2 ways to make delicious, simple cade bread in a non-stick pan at home

Mix the dough

Put 300gr of flour No. 13 (can be replaced with all-purpose flour) into a fine sieve over a large bowl.

Add 1 teaspoon of salt, 60gr of granulated sugar, 1 chicken egg, 5gr of sweet yeast, and 150ml of unsweetened fresh milk into the flour bowl. Mix the dough until all ingredients are evenly combined and the milk is absorbed.

Knead and proof the dough

Sprinkle a little flour on a flat surface, add the mixed flour that has absorbed all the milk, and use your hands to knead the ingredients in the dough until well combined. Then, spread the dough into a large sheet, place 50g of unsalted butter in the center, fold the dough over to cover the butter, and continue to knead vigorously until the butter is evenly incorporated into the dough.

Knead the dough until it no longer sticks to your hands, forms a smooth, elastic ball, and when you stretch the dough into a thin sheet, it should have a chewy texture without tearing. Shape the dough into a ball, place it in a bowl, cover it with plastic wrap, poke a few holes in the wrap for ventilation, and let the dough proof for 1 hour until it doubles in size.

Making custard

For the first duck egg, you peel a small hole just enough at the top of the duck egg to pour the egg into a bowl, keeping the shell to use as a measuring tool for the ingredients. Crack the other 2 duck eggs into the same bowl, use the shell you kept to measure 3 full shells of water into the egg bowl, add 50gr of granulated sugar and mix well until the sugar dissolves completely.

You place a pot on the stove over medium heat, add a little water and put the bowl of egg mixture in to steam, while continuously stirring the mixture until it thickens. Cover the pot, reduce the heat to the lowest setting and steam the mixture for 5 – 7 minutes.

After steaming, you open the lid, use a spoon to check if the mixture has thickened is good, turn off the heat and remove the mixture to cool.

Shaping the dough

The dough, after being allowed to rise, should no longer be sticky when you press your finger into it; it should have a chewy and elastic texture. Place the dough on a clean surface and knead it with your hands until it is smooth and soft.

Divide the dough into 8 – 10 equal parts depending on the number and size of the buns you want. Knead each piece of dough until it becomes more pliable and then roll it into a round shape for the tray. Cover it tightly with plastic wrap and let the dough rest for an additional 30 minutes.

After 30 minutes, take the dough out and place it on a surface dusted with a little flour, rolling it out into a thin sheet. Put a moderate amount of filling in the center and then fold the dough in half like a dumpling. Use your finger to gently press the edges of the dough to seal it together. Then, place the buns in the tray and cover them with plastic wrap to let them rest while preventing them from drying out.

Baking the cake

You place a non-stick pan on the stove over medium heat, wait for the pan to heat up, then add the cake batter, cover it, and bake the cake for 3 – 5 minutes.

After 3 – 5 minutes, you open the lid to check if the cake batter is cooked; if it is done, you flip the cake to cook the other side evenly for another 3 – 5 minutes.

When you see the batter is cooked through, giving off the fragrant smell of baked cake, no longer has the raw flour smell, and is evenly golden on both sides, you can take the cake out. The delicious cade bread is now ready to enjoy.

Final Product

The baked cade bread emits a fragrant aroma throughout the kitchen. The crust is baked to a golden crisp, with an attractive brown color. The bread is baked without oil or butter in a non-stick pan, resulting in a dry, fluffy dough that is not greasy at all. The dough is soft, airy, chewy, and sweet, paired with a rich, smooth, sweet filling that is very appealing.

This is a pastry that is simple to make but still incredibly delicious, perfect for weekends spent with family or as a tasty breakfast or snack. It can also be a sweet, lovely gift for friends and loved ones on special occasions!

Mix and Knead the Dough

Put 200g of flour, 4g of instant yeast, 30g of sugar, 1/3 teaspoon of salt, 1 chicken egg, and 100ml of unsweetened fresh milk into a bowl, then mix well until the ingredients are combined.

Next, place the dough on the table and knead using the Folding and Stretching technique.

First, fold the dough, then use the palm of your hand to press and stretch the dough away. Note that you should press and stretch the dough away, not press down. Next, rotate the dough 90 degrees and repeat the two steps above for 15 minutes.

When the dough is smooth, add 20g of unsalted butter to soften it, then continue kneading until the dough forms a ball and no longer sticks to your hands.

Finally, place the dough in a bowl, cover it tightly with plastic wrap, and let it rise at room temperature for 45 – 60 minutes until it doubles in size.

Making Cade Cream

Place a pot on the stove, add 250ml of unsweetened fresh milk and 20gr of unsalted butter, then heat over low heat until the milk is warm (do not boil), and the butter melts.

Add 3 egg yolks and 50gr of sugar to a bowl and stir well, then add 20gr of cornstarch and 1/2 teaspoon of vanilla extract. Mix the mixture until completely combined.

Next, slowly pour the milk and butter mixture into the egg bowl, stir once more, and strain through a strainer into the pot.

Finally, place this egg and milk pot on the stove, continuously stir over low heat until it thickens, then turn off the heat.

Shaping the cake

Knead the risen dough briefly to push out all the air bubbles, then divide the dough into 8 equal parts and roll them into balls. Set aside a small amount of excess dough to make the bear ears.

Next, flatten each piece of dough, place the cream filling in the center, fold the dough in half, and pinch the edges tightly to prevent the filling from leaking out.

Finally, divide the excess dough into small pieces, roll them into balls, and attach them tightly to the sides of the cake to create the bear ears.

Baking the cake

Place a non-stick pan on the stove, arrange the cakes inside, cover tightly with a lid, and bake over low heat for 10 – 15 minutes. After that, flip the cakes over and bake for another 5 minutes.

Once baked, place the cakes on a plate, use melted chocolate to draw the eyes and nose of the bear, and you’re done.

Final Product

Egg bread with a cute shape, soft and chewy, fragrant aroma, and an appealing nutty sweetness. Inside is a smooth, creamy cadé filling that melts in your mouth, absolutely delicious.