How to Make Soft and Delicious Japanese Sweet Bread? Custard Braid Buns - Sweet and Healthy Gourmet
I've been making a lot of soft sweet bread recently because the kids love it, and I basically bake one every day. Last time I made the custard-filled bread, it was especially sweet and both daughters loved it, so today I made custard braid buns again.
Please refer to my 'Home Version Custard Bread' article for the dough making method and custard filling recipe.Home Version Custard BreadI won't go into detail here anymore.
Custard Braid Buns
Dough ingredients: 280g high-gluten flour, 30g sugar, 10g milk powder, 3g salt, 25g egg liquid, 160g water, 50g butter, 2.8g dry yeast
Custard filling ingredients: 4 eggs, 70g butter, 80g sugar, 50g flour, 80g cream, 80g milk
1. Place all ingredients except the yeast into the bread maker, place the yeast in the yeast dispenser, and start the dough making program. If you don't have a bread maker, you need to hand-knead it, please refer to the method in the above link.
2. Make the custard filling, put all the ingredients into a non-stick pan, mix well, and put it on a small fire, stirring constantly while heating until the custard thickens, the whole process takes about 2-3 minutes, it's very simple.
3. After one batch of dough is finished, press and deflate it, then divide it evenly into 4 parts (mine weren't divided very evenly), take one dough, flatten it, and spread a layer of custard filling on it (let the custard filling cool to room temperature), roll it up from one end, and place it in the baking pan. Do the same with the other doughs.
4. Use kitchen scissors to cut small mouths on the rolled dough, don't cut the bottom, and flip each segment outward to form a braid shape. Spray a little water on the surface, and place it in the oven. Place a bowl of hot water in the oven for secondary fermentation.
5. When the secondary fermentation reaches 1.5 times, take it out of the oven. Brush with an egg yolk liquid, bake in the oven at 180 degrees for about 18 minutes. Note: observe the bread surface when it darkens, add a layer of aluminum foil to prevent over-browning. Adjust the baking time according to the oven performance.
After the bread is out of the oven, place it on a cooling rack until the temperature cools to the temperature of your hand, then seal it in a sealed bag to keep the bread from drying out. The bread tastes best about 30 minutes after it comes out of the oven.
