Milk Pudding Bread

 

Ingredients:

Tangzhong/Water Roux:

• 1/4 Cup All-Purpose Flour
• 1/4 Cup Water
• 1/4 Cup Milk

Bread Dough:

• 3 Cup (442 g) Bread Flour
• 3/4 Cup (120 g) All-Purpose Flour
• 1/3 Cup + 1 Tbsp (90 g) Sugar
• 1/2 Tbsp (10 g) Salt
• 2 Tsp + 2 tsp (20 g) Dry Milk
• 1 1/3 Cup (300 ml) Water (Cold Water is preferred)
• 3 tsp Active Dry Yeast
• 1 Large Egg
• 1/3 Cube (60 g) Sweet Buttercream or Unsalted Butter

Custard Fillings:

• 2 1/2 Cup Milk
• 1/3 Cup Sugar
• 1 Cup Heavy Whipping Cream
• 2 Tbsp Condensed Milk
• 1 tsp Vanilla
• 4 Egg Yolks
• 1 Egg
• 1/3 Cup Sugar
• 1/4 Cup Cornstarch

Swirls:

• 5 Tbsp Flour
• Right amount of Water (7-8 Tbsp)

Honey Syrup:

• 1 Tbsp Honey
• 1 tsp Water

Preparation:

Set aside 1/3 cube (60g) of butter/sweet cream at room temperature a couple of hours before to get it soften.

Tangzhong/Water Roux:

1. In a saucepan on medium low heat, add flour, water and milk. 

2.  Cook them until flour is well dissolved in the liquid and form the paste by stirring constantly.  Adjust the heat to the low as needed during the cooking process to avoid the paste from burning 

3. Let cool for a few minutes.

4. Cover it with the plastic wrap until it is ready to be used

Dough:

1. Add all ingredients for bread dough and Tanzhong to the mixing bowl

2. Mix them until all of them are well combined.  Start with the silicone spatula and start using the hands to combine them altogether

3. Transfer the dough to the silicone mat or the counter top and knead for about 2 minutes

4. Transfer the dough back to the mixing bowl, cover it and let it rest for another 20-25 minutes.

5.  Transfer the dough to the rolling surface and knead it for about 10 minutes

6.   Put it back in the mixing bowl and let it sit in a warm place until the dough size is doubled (when you insert your finger to the dough, it does not bounce back then it is ready)

Alternatively, you can use Kitchen Aid Stand Mixer for kneading the dough.  Put all ingredients in the mixing bowl of Kitchen Aid.  Mix it at low speed (Speed#2) for about 2 minutes.  Add the soften butter at the room temperature and mix for another 8-10 minutes at the low speed.  

Then, cover the mixing bowl with the plastic wrap and let the dough proof at a warm place until its size is doubled.

Fillings:

The fillings can be prepared anytime and it can be refrigerated before its use.

1. Separate egg yolks from the egg whites and set aside.

2. In a mixing bowl, add egg yolks, one egg ,1/3 cup of sugar, and 1/4 cup of cornstarch and whisk them altogether

3. On a medium low heat, add the milk and sugar to the sauce pan.  Cook it until the sugar has completely dissolved into the milk.  Put out the fire.

3. Pour the heavy whipping cream, condensed milk, and vanilla extract into the sauce pan.  Mix them.

4.  Add the mixture from the sauce pan to the mixing bowl that was prepared at step#2 and whisk them well.  

5. Transfer the mixture back to the sauce pan and cook it on the medium low heat until the thick consistency has reached.  Stir it constantly to get the smooth consistency and to avoid any lump.

6.  Cover it with the plastic wrap and refrigerate it for later use.

Putting Everything Together:

1.  Once the dough is doubled its size, transfer it to the silicone mat/the counter top and knead to deflate the air.

2. Cut it into 15 equal pieces.  Use the scale to get the accuracy as needed. Each dough piece should weigh about 75g

3.  Form each of those 15 equal small dough pieces into round shapes.

4. Cover them with the plastic wrap and let it proof for another 20 minutes

5. Divide the refrigerated custard fillings into 15 equal pieces.

6.  Using the rolling pin, flatten each piece of the dough, scoop the custard fillings and put it in the center of the flatten dough.  The middle of the dough should be slightly thicker than its perimeter.  Wrap and seal it like a ball.  Sprinkle the flour and let it rest.

7. Repeat step#6 for the remaining dough pieces.  Once done, cover them with the plastic wrap and let them proof until they are doubled in size.

8.  Crack an egg and whisk it for the egg wash. 

9.  Line the baking tray with the parchment paper

10.  Preheat the oven to 375F degree

11. Brush the surface of each bun with the egg wash

12. Mix 5 Tbsp of flour and the right amount of water (About 7-8 Tbsp) in a small mixing bowl.  The consistency should be somewhat runny.

13. Pipe the flour mixture and make a swirl  on each bun

14. Bake them at 375F degree for 15-20 minutes.

15.  Transfer to the cooling rack.  Mix 1 Tbsp of honey with 1 tsp of water in a small bowl.  Brush each bun with the honey syrup.

16. Let cool and serve.  Enjoy!