Cream Bread

Cream Bread


Classic appearance with cute goose yellow swirl pattern.Soft bread on the inside, stuffed with soft and sweet custard sauce.


Custard Sauce

  • 1 whole egg
  • Sugar 50g
  • Corn flour 13g
  • Low gluten flour 13g
  • Milk 300ml
  • 25g unsalted butter


  • 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)


For the Custard Sauce

  1. Mix whole eggs and sugar.
  2. Add corn flour and cake flour and continue mixing.
  3. Add milk and mix well.
  4. 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)
  5. Cook until thickened.
  6. While still lukewarm, add unsalted butter and melt.
  7. 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)
  8. After refrigeration, take it out and mix until smooth.
  9. Take about 350g and put it into a piping bag. The mouth of the flower should be about 1 cm round.
  10. 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

  1. Put the powder into a mixing bowl. (High flour, sugar, salt, yeast)
  2. Pour in liquids. (eggs, fresh milk)
  3. 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.
  4. Continue to beat until the dough becomes elastic and crawls into the bowl.
  5. Add softened unsalted butter.Continue beating on low speed.It is normal for the dough to become wet and sticky again during the process.
  6. 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.
  7. 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.
  8. 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
  9. Cover with damp cloth and let rest for 15 minutes.
  10. Use a rolling pin to roll out the dough. Thicker in the middle and thinner on the side.Smooth side facing out.
  11. Pour in 40g of custard filling. Use a piping bag with a larger piping nozzle.Close the mouth tightly.
  12. Continue the second fermentation for 60 minutes until the dough doubles in size.
  13. Brush the surface with whole egg liquid.
  14. Pipe the remaining custard sauce into a spiral shape on top of the dough. Use a piping bag with a smaller piping nozzle.
  15. Bake for 18 to 20 minutes until the surface turns golden.