You may also like
Categories:
egg yolk sugar bread flour milk vanilla bread flour caster sugar salt active dry yeast milk powder water unsalted butter
Viewed: 71 - Published at: 8 years agoIngredients
- 1 egg yolk
- 1 tablespoon sugar
- 2 tablespoons bread flour / high protein flour
- 4 3/8 tablespoons milk fresh
- 1/2 teaspoon vanilla extract / 1/4 tsp vanilla essence
- 1 7/8 cups bread flour / high protein flour
- 2 1/2 tablespoons caster sugar
- 1/2 teaspoon salt
- 1 teaspoon active dry yeast quick
- 2 1/2 tablespoons milk powder
- 6 3/4 tablespoons water
- 1 3/4 tablespoons unsalted butter
Method
- Put all custard ingredients (except vanilla) into a pot and whisk until smooth.
- Cook mixture at medium heat, stirring continuously, until it thickens into a paste. Remove from heat.
- Transfer custard into a small bowl, cover with cling wrap and refrigerate for 1 hour.
- Mix dough ingredients with the cooled custard until well combined.
- Knead dough until it becomes smooth and elastic and no longer sticky.
- Place dough in a lightly oiled mixing bowl. Cover bowl with cling wrap or a tea towel and leave for an hour, or until double in size.
- Punch out the dough and knead a little to get rid of air bubbles.
- Divide dough into 3 portions and shape them into neat little balls.
- Place them side by side in the oiled loaf tin. Cover with wrap or a tea towel and allow to rise for another hour.
