Flower-shaped Custard Bread Roll Recipe

Name: Flower-shaped Custard Bread Roll
Prep time: 40 min
Cook time: 20 min
Total time: 60 min
Yield: 9
Cuisine: Korean
Ingredients: 320g Bread flour; 20g Sugar; 4g Salt; 5g Dry yeast; 1 Egg; 180g Warm milk; 30g Melted unsalted butter; 1 Egg yolk; 20g Sugar; 2g Vanilla bean paste; 6g Cornstarch; 100g Warm milk; 100g Cream cheese; 10g Sugar

Cooking Tree2023-01-0403.4K views

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

I made a baked custard roll by molding the dough into a flower shape.

It’s good to just add custard cream, but I think it’s savory and softer when mixed with cream cheese.

It’s not difficult to make it into a flower shape, so it’s good to make it when you want to bake a different and pretty shape of bread.

When it’s warm, if you cut it in half, the cream will come out~ It’s really delicious if you eat soft bread with warm cream~

Enjoy watching~♬~

Follow along with the 📝 recipes below👇🏾👇🏾

Flower-shaped Custard Bread Roll

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Rating: 5.0/5
( 85 voted )

Serves: 9 Prep Time: 40 Minutes Cooking Time: 20 Minutes 20 Minutes Nutrition facts: 140 calories 21 grams fat

Ingredients

320g Bread flour

20g Sugar

4g Salt

5g Dry yeast

1 Egg

180g Warm milk

30g Melted unsalted butter

1 Egg yolk

20g Sugar

2g Vanilla bean paste

6g Cornstarch

100g Warm milk

100g Cream cheese

10g Sugar

Instructions

Bread dough:

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.

Custard Cream:

Add sugar and vanilla bean paste to egg yolk and mix.

Add cornstarch and mix, then add warm milk (about 50 degrees) and mix.

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)

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.

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

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.

Notes

- Mold size : 20cm

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