Castard (Custard)
Introducing home-made custard with plenty of custard cream in soft bread!
3 serving
Within 60 minutes
메기맹이
Ingredients
  • Soft flour
    70g
  • Sugar
    70g
  • egg
    2ea
  • egg
    1ea
  • Milk
    1TS
  • Butter
    30g
  • egg
    1ea
  • Milk
    100g
  • Sugar
    25g
  • Soft flour
    10g
  • Vanilla essence
Cooking Steps
STEP 1/10
Beat in 2 eggs and yolk so that it doesn't mumble
Cover warm water with a medium bath and whisk with sugar.
STEP 2/10
When it starts to foam, get off the warm water and lift up the whisk
When you make a ribbon, it doesn't disappear easily and whips it to the point where it leaves a trace.
STEP 3/10
Sift the flour twice and mix quickly to the bottom so that the bubbles do not burst.
There are many cases where the powder sinks on the floor.
If you do it gently, the foam will burst, so quickly pull it up to the bottom and mix it.
STEP 4/10
Add melted butter to milk and mix well. Add a little dough to and mix. Mixing it with melted butter shouldn't make it cold. Heat the milk slightly together or prepare it at room temperature. Mixing dough is to make butter and milk mix well into the dough, so you don't have to keep the bubbles from bursting and mix quickly.
STEP 5/10
Put it in a dough and mix it evenly. Put oil or butter on a muffin pan
Place the dough about two-thirds of the mold and place it in a preheated oven to 160 degrees for 18 to 20 minutes
I'm going to cook it.
Prepare the finished bread by cooling it down.
STEP 6/10
Put egg yolks in a pot, add sugar, and mix well with a whisk.
STEP 7/10
When the egg is melted, add the sifted flour and mix.
STEP 8/10
Add a few drops of vanilla essence and mix little by little with milk. If the dough feels rough, strain it through a sieve.
STEP 9/10
Stir-fry until slightly thick, mixing over low heat.
Transfer to another container, cover it with plastic without any gaps, and cool it down.
If there is a gap, there will be a membrane, so please stick it together.
STEP 10/10
When it is warm, remove the bread from the mold and let it cool (it may not come off easily if it is cooled)
When the custard cream cools down, use a 5mm tip or a tip for putting cream in a shoe
Put it in a piping bag and poke it in the side of the bread and put the cream.
If you put too much in, it can explode, so be careful.
Mixing it with melted butter shouldn't make it cold. Heat the milk slightly together or prepare it at room temperature.
Cooking review
4.33
score
  • 332*****
    score
    I made it as I ordered and it was so good
    2018-05-22 22:22
  • 729*****
    score
    Hmm... It's less sweet than the ones sold on the market, but it's hard to put custard cream inside. If I cut it in half, it's only a little, so I cut it in half and put it in
    2018-05-22 15:17
  • smc*****
    score
    Wow, it's more light and delicious than commercial castard!
    2018-05-22 08:55
Bibimbap Recommended recipe
  • 1
    Yeolmu Bibimbap is the best in the summer
    5.00(9)
  • 2
    Avocado and egg bibimbap
    4.94(50)
  • 3
    How to make tuna lettuce bibimbap. Bringing summer taste with go
    5.00(10)
  • 4
    I strongly recommend the golden recipe for cockle bibimbap! (How
    5.00(9)
Bulgogi Recommended recipe
  • 1
    How to make Jongwon Baek pork bulgogi! The soy sauce is so good
    4.83(47)
  • 2
    You can succeed without failing the golden recipe for beef bulgo
    4.87(30)
  • 3
    Jongwon Baek Pork Belly Pork Belly Bean Sprout Bulgogi
    4.96(467)
  • 4
    Making bulgogi. The charm of sweet and salty
    5.00(47)