Classic appearance with cute goose yellow swirl pattern.Soft bread on the inside, stuffed with soft and sweet custard sauce.
Ingredients
Custard Sauce
- 1 whole egg
- Sugar 50g
- Corn flour 13g
- Low gluten flour 13g
- Milk 300ml
- 25g unsalted butter
Bread
- High gluten flour 250g
- Instant yeast 3g
- Salt 3g
- Sugar 35g
- 1 whole egg
- Milk 120ml
- 25g unsalted butter (softened)
- 1 egg wash (apply before baking)
Instructions
For the Custard Sauce
- Mix whole eggs and sugar.
- Add corn flour and cake flour and continue mixing.
- Add milk and mix well.
- Bring to a simmer over low heat, stirring constantly to avoid lumps.(If you feel it is about to burn during this period, you can slightly remove the pot from the heat and stir)
- Cook until thickened.
- While still lukewarm, add unsalted butter and melt.
- Place in a container, cover with plastic wrap to prevent skin from forming, and refrigerate until ready.(Put it into a flat plastic box, and keep the plastic wrap close to the surface to avoid moisture and crusting)
- After refrigeration, take it out and mix until smooth.
- Take about 350g and put it into a piping bag. The mouth of the flower should be about 1 cm round.
- Take the remaining 80g and put it into another piping bag. The mouth of the flower should be less than 0.5cm round
For the dough
- Put the powder into a mixing bowl. (High flour, sugar, salt, yeast)
- Pour in liquids. (eggs, fresh milk)
- Mix first on low speed, then continue mixing on medium speed.If the dough sticks to the cylinder during the process, use a scraper to scrape off the dough.
- Continue to beat until the dough becomes elastic and crawls into the bowl.
- Add softened unsalted butter.Continue beating on low speed.It is normal for the dough to become wet and sticky again during the process.
- After slowly beating, the dough begins to absorb the butter and regain its consistency.Then stir at medium speed until the dough forms a smooth film.
- Finally, shape the dough into a round shape and place it in a basin. Cover with a damp cloth at room temperature for basic fermentation.The fermentation time is about 60 minutes, and the dough should be doubled in size.
- After the dough has fermented, deflate it slightly with the palm of your hand and cut it into 8 equal portions.It can also be cut into pieces with an average weight of about 60g
- Cover with damp cloth and let rest for 15 minutes.
- Use a rolling pin to roll out the dough. Thicker in the middle and thinner on the side.Smooth side facing out.
- Pour in 40g of custard filling. Use a piping bag with a larger piping nozzle.Close the mouth tightly.
- Continue the second fermentation for 60 minutes until the dough doubles in size.
- Brush the surface with whole egg liquid.
- Pipe the remaining custard sauce into a spiral shape on top of the dough. Use a piping bag with a smaller piping nozzle.
- Bake for 18 to 20 minutes until the surface turns golden.
