Cornet bread with milk buttercream

 I love to make bread or you can say that I love to knead bread dough, haha.

This time, I make Cornet bread with only 150 g of flour. I rarely use a stand mixer. Small amounts of bread don't need much effort (just repeat stretch the dough and roll it back, that's all). Anyway, if you don't want to hand-knead using a bread machine to knead the dough is OK for this recipe. 

The idea came from my sister after I made cream horns with puff pastry, she asked me if I could reduce the fat by using bread instead of puff pastry and make the buttercream less rich. So we can eat it more without fear.

Well, Cornet bread with buttercream is not a new idea, but this time I think the buttercream is the point!

Because I want to make the buttercream less sweet and rich, I use milk instead of egg. I boil milk with cornstarch to make it thicken, with this method, it's easy to control the amount of the sugar too.

The finished buttercream is soft, smooth, and not too rich, so you can fill a lot of it into the bread and eat it with a load of happiness ^^.

Cornet bread with milk buttercream

Make 6 pieces

Bread dough

150 g ................... Bread flour

20 g ..................... Granulated sugar

2 g ....................... Instant yeast

6 g ....................... Milk powder

2.7 g .................... Salt

75 g ..................... Water

20 g ..................... Egg
15 g ..................... Unsalted butter

.............................. Beaten egg for brushing the bread

Milk buttercream

30 g ..................... Granulated sugar

6 g ....................... Cornstarch

1/8 tsp ................. Salt

140 g ................... Milk

1/2 tsp ................. Vanilla Extract

115 g .................... Unsalted butter

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.

Put the sugar, cornstarch, and salt into a pan and whisk to combine. 

Pour the milk into the pan and whisk to combine.

Place over low heat. Once boiling, remove from heat.

Pass through a sieve into a bowl. 

Cover with plastic wrap, and press it to stick to the milk base. Let it cool completely.

When the dough is ready.

Divide into 6 equal pieces.

Roll into a ball. cover, and rest the dough for 15 minutes.

Roll into a log.

Roll out the dough to about 15 cm. Rest the dough.

Roll out the dough to about 25 cm. Rest the dough.

Finally, Roll out the dough to about 40 cm.

Start wrapping the dough around the larger part of the cornet mold, overlapping the dough slightly when starting the wrapping.

Place the shaped dough on a lined baking sheet.

Cover and let it rise for 40 minutes.

Before baking, preheat an oven to 200℃. 

Before baking, brush the dough with the beaten egg.

Bake for 10-11 minutes.

Let it cool slightly, then remove the bread from the cornet mold. 

Let the bread cool completely on a wire rack.

Make the milk buttercream:

Beat the milk base and vanilla extract with a hand mixer.

Gradually add the butter and beat to combine.

Use a spatula to mix the butter (this will remove some air from the buttercream).

When the bread is ready, fill the bread with the buttercream

Ready to enjoy!

Cornet bread with milk buttercream