Soft As Cotton Custard Bread
So soft, So cottony, so delicious just on its own!
Total Steps
13
Ingredients
12
Tools Needed
9
Related Article
http://vinomezachat.blogspot.com/Ingredients
- 1 egg yolk
- 1 tablespoons sugar
- 2 tablespoons bread flour/ high protein flour
- 65 ml fresh milk
- 1/2 teaspoons vanilla extract/ vanilla essence(optional)
- 250 grams bread flour/ high protein flour
- 2 1/2 tablespoons caster sugar
- 1/2 teaspoons salt
- 1 teaspoons quick active dry yeast
- 2 1/2 tablespoons milk powder
- 100 ml water
- 25 grams unsalted butter
Instructions
Step 1
Put all custard ingredients (except vanilla) into a pot and whisk until smooth.
Step 2
Cook mixture at medium heat, stirring continuously, until it thickens into a paste. Remove from heat.
Step 3
Stir in vanilla.
Step 4
Transfer custard into a small bowl, cover with cling wrap and refrigerate for 1 hour.
Step 5
Mix dough ingredients with the cooled custard until well combined.
Step 6
Knead dough until it becomes smooth and elastic and no longer sticky.
Step 7
Place dough in a lightly oiled mixing bowl. Cover bowl with cling wrap or a tea towel and leave for an hour, or until double in size.
Step 8
Punch out the dough and knead a little to get rid of air bubbles.
Step 9
Divide dough into 3 portions and shape them into neat little balls.
Step 10
Place them side by side in the oiled loaf tin. Cover with wrap or a tea towel and allow to rise for another hour.
Step 11
Bake in a preheated oven of 180˚C for 30 minutes.
Step 12
To prevent the top from over-browning, tent bread with aluminum foil after 20 minutes of baking.
Step 13
Unmold immediately when done. Cool completely before storing.