Custard breadmaker

Recipe for custard breadmaker

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About this recipe

In this blog post I will guide you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's start.
Introducing the delightful Custard Breadmaker recipe, a heavenly treat that combines the goodness of freshly baked bread with a luscious custard filling. This recipe is perfect for those who crave a touch of sweetness in their morning toast or an indulgent afternoon snack. With its fluffy bread texture and creamy custard center, this recipe will surely become a family favorite. The Custard Breadmaker offers a convenient and easy way to enjoy homemade bread with a twist, making it a must-try for bread enthusiasts and dessert lovers alike.

Keywords: Custard, Breadmaker, Homemade, Fluffy, Indulgent

Custard breadmaker details

Custard breadmaker, recipe Rating: 4.5
Number of votes:97 INGREDIENTS:

Makes 12

170g cake flour

170g pau flour

1/4 tsp salt

45g castor sugar

1 1/2 tsp instant yeast

200g water

10g shortening

Custard filling:

10g custard powder

50g tung min flour (wheat starch)

100g castor sugar

100ml milk

50g butter

1 no. large egg, lightly beaten.

Methods:

1. Measure all ingredients into the bread pan in correct order as suggested by the manufacturer of your breadmaker. Insert bread pan into breadmaker.

2. Select setting to Dough. Press Start to begin.

3. Meanwhile, prepare custard. Combine custard powder, tung min flour and castor sugar in a non-stock pan. Add milk and stir mixture over low heat till well mixed. Add butter. When butter has dissolved completely, turn off heat. Keep stirring mixture while gradually adding in beaten egg.

4. When breadmaker signals and display reads 0:00, remove dough.

5. Punch dough down to release air bubbles produced during the proofing. Divide dough into 12 equal portions, each weighs approx. 50g. Shape into rounds. Cover dough with a damp cloth and rest for 5 minutes.

6. Use a rolling pin to roll out a portion of dough such that edges are thinner than the central part. Place some custard filling of approx. 30g each in the centre and wrap to form a pau (pleat or round as you preferred). Place pau on a piece of parchment paper. Repeat for remaining dough.

7. Proof pau for 15-20 minutes.

8. Boil water in a steamer.  Steam custard paus over rapid boiling water for 10 minutes. Serve while paus are still hot.