Custard Bread Roll ｜ 卡斯達麵包卷 【ASMR】

Описание: How to make Custard Bread Roll | 卡斯達麵包卷作法

Click below for more information on the ingredients and steps!👇
下面有完整的食譜和步驟哦！👇

Ingredients:

Pastry Cream:
Egg 2 ea
Sugar 30 g
Milk 20 g
Corn Starch 15 g

Milk 280 g
Sugar 35 g
Salt 0.5 g

Unsalted Butter 25 g

Bread Roll:
Bread Flour 350 g
Milk Powder 10 g
Yeast 3 g
Sugar 35 g
Salt 5 g

Egg 2 ea
Water 115 g
Molasses 2 g

Unsalted Butter 40 g


Steps:

Pastry Cream:
1. Combine egg and 30 g of sugar. Mix
2. In another small bowl, combine 20 g milk and corn starch. Mix. Pour it into the egg mixture. Mix
3. In a pot, combine 280 g milk, 35 g sugar, and salt. On medium heat, bring to a simmer
4. Pour the hot milk into the egg mixture while stirring. And then pour it back into the pot
5. On medium-low heat. Whisking constantly, bring to a boil. Let it boil for 1 min and remove from heat
6. Add in butter. Mix
7. Strain through a mesh strainer into a Saran Wrap. Wrap and let it cool to room temperature and refrigerate for 4 hours
8. Before using, soften it with a spatular

Bread Roll:
1. Combine bread flour, milk powder, sugar, and yeast
2. Dissolve molasses in water and add into the dry ingredients along with eggs. Mix
3. When the liquids are all absorbed by the flour, sprinkle in salt
4. Knead the dough for 10 mins. Flat-it out and knead 1/2 of the butter into the dough. Once the butter are all absorbed into the dough, knead the rest of the butter into the dough
5. Knead the dough to when a thin layer of dough can be stretched without breaking
6. Cover and let it rest for 1 hour
7. Dust some flour on the working surface, gently press the dough down, and roll it into a long rectangle
8. Spread an even layer of pastry cream onto the dough
9. Roll the dough into a long log. Evenly cut out 9 pieces
10. Place the custard roll into a lightly oiled baking pan evenly spread out
11. Cover with Saran Wrap and final rest for 45-60 mins
12. Brush with egg wash and bake at 350°F for 14 mins. Brush on another layer of egg wash. And bake for 8-10 more mins
13. Let it cool and remove it from the baking pan

⚠️The consistency of the dough will vary depending on the weather or climate. If the dough is very wet and sticky, add 5-10 grams of flour, until the dough can be easily handled. If the dough is a bit dry after the butter has been mixed in, add 1-2 teaspoons of water at a time.

材料：

卡士達：
全蛋 2 顆
白砂糖 30 克
牛奶 20 克
玉米澱粉 15 克

牛奶 280 克
白砂糖 35 克
鹽 0.5 克

無鹽奶油 25 克

麵包卷:
高筋麵粉 350 克
奶粉 10 克
酵母 3 克
白砂糖 35 克
鹽 5 克

全蛋 2 顆
清水 115 克
麥芽糖 2 克

無鹽奶油 40 克


步驟：

卡士達醬：
1. 將蛋和30克的白砂糖混合。攪勻
2. 在另一個碗裡將玉米澱粉和20克的牛奶混合後倒入蛋液裡。攪勻
3. 在一個鍋裡倒入280克的牛奶，35克的白砂糖和鹽。攪勻。在中火煮到沸騰
4. 邊攪拌蛋液邊倒入煮開的牛奶。到回鍋裡
5. 中小火，邊攪拌煮到滾後繼續煮一分鐘。關火
6. 把卡斯達過篩到保鮮膜上。包起來，冷卻到室溫後放入冰箱冷藏4小時
7. 用之前，攪拌一下

麵包卷：
1. 將麵粉，奶粉，砂糖和酵母混合。 加入蛋，清水和麥芽糖。攪勻後加入鹽
2. 大約揉十分鐘後先加入一半的奶油。繼續揉，揉到麵團將奶油全部吸收後。加入剩下的奶油。揉到可以將麵團撐出一層不破的薄膜
3. 蓋上保鮮膜醒一個小時
4. 在桌面上撒上一些麵粉。輕輕把麵團壓平後桿成長方形
5. 在上面均勻的塗上一層卡斯達醬。捲起來。切成九等份
6. 平均擺入塗了油的烤盤裡。蓋上保鮮膜醒45-60分鐘
7. 塗上蛋液，放入175°C的烤箱裡烤14分鐘。在塗上一層蛋液，繼續烤8-10分鐘
8. 放涼後從烤模裡拿出來

⚠️天氣和氣候會帶來不同的麵團。有時會比較濕或比較乾。如果揉的時候感覺麵團有些太黏手或揉不起來，這時候可以加5-10克的麵粉，直到麵團有點稍微黏黏的但不太沾手就可以了。如果麵團有些乾燥的話，加入1-2小勺的清水。

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謝謝觀看！！
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Now you can enjoy bread without choking on dry pieces of bread!! :)
有了這個款麵包就不用擔心被麵包噎到了～ :)