Flower-shaped Custard Bread Roll Recipe

Instructions

Bread dough:

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

Custard Cream:

4. Add sugar and vanilla bean paste to egg yolk and mix.
5. Add cornstarch and mix, then add warm milk (about 50 degrees) and mix.
6. Boil over low heat until thickened, put in a bowl and put a plastic wrap on top to cool in the refrigerator.
7. Remove air bubbles from the dough and divide it into 9 pieces. (About 67g)
8. Make a circle and cover with plastic wrap to ferment for about 15 minutes.
9. Add cold cream cheese and sugar to the custard cream and whip.
10. Roll out the dough, cut it in four places, squeeze the cream in the center, and attach it in the shape of a flower.
11. Space the oven pan apart and cover it with plastic wrap to ferment until the dough doubles in size.
12. Brush the top with milk and bake in a 175 degree oven for about 20 minutes.