Super Soft Custard Bread

This bread definitely lives up to its name - super soft bread that starts of with a simple custard that transforms this bread into a gorgeously soft pillow.

I have a test tomorrow (yep oops) and I'm making this bread. 

But before you question my lack of self control for baking I need to tell you how amazing this bread is. 

It's the most gorgeously soft pillow you have eaten. Yup. As soft as my Passionfruit Chiffon Cake 

Only that this bread and slightly crisp edges and is perfect smeared with some salted butter. Absolutely perfect. I would have this as my pillow every night if I could. 

This bread starts off by making a simple custard- similar to how you make a tangzhong. Whisk together an egg yolk, sugar, bread flour and milk over low heat until it's a smooth, thick paste. Let it cool completely before adding in the rest of the ingredients for your bread- milk, flour, yeast, salt, sugar, then the butter. 

You get a smooth, thick and pliable dough that is really easy to work with. The bread you get is so worth the effort you took to let the dough prove and sit. I promise. 

Super Soft Custard Bread

Recipe adapted from Small Small Baker 

Ingredients (makes 21.7cm x 9.4cm x 7.7cm loaf)

(A) Custard paste (卡士达酱)
1 egg yolk
10g caster sugar
15g bread flour
65g fresh milk

250g bread flour
30g caster sugar
1/2 tsp salt
1 tsp instant yeast
15g milk powder
100g water (I omitted the milk powder and used 100g of milk instead) 

25g unsalted butter


1. Put custard paste ingredients (A) into a pan and whisk it until well-mixed. Cook it at low heat, stirring continuously, until it thickens into paste form. Transfer the paste into a small bowl to cool down, then cover with cling wrap and chill in the refrigerator for 60 minutes.

2. Mix ingredients (A) and (B) together until the dough is smooth.

3. Add in butter and continue to knead the dough until it becomes smooth and elastic and no longer sticks.

4. Place the dough in a lightly greased mixing bowl. Cover with cling wrap and let proof for about 80mins (I took about 60 minutes due to the good warm weather).

5. Lightly knead the dough to punch out the gas. Divide the dough into 3 equal portions. Roll the doughs round, cover with cling wrap and rest the doughs for 15 minutes.

6. Slightly flatten each dough and roll into oval shape of about 18cm x 10cm. Roll it up swiss-roll style. Pinch and seal the ends. Place the three doughs in a greased pullman tin, 1 at each end and 1 in the centre, sealed-side down.

7. Cover with cling wrap and proof for another 60 minutes until the pan is 90% full (I can only get it to 80% full, I think it's due to the different size of tin I'm using). Brush the top with egg mixture (optional).

8. Bake at preheated oven at 180-190 deg C for 30 minutes. Cover the bread with aluminium foil after 20 minutes of baking to prevent the top of the bread from over-browning. Unmold immediately.

Recipe from: 孟老师的100道面包

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