Main Ingredients:
Milk: as needed; High-gluten flour: 275g; Egg yolks: 2; Low-gluten flour: 15g; Eggs: 1.
Additional Ingredients:
Sugar: 40g; Cornstarch: 15g; Butter: 10g; Vanilla powder: a little; Olive oil: 15g; Milk powder: 15g; Custard powder: 5g; White sugar: 25g; Yeast: 2.5g; Custard sauce: as needed; Crushed almonds: as needed.
Seasoning:
Salt: 2g.
Flavor: Vanilla; Technique: Baking; Time: Several hours; Difficulty: Easy.
Detailed Steps for Making Custard Chrysanthemum Bread
Pour all ingredients into the bread machine and start the dough program, knead until the surface is smooth, gluten expands, and the dough rises to about double its size.
Divide the well-risen dough into 8 small pieces, roll each piece and let it rest for 15 minutes.
Take a small piece of dough, flatten and roll it into a circular shape.
Spread custard sauce on top.
Pinch the edges tightly.
Flatten and roll into a circular shape again.
Use scissors to cut openings along the edges of the circular dough.
Cut four evenly spaced openings.
Continue cutting two evenly spaced openings in each quarter of the circular dough, repeating until a total of 12 evenly spaced openings are made.
Twist every two pieces of dough from the outside inwards.
Let it rest for 20 minutes.
Brush the surface with beaten egg, sprinkle crushed almonds in the center, preheat the oven to 180 degrees, and bake on the middle rack for 25 minutes.
Brush the surface with beaten egg, sprinkle crushed almonds in the center, preheat the oven to 180 degrees, and bake on the middle rack for 25 minutes.
