Cooking time: 12-15 min
Waiting time: 60-80 min
- Bread dough
-Bread flour: 100 gr
-All purpose flour: 40 gr
-Water: 65 ml – at room temperature
-Beaten egg: 1 – divided into 2 parts: 20 and 35 gr
-Cooking oil: 15 gr
-Sugar: 15 gr
-Milk powder: 5 gr
-Instant yeast: 2-3 gr
-Salt: a pinch
- Cheese custard filling
-Egg yolk: 1
-Milk: 110 ml
-Unsalted butter: 5-10 gr
-Granulated sugar: 10 gr
-Corn starch: 10 gr
-La vache qui rit cheese: 45 gr or you can replace with 45 gr cream cheese
-Mixer or Egg beater with dough hook
1. Cheese custard filling
- Beat egg yolk with 10 gr of sugar until fluffy
- Add 10 gr cornstarch into egg yolk mixture and whisk until they’re combined completely
- Boil 110 ml milk with 5 gr butter at low heat. When tiny bubbles appear on edge, turn off the heat
- Pour 2-3 tablespoon of warm milk into egg yolk mixture and mix well, then pour it back into saucepan.
- Add 3 cubes of la vache qui rit (or 45 gr cream cheese) with 2 gr salt into milk saucepan and place on stove.
- Turn on the stove at low/ medium heat. Cook and stir continuously until the cheese completely dissolved.
- When the milk start to boil, turn the stove at low heat and stir quickly to prevent the edge from overcooked.
- When cheese custard thickens, turn off the heat and keep stirring until you have a glossy white cheese custard
- You can strain custard to get rid of any lumps and transder it to a container (bowl or jar).
- Wrap up with plastic wrap and let it cool before using. The cheese custard will be thicker when it’s completely cool down
2. Bread dough
- Add 20 gr of beaten egg, water and cooking oil into a clean bowl. Stir well until all the ingredients combined
- In another bowl, mix bread flour, all purpose flour, milk powder and salt.
- Then, add 3 gr of instant dry yeast into flour bowl and mix well
Please note that you should add the yeast into mixing bowl last and separated from salt/ sugar to make sure that it can be activated normally
- Pour wet mixture into flour bowl and mix until we have a rough bread dough.
- Knead the dough with mixer or by hands in 15-20 minutes
- Shape kneaded dough into a ball and place in another bowl that brushed a thin layer of oil or butter (to prevent the dough from sticking)
- Let the dough rises in 45-60 minutes at 27-32 Celsius degree to double its size
3. Shaping and Baking
- When the dough ball reaches required volume, press it several times to remove gases
- Cut the dough into 5 equal parts and flatten them
- Place a small amount of cheese custard (around 10 gr) on flattened dough, fold it up and seal the edge to prevent its filling from leaking
You can do the shape as video or you can create any shape as your favorite (round bun or croissant shape,…)
- Repeat the same process with other dough
- Place the shaped dough on baking tray that lined parchment paper and prove again in 30-45 minutes 27-35 Celsius degree or at room temperature
- When the doughs rise 75%, preheat the oven at 200-210 Celsius degree in 10 minutes
- Brush a layer of beaten egg on each loaf before baking
- Place the baking tray in oven and bake at 200-210 minutes in 12-15 minutes
Please note that because the breads are baked at high temperature in a short time so to prevent theirs surfaces from turning too brown, after 7-10 minutes of baking, you can cover them by aluminum foil paper
- Remove baked bread from oven and let it cool on rack. You can restore the breads in closed bag up to 2 days
- Cheese custard sauce should be thicker a bit, so it’ll be easier to place on bread dough and shaping
- The custard filling should be seal tightly to prevent it from leaking in the oven
- Because bread is baked at high temperature in short time so you should pay more attention to prevent it from over baked or burning