Milk-flavored Cream Bread

Name: Milk-flavored Cream Bread
Yield: 8 servings
Cuisine: American
Ingredients: 220 grams Bread (strong) flour; 30 grams Flour; 1 dessert spoonful Dry yeast; 1 tsp Salt; 30 grams Sugar; 1 tbsp Skim milk; 30 grams Melted butter; 1 Beaten egg; 170 ml total when combined with the egg Milk; 1 tbsp White flour; 1 tbsp Corn starch; 40 grams Sugar; 200 ml Milk; 2 Egg yolk; 1 dash Vanilla extract

cookpad.japan @cookpad_jp

I used my family's favorite milk bread recipe and folded in some custard cream to bake. These handmade cream breads tastes mild and delicious.
Also check out my "Fluffy Bread with Honey and Apples": [].

Brushing on some egg mixture at the end makes it really glossy when baked. Add a small amount of rum into the custard cream to improve its flavor. The cream gets hard when cooled down, so divide it into eights to make things easier. Keep your eyes on them and cover with aluminum foil before they burn. Recipe by Nanohana uchan

cookpad.japan @cookpad_jp

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Ingredients

8 servings

Milk bread
220 gramsBread (strong) flour
30 gramsFlour
1dessert spoonful Dry yeast
1 tspSalt
30 gramsSugar
1 tbspSkim milk
30 gramsMelted butter
1Beaten egg
170 mltotal when combined with the egg Milk
Custard Cream:
1 tbspWhite flour
1 tbspCorn starch
40 gramsSugar
200 mlMilk
2Egg yolk
1 dashVanilla extract

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Steps

1

To make the milk bread, use a bread maker until it's finished rising. Bring butter, eggs, and milk to body temperature. Leave some egg mixture for glossing.
2

Put flour, corn starch, and sugar into a bowl and whisk until all the lumps are gone. Add milk and egg yolks in small batches.
3

Add vanilla extract and mix well. Transfer into a pot. Stir with a wooden spatula and heat until creamy. When done, set aside to cool down.
4

After the dough has proved, spread it out thinly to deflate. Divide into eights and fold in the custard cream.
5

Line a plate with some parchment paper and align the bread with the closed ends facing down. Brush on the remaining egg mixture for glossing.
6

Place into 40℃ oven for 20 minutes worth of second rising. Then bake in a 170℃ oven. Keep your eye on them. Cover them with aluminum foil to bake for another 20 minutes to finish.
7

The milk bread is so moist, and tastes fantastic with the custard cream.