Hi, I’m Jane. Today, we’re going to prepare perfectly round cream bread recipe. Never miss today’s recipe. This is a very simple recipe to try and is one of my family food recipes. Nowadays, I am going to make it a little bit tastier. This is gonna smell and look delicious. Not to mention, it’s super satisfying.
Perfectly Round Cream Bread Recipe
Perfectly Round Cream Bread is one of the most favored of recent trending foods in the world. It is simple, it is fast, it tastes delicious. It’s appreciated by millions every day. They are nice and they look fantastic. Perfectly Round Cream Bread is something that I have loved my entire life.
To get started with this particular recipe, we have to first prepare a few components. You can cook perfectly round cream bread using 15 ingredients and 25 steps. Here is how you cook it.
The ingredients needed to make Perfectly Round Cream Bread:
- Make ready 1 Basic bread dough (sweet bread with butter)
- Prepare Custard Creme
- Get 2 Egg yolk
- Take 40 grams) (If using a whole egg…
- Prepare 40 grams Sugar
- Take 10 grams Cake flour
- Prepare 10 grams Cornstarch (or cake flour)
- Make ready 200 grams Milk
- Make ready 10 grams Butter
- Prepare 1 dash Vanilla Essence
- Get Streusel
- Take 10 grams Bread (strong) flour
- Prepare 10 grams Granulated sugar
- Take 10 grams Butter
- Prepare 1 dash Milk (to finish)
Instructions to make Perfectly Round Cream Bread:
- (Make the streusel) Put all of the ingredients into a container and combine until clumpy. When done, place in the freezer.
- Refer to "Cream Bread Rolls"for details on the streusel.
- Make the bread dough and let it rise through the first proofing (until it doubled in size).
- (Make the custard) Combine the flour and cornstarch, and sift.
- Put the egg yolk, sugar, and sifted powdered ingredients into a bowl.
- Use a whisk to mix.
- Gradually add in the milk and stir it gently so that it doesn’t form lumps.
- Make sure it’s smooth, and then move it to a heat-resistant dish.
- Microwave for 5-6 minutes (take it out to stir 2 or 3 times).
- (Make the custard - 7) Add the butter and mix it quickly.
- Cover tightly with plastic wrap so that it doesn’t form condensation, and let it cool.
- Once cooled, add the vanilla essence.
- Use a rubber spatula to stir until smooth.
- 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.)
- After the bread has risen the first time, divide into portions. Gently release the gas and form into balls. Let rest for 15 minutes.
- 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.
- 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).
- Fill it up with lots of custard cream.
- 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.)
- Coat the bread dough with milk using a brush (for shine), and top with the streusel.
- Bake in a preheated 180°C oven for 13-15 minutes.
- 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.
- I formed them into shapes before baking them.
- Instead of streusel, you can use powdered sugar as a topping.
- Top the streusel on muffins, cakes, and sweet breads.
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