Soft and Fluffy Custard Bread Rolls

Flavor: Sweet; Technique: Baking; Time: Several hours; Difficulty: Advanced.

Detailed Steps for Making Soft and Fluffy Custard Bread Rolls

Prepare Custard Sauce: Mix egg and caster sugar, stir well. Heat milk to 100°C, remove from heat, then pour the egg mixture into the milk and mix well.

Sift bread flour, add the mixture from step 1, stir well. Place the milk pot on the stove, continue to heat over low heat.

Stir the bottom of the pot constantly, cook until thickened, add butter and mix well, pour into a bowl, cover with plastic wrap, and refrigerate in the fridge for at least 5 hours.

Bread Making: Combine sugar, salt, custard sauce, desiccated coconut, milk in a mixing bowl, add bread flour, yeast, and mix the dough evenly. Add butter and continue mixing. Take out the dough, knead by hand until it reaches the expansion stage. (I don’t have a bread machine at home, so I have to do it by hand, which is quite tiring…)

Place the dough in a bowl, cover with plastic wrap, and let it ferment in a warm place until it doubles in size (I put some warm water in the rice cooker, place the bowl on top of the water, cover it, and it works well for insulation, in winter, it only takes about an hour to ferment well).

Take out the dough, deflate it, weigh it, divide it into 10 equal small doughs, shape them into rounds, cover with plastic wrap, and let them ferment for another 15 minutes.

Take one small dough, flatten it, roll it into a tongue shape, slowly roll it up along the long side, forming a long strip with slightly pointed ends. (Forgot to take a picture of this step, hands were covered in flour, not easy!)

Place a piece of parchment paper on a baking tray, arrange the rolled long strips on top, place a bowl of hot water on the lower rack of the oven, and let it ferment for the second time (about 40 minutes) (Forgot to take a picture of this, can only show the finished product).

Ferment until doubled in size. Remove the baking tray, preheat the oven, brush the bread with egg wash, squeeze on jam (I used strawberry jam, very sweet and fragrant, also tried homemade apple jam, tastes great too, tried salad dressing, not a big fan, hehe), place on the top rack of the preheated oven at 220°C and bake for 18 minutes.