Change up breakfast for the whole family with soft, sweet, creamy, and delicious custard-filled bread. The bread dish has a simple preparation method and doesn’t require an oven, so anyone can make it. Let’s join TasteVN in the kitchen right away!
1. Custard-filled bread
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Preparation
1 hour 30 minutes
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Cooking
6 hours 30 minutes
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Difficulty
Medium
Ingredients for Custard-filled bread For 8 pieces
All-purpose flour 300 gr (flour type 11) Cornstarch 20 gr Unsalted butter 40 gr Instant yeast 4 gr Egg yolks 4 pieces Unsweetened fresh milk 350 ml Sugar 75 gr Vanilla extract 1/2 teaspoon (optional)
How to make Custard-filled Bread
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Cook the butter and milk mixture
Place a pot on the stove, add 250ml of unsweetened fresh milk and 20gr of unsalted butter, then stir continuously over low heat until the butter melts.
Tip: Only heat the mixture to a warm temperature just enough for the butter to melt. Do not let it boil, as boiling milk can easily alter its properties and lose nutrients.
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Whisk the egg and sugar mixture
In a bowl, add 4 egg yolks and 50gr of sugar, then use a whisk to mix well.
Next, add 20gr of cornstarch and continue to whisk until the mixture is well combined.
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Cooking the egg milk filling mixture
Slowly pour the butter and milk mixture into the egg and sugar bowl, stirring continuously to combine.
Then, strain the mixture into a pan through a sieve until smooth. Next, add 1/2 teaspoon of vanilla extract, stirring over low heat until the mixture thickens.
Finally, pour the egg milk filling into a bowl and let it cool.
Tip:
- It is advisable to pour the butter and milk mixture slowly into the egg and sugar bowl; if added all at once, the hot milk may cook the eggs and cause curdling.
- Vanilla extract helps enhance the aroma of the filling and brings out the scent of the egg milk.
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Mixing and kneading the dough
Place 300g of flour, 4g of instant yeast, 25g of sugar, and 100ml of unsweetened fresh milk into a bowl and mix well.
Tip:
- If you buy yeast labeled “instant,” you can use it directly for mixing the dough.
- If the dry yeast does not have the word “instant,” you must activate it before use. Mix the yeast with warm water or milk at 32 – 38 degrees Celsius (not exceeding 40 degrees Celsius) and let it sit for 5 – 10 minutes until the yeast expands and forms a texture similar to crab bricks. The water temperature should not be hotter because it will kill the yeast or weaken its activity.
Use your hands to knead the dough for about 4 minutes to form a mass, then place the dough on the table. To ensure the bread is moist and soft when finished, spread 20g of unsalted butter evenly over the surface of the dough, then proceed to knead using the Folding and Stretching technique.
Dough kneading technique: Folding and Stretching
- First, fold the dough, then use the back of your hand to press and stretch the dough away from you. Note that you should press and stretch the dough away, not downward.
- Next, rotate the dough 90 degrees and repeat the two steps above for 7 – 10 minutes until the dough forms a smooth, elastic mass that doesn’t stick to your hands.
How to recognize if the dough is ready
- The dough is smooth and elastic, and when pressed, it has good resilience.
- The dough does not stick to your hands: When pressed, it feels slightly sticky, but when you lift your finger, the dough does not stick.
- You can stretch the dough into a thin sheet without tearing.
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Divide and roll the dough
Divide the dough into 8 equal parts, then shape them into balls, cover them tightly, and let them rest for 20 – 30 minutes.
After 30 minutes, use a rolling pin to flatten each piece of dough.
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Making custard-filled bread
Put about 3 – 4 teaspoons of custard filling in the center of the dough piece, then fold the dough in half and pinch the two edges of the bread together tightly.
After shaping, cover the bread with a cloth or plastic wrap and let it rest for 40 – 50 minutes.
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Baking bread in a non-stick pan
Heat a non-stick pan on low heat. When the pan is hot, place the bread in, cover tightly, and bake for 5 minutes.
After 5 minutes, flip the bread until both sides are golden brown to finish.
Note: This step is very important; you must monitor the heat and the bread to avoid burning the crust.
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Final product
The custard-filled bread has a light aroma, a chewy and soft crust, with a nutty flavor that blends perfectly with the sweet, creamy custard filling that melts in your mouth, ensuring that you will love it at first taste!
2. Chocolate custard stuffed bread
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Preparation
1 hour 15 minutes
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Cooking
1 hour 25 minutes
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Difficulty
Medium
Ingredients for Chocolate custard stuffed bread For 4 people
All-purpose flour 200 gr Egg yolks 4 eggs Sweetened milk 350 ml Corn flour 20 gr Yeast 3 gr Chocolate chips 30 gr (or cocoa) Vanilla 1 tube Butter 40 gr Sugar 75 gr
Ingredient image
How to Make Chocolate Milk Egg Bread
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Making the Filling
First, pour 250ml of fresh milk into a pan and place it on the stove to cook over medium heat with 20gr of butter for about 10 minutes until the butter is completely melted, turn off the heat and let it cool.
Then, use a separate bowl for 3 egg yolks, add 75gr of sugar, and whisk the sugar and eggs together. Next, add 20gr of cornstarch, and mix thoroughly until the eggs, sugar, and cornstarch are well combined and smooth, then add the cooked milk and butter mixture and mix well.
Continue using a sieve to filter out any residue from the mixture above into the pan and then add 1 tube of vanilla. After that, place the pan on the stove, turn on low heat, and stir gently for 10 minutes until the mixture is smooth and slightly thickened. Turn off the stove and let the butter and milk mixture cool on one side.
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Making the dough
Add 200g of all-purpose flour into a bowl, then add 3g of dry yeast and mix well together. Next, add 1 egg yolk and continue to mix evenly for about 7 – 10 minutes.
Heat 100ml of fresh milk and add 30g of chocolate chips, cooking over medium heat for 5 – 7 minutes until the chocolate chips are completely melted.
Pour the warm chocolate milk into the flour mixture above to knead the dough, gradually adding the chocolate milk so that the dough does not become too sticky.
Knead the dough finely for about 10 minutes once more, then add the remaining 20g of unsalted butter and continue kneading until the dough is fine and elastic, without lumps.
When the dough has formed a cohesive mass, divide it into 8 – 10 equal pieces. Then, roll each piece into a ball and cover with food wrap to let the dough rest for 5 minutes.
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Stuff the filling into the dough
Take each piece of dough that has been rolled out and flatten it thinly, then add 1 spoon of the filling prepared earlier, folding the dough edges to ensure the filling doesn’t spill out. Continue doing this until all the dough is used up.
After stuffing all the filling into the dough, let the dough rest for another 5 minutes.
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Fry the dough
Place a pan on the stove and turn the heat to low. Then, add 2 or 3 pieces of the dough that has rested earlier into the pan (depending on the size of the pan, add more or fewer pieces), then cover the pan. After about 2 minutes, open the lid to check if the dough is golden, then flip it over to the other side.
Continue frying until all the dough is cooked. Since the dough is chocolate, the fried dough will have a quite dark brown color!
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Final Product
So we have completed the chocolate milk butter bread with a very eye-catching brown crust, which has a very distinctive aroma.
Tasting it, you will feel the crust crispy, while the filling inside is soft, rich, and has the distinctive delicious flavor of milk butter.
How to Choose Fresh and Delicious Eggs
- Eggshell: Fresh eggs will have a thin white powdery layer on the outside, and feel rough or heavy to the touch. If the eggshell is smooth, shiny, or has cracks, it means the eggs have been stored for a long time and are not good.
- Translucent Test: You can check eggs by using a lamp or rolling a piece of newspaper and shining it in the sunlight. If you see the air cell of the egg is still small, the yolk is round, does not move, and the white is transparent with an orange-red or pale pink color, then the egg is fresh. In the case of old eggs, they will have a red color with many veins surrounding them and a large air cell space.
- Shake Gently: Hold the egg up to your ear and shake it gently; if you hear a sound, it is an old egg that has been stored for a long time. If you don’t hear anything but feel strong movement when shaking, it is a spoiled egg, or the hen is still incubating…
What is instant yeast?
- It is a type of dry yeast, fine-grained, brown in color, that can be used directly with flour without prior activation.
- Instant yeast produces more gas than dry yeast and is commonly used in the bread-making process.
- You can buy instant yeast at specialized baking ingredient stores or on reputable e-commerce sites. When purchasing, pay attention to the expiration date and ensure the packaging is intact.
See more:
So, the 2 ways to make milk chocolate egg bread are also done, quite simple, right? What are you waiting for? Hurry up and show off your skills to treat your family right away. TasteVN wishes you success!
