custard Bread Roll is one of the delicious recipes, Cooking tree will show you how to prepare this recipe step by step

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Flower-shaped Custard Bread Roll Recipe

9

Catégories

CUISINE

Bread

40 Min

20 Min

Level

Advanced

Korean

– 320g Bread flour – 20g Sugar – 4g Salt – 5g Dry yeast – 1 Egg – 180g Warm milk – 30g Melted unsalted butter – 1 Egg yolk

INGREDIENTS

– 20g Sugar – 2g Vanilla bean paste – 6g Cornstarch – 100g Warm milk – 100g Cream cheese – 10g Sugar

INGREDIENTS

Add sugar, salt, and instant dry yeast to flour and mix. Add eggs, milk, and melted butter, mix, and knead by hand for about 15 minutes. Put in a bowl, cover with plastic wrap, and ferment in a warm place for about 1 hour.

INSTRUCTIONS

1

Bread dough:

Add sugar and vanilla bean paste to egg yolk and mix. Add cornstarch and mix, then add warm milk (about 50 degrees) and mix.

INSTRUCTIONS

2

Custard Cream:

Boil over low heat until thickened, put in a bowl and put a plastic wrap on top to cool in the refrigerator. Remove air bubbles from the dough and divide it into 9 pieces. (About 67g)

INSTRUCTIONS

3

Custard Cream:

Make a circle and cover with plastic wrap to ferment for about 15 minutes. Add cold cream cheese and sugar to the custard cream and whip.

INSTRUCTIONS

4

Custard Cream:

Roll out the dough, cut it in four places, squeeze the cream in the center, and attach it in the shape of a flower.

INSTRUCTIONS

5

Custard Cream:

Space the oven pan apart and cover it with plastic wrap to ferment until the dough doubles in size. Brush the top with milk and bake in a 175 degree oven for about 20 minutes.

INSTRUCTIONS

6

Custard Cream:

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