Why This Custard Bread Is a Must-Try
Let’s talk about custard bread—oh, my goodness, this stuff is life-changing. Imagine a warm, pillowy soft bread that melts in your mouth, oozing with a creamy, sweet custard filling. It’s like a hug for your taste buds! I’ve made this recipe so many times, and every time, my family goes crazy for it. The best part? It’s not as hard as it looks. Sure, there are a few steps, but trust me, the end result is totally worth it. Let’s dive in!
Ingredients You’ll Need
For the Bread Dough
- 315g high-gluten flour
- 35g low-gluten flour
- 45g granulated sugar
- 35g egg liquid
- 5g salt
- 5g yeast
- 15g milk powder
- 170g water
- 40g butter (softened)
For the Custard Filling
- 35g butter
- 2 eggs
- 35g cornstarch
- 40g milk powder
- 85g milk
- 50g granulated sugar
Step-by-Step Instructions
Making the Custard Filling First
Pro tip: Start with the custard while the dough is kneading. It saves time! Here’s how:
1. Melt the butter over a double boiler, then add the sugar and stir until combined. It should be smooth and creamy.
2. Add the egg liquid gradually, stirring constantly to avoid lumps. You don’t want scrambled eggs here—take your time!
3. Pour in the milk and mix well. The mixture will start to look liquidy but that’s okay.
4. Sift in the cornstarch and milk powder. This is crucial for a smooth filling—no clumps allowed! Keep stirring until everything is fully incorporated.
5. (Oops, the image here is missing, but I think it’s just a check to make sure the custard is smooth before steaming.)
6. Bring a pot of water to a boil, then place the custard mixture in a heatproof bowl over the pot (double boiler). Turn the heat to low and steam for about 15-20 minutes, stirring occasionally. The custard should thicken and become solid. Let it cool before using.
Making the Bread Dough
7. Now, let’s tackle the dough. Add all the bread ingredients except the butter into a bread machine. Start the kneading function—mine ran for 30 minutes. Wait, but hold on: when the dough reaches the expansion stage (you can check by stretching a small piece—if it forms a thin membrane that doesn’t break easily), add the softened butter. This is when the magic happens!
8. How do you know if the dough is ready for butter? Take a small piece and stretch it. If it forms a windowpane (a thin, translucent membrane), you’re good to go. If not, keep kneading a bit longer.
9. Add the butter and knead for another 15-20 minutes until the dough is smooth and elastic. My old bread machine took a while, so adjust the time based on your machine’s power.
10. After kneading, the dough should be soft and springy. If it’s too sticky, add a little more flour; if it’s too dry, add a splash of water.
11. Let the dough rise in the bread machine (or a warm place) for about 40 minutes, or until it doubles in size. Cover it with a damp cloth to prevent drying out.
12. To check if the dough has risen enough, poke it with your finger. If the indentation stays, it’s ready. If it springs back, let it rise a bit longer.
13. Punch down the dough to release the air, then transfer it to a floured surface.
14. Divide the dough into 4 equal parts. Cover them with plastic wrap and let them rest for 15 minutes. This makes rolling easier.
15. After resting, the dough should be more relaxed and easier to shape.
Assembling the Bread
16. Take one piece of dough and roll it into a flat strip. Place a portion of the cooled custard filling in the center.
17. Fold the dough over the filling like a dumpling, pinching the edges tightly to seal. You don’t want any custard leaking out during baking!
18. Repeat with the remaining dough and custard. Now, let’s braid the bread! Place the 4 filled strips side by side. Take the first strip and cross it over the second, then the third over the first, and the first over the fourth. Repeat this pattern until you reach the end.
19. (Another image missing, but it’s probably just continuing the braid.)
20. Keep braiding until all the strips are used. Pinch the ends together to seal.
21. Tuck the ends under the braid to make it look neat.
22. Continue braiding—don’t worry if it’s not perfect! Homemade bread is all about the love, not the looks.
23. Place the braided bread into a loaf pan. Cover it with plastic wrap and let it rise again for about 30-40 minutes until it doubles in size.
24. Preheat your oven to 180°C (350°F). Brush the top of the bread with egg liquid for a golden crust. Bake for 25-30 minutes until the bread is golden brown and sounds hollow when tapped.
25. Ta-da! Your custard bread is done. Let it cool for a few minutes before slicing—trust me, the wait is worth it. The bread is soft, the custard is creamy, and every bite is pure joy.
Final Tips for Success
Don’t be intimidated by the steps—this recipe is totally doable! The key is patience with the dough and the custard. If you don’t have a bread machine, you can knead by hand, but it will take longer. Also, make sure your yeast is active—if it doesn’t foam when mixed with warm water and sugar, it’s dead, and your dough won’t rise. And remember, the custard needs to be fully cooled before filling the dough, otherwise it will melt and make the bread soggy.
So, what are you waiting for? Grab your ingredients and start baking. Your kitchen will smell amazing, and your family will thank you. Enjoy your homemade custard bread—you’ve earned it!
