Milk Custard Bread

Flavor: Milk; Process: Baking; Time: Several hours; Difficulty: Moderate.

Steps to Make Milk Custard Bread

Mix the ingredients for the preferment (pre-fermented dough: 187g high-gluten flour, 112g water, 2g yeast) and knead into a ball.

Cover with plastic wrap and refrigerate for 17 hours to ferment.

Put the ingredients for the main dough (80g high-gluten flour, 33g milk, 27g granulated sugar, 4g salt, 27g whole egg liquid, 40g milk custard, 21g butter, 1g yeast) except for the butter into the bread machine in the order of liquid first, then solid. Tear the pre-fermented dough into small pieces and put them into the bread bucket. Start the kneading program for 20 minutes.

Add the butter after the first kneading is finished, and start the kneading program again for 15 minutes.

After the kneading program is finished, the dough is slightly moist and very easy to stretch into a thin film.

Cover with plastic wrap and start the fermentation program to ferment the dough until it doubles in size.

Pour the dough into a cake pan, roll it out with a rolling pin to release the gas, then divide it into 6 equal parts and let it rest for 10 minutes.

Then roll out each piece of dough and roll it up.

Arrange them in an 8-inch square non-stick cake pan, cover with plastic wrap, and put them in the oven. Start the fermentation program for the second fermentation, which takes about 40 minutes.

When the dough has fermented to 1.5-2 times its original size, take it out, brush it with a layer of whole egg liquid, and put it in a preheated oven on the lower rack. Bake at 170 degrees Celsius for 18-20 minutes until the surface is golden brown.