| Ingredient | Method |
| Dough: 530g japanese bread flour 120g caster sugar 4 B egg yolks, appv 70g 1/2 tsp salt 6g instant yeast ±280g water divided use 35g butter Filling for custard egg roll: custard filling sugar glaze: 2tsp sugar+30g hot water | FOR STAND MIXER WITH DOUGH HOOK: 1. Place all the ingredients and 230g water in a bowl. Mix until a dough forms then pour remaining water bit by bit and continue knead for about 15-25 minutes until elastic. 2. Cover with plastic wrap, set aside about 2 hours for ferment. 3. Once dough has risen, place each on a floured surface and knead lightly. Rest for 15 minutes. for custard egg roll: 4. Divide dough into 12-15 small equal portion (apprv 70g). Flatten the dough gently into a round disc and roll out into a longish oval shape (about 15cm in length). Use a knife or dough scraper to make a few slits at center (do not cut through the edges). Spread some water onto the slit part (to allow the dough stick together without pinch it). Quickly roll up swiss-roll style. Arrange in a greased square baking tray and let dough prove for second time (about 1-2 hrs). for egg loaf: 4. Divide the dough into 3-5 portions, flatten each portions and roll up like a swiss roll, arrange in a greased square baking cake tray (appr 9x25cm) and let dough prove for second time (about 1-2 hrs). 5. Bake @ 180C for 20-23min (custard egg roll) or 35-45min (egg loaf). Remove from oven and quickly brush with sugar glaze on top. Cool completely. |
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