Soft As Cotton Custard Bread


Photo: ping
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Ingredients

CUSTARD
1 egg yolk
1 tablespoon sugar
2 tablespoons bread flour/ high protein flour
65 mls fresh milk
1/2 teaspoon tsp vanilla extract/ ¼ tsp vanilla essence
DOUGH
250 grams bread flour/ high protein flour
2 1/2 tablespoons caster sugar
1/2 teaspoon salt
1 teaspoon quick active dry yeast
2 1/2 tablespoons milk powder
100 mls water
25 grams unsalted butter

Preparation

1
CUSTARD
2
Put all custard ingredients (except vanilla) into a pot and whisk until smooth.
3
Cook mixture at medium heat, stirring continuously, until it thickens into a paste. Remove from heat.
4
Stir in vanilla.
5
Transfer custard into a small bowl, cover with cling wrap and refrigerate for 1 hour.
6
DOUGH
7
Mix dough ingredients with the cooled custard until well combined.
8
Knead dough until it becomes smooth and elastic and no longer sticky.
9
Place dough in a lightly oiled mixing bowl. Cover bowl with cling wrap or a tea towel and leave for an hour, or until double in size.
10
Punch out the dough and knead a little to get rid of air bubbles.
11
Divide dough into 3 portions and shape them into neat little balls.
12
Place them side by side in the oiled loaf tin. Cover with wrap or a tea towel and allow to rise for another hour.
13
Bake in a preheated oven of 180˚C for 30 minutes.
14
To prevent the top from over-browning, tent bread with aluminum foil after 20 minutes of baking.
15
Unmold immediately when done. Cool completely before storing.

Tools

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About

So soft, So cottony, so delicious just on its own!

Tags:

yeast
soft
dough
bread
cotton
baked
custard

Yield:

80.0 servings

Added:

Sunday, November 7, 2010 - 1:33am

Creator:

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