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Perfectly Round Cream Bread Recipe

Perfectly Round Cream Bread Recipe
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Serving : 13
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Prepare the ingredients before making Perfectly Round Cream Bread in your home. Then, follow these steps below to serve Perfectly Round Cream Bread for your family or friends.

Ingredients: Perfectly Round Cream Bread

  • 1 Basic bread dough (sweet bread with butter)
  • Custard Creme
  • 2 Egg yolk
  • 40 grams) (If using a whole egg...
  • 40 grams Sugar
  • 10 grams Cake flour
  • 10 grams Cornstarch (or cake flour)
  • 200 grams Milk
  • 10 grams Butter
  • 1 dash Vanilla Essence
  • Streusel
  • 10 grams Bread (strong) flour
  • 10 grams Granulated sugar
  • 10 grams Butter
  • 1 dash Milk (to finish)

How to Make Perfectly Round Cream Bread

If you have prepared the ingredients needed, now time to start cooking. There are 25 steps you must follow to make Perfectly Round Cream Bread in your home by yourself.

    Step 1
  • (Make the streusel) Put all of the ingredients into a container and combine until clumpy. When done, place in the freezer.
  • Step 2
  • Refer to "Cream Bread Rolls"for details on the streusel.
  • Step 3
  • Make the bread dough and let it rise through the first proofing (until it doubled in size).
  • Step 4
  • (Make the custard) Combine the flour and cornstarch, and sift.
  • Step 5
  • Put the egg yolk, sugar, and sifted powdered ingredients into a bowl.
  • Step 6
  • Use a whisk to mix.
  • Step 7
  • Gradually add in the milk and stir it gently so that it doesn't form lumps.
  • Step 8
  • Make sure it's smooth, and then move it to a heat-resistant dish.
  • Step 9
  • Microwave for 5-6 minutes (take it out to stir 2 or 3 times).
  • Step 10
  • (Make the custard - 7) Add the butter and mix it quickly.
  • Step 11
  • Cover tightly with plastic wrap so that it doesn't form condensation, and let it cool.
  • Step 12
  • Once cooled, add the vanilla essence.
  • Step 13
  • Use a rubber spatula to stir until smooth.
  • Step 14
  • Place it into a pastry bag (tie the tip lightly with a rubber band so that the cream doesn't squeeze out in large dollops. Pinch the top of the bag closed with a clothespin.)
  • Step 15
  • After the bread has risen the first time, divide into portions. Gently release the gas and form into balls. Let rest for 15 minutes.
  • Step 16
  • Gently push down on the dough with your hands to release the gas and then use a rolling pin to roll it out into a circle.
  • Step 17
  • Put the dough into the aluminum foil cups and push down lightly with your fingertips. Use a fork to poke the dough (so it doesn't expand).
  • Step 18
  • Fill it up with lots of custard cream.
  • Step 19
  • Let it rise for the final time (about 30 minutes) until about 1.5x larger. (I used the oven's bread rising function at 40°C. In the summer, let sit at room temperature.)
  • Step 20
  • Coat the bread dough with milk using a brush (for shine), and top with the streusel.
  • Step 21
  • Bake in a preheated 180°C oven for 13-15 minutes.
  • Step 22
  • When you want to reheat them, remove from the aluminum cups, cover with plastic wrap, and heat for 20 seconds in a 500 W microwave. They'll be nice and fluffy again, just like they're fresh out of the oven.
  • Step 23
  • I formed them into shapes before baking them.
  • Step 24
  • Instead of streusel, you can use powdered sugar as a topping.
  • Step 25
  • Top the streusel on muffins, cakes, and sweet breads.
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