Custard cream bread (Using loaf pan)

Our family food is the center of our life ^^ (we always think about the next day's meal while still eating our lunch, haha).

I can't stop thinking about food!!! 

Today's recipe is custard bread. But rather than making individual buns, I put all of them (pastry cream and bread dough) into a loaf pan. The bread dough is easy to make, you can hand-knead or use a bread machine to knead it, while the pastry cream is a simple recipe that can be made using the microwave. 

Shaping the dough is easy too. Cut the dough into pieces, spread the delicious pastry, and line in the loaf pan. To make the shaping method easier, freezing the dough for 15 minutes will prevent the dough from losing shape. 

It's very delicious on the day it is made but toasting it until the pastry cream becomes caramel is recommended too. 

Custard Loaf (Using loaf pan)

Bread loaf pan (20×11×11 cm.) 

Bread dough

250 g ................... Bread flour

25 g ..................... Granulated sugar

4 g ....................... Instant yeast

8 g ....................... Milk powder

4 g ....................... Salt

135 g ..................... Water

30 g ..................... Egg
25 g ..................... Unsalted butter

Pastry Cream
2 ............................ Egg yolks
1/2 tsp ................... Vanilla extract
1/8 tsp.................... Salt
20 g ....................... Cake Flour, sifted
35 g ....................... Granulated sugar
30 g ....................... Milk (A)
200 g ..................... Milk (B)

20 g ....................... Unsalted butter

Topping

.............................. Beaten egg

.............................. Waffle sugar

Put the flour, sugar, milk powder, and instant yeast into a bowl, and whisk to combine. Put the salt into the bowl, and whisk to combine.

Pour the water and egg into the bowl.

Mix to combine. Remove from the bowl.

Knead for 7-8 minutes.

Or until smooth.

Put the unsalted butter into the dough. Knead for 5-6 minutes or until smooth.

Roll the dough into a ball.

You can knead the dough in a bread machine too.

Put the dough into a bowl, cover it, and let it rise for 60 minutes.

 Sift the flour into a bowl. Add salt and sugar and whisk to combine.

 Put the egg yolks, vanilla, and 30 g milk into a bowl, and whisk to combine.

 Pour 200 g of the milk into the bowl, and whisk to combine.

 Cover and heat in the microwave (600w) for 2 minutes.

 Remove from the microwave and whisk to combine.

Cover and heat in the microwave (600w) for 2 minutes more.

 Remove from the microwave and whisk to combine.

Add the butter and whisk to combine.

 Pass through a sieve into a bowl.

Place a piece of plastic wrap directly over the custard cream, and let it cool completely. Keep in the fridge until ready to use.

Roll the dough with a rolling pin to 28 x 24 cm. 

Cover with plastic and freeze for 15 minutes.

Cut into 4  pieces ( 7 x 24 cm.)

Spread the pastry cream over 1 piece of the dough.

Place another piece of the dough over the pastry cream. Spread the pastry cream over it.

Repeat until you spread the pastry cream over 3 pieces of the dough. Place the last one on top.

Cut into 4  pieces ( 6 x 7 cm.)

Brush Bread loaf pan (20×11×11 cm.) with butter.

Place one side of the pan on a tea towel.

 Put the dough into the pan. Spread the pastry cream between the dough too.

Cover and let it rise for 60 minutes.

Before baking, preheat an oven to 180℃. 

Before baking, brush the top with beaten egg.

Top with waffle sugar.

Bake in 180℃  Preheated oven for 30 minutes. 

After baking, tap the pan on the table.

Let the bread cool completely before serving.

Custard Loaf (Using loaf pan)