CommunityVC

Custard Chinois

First of all I want to thank Rosa for the opportunity she gives me to belong to this Community. I never thought that I would be so excited considering that one of the reasons I bought a house was precisely not having neighbors ... Of course, in this Community The neighborhood is a luxury and I don't even want to tell you the smell of delicious delicacies every time I put my nose through the patio of lights ...

Jokes aside, I'm going to work that I have a tendency to roll up.

I am the last to release myself in this space, so I have decided to be the first to dare with a candy. The recipe I present below was taken a few years ago from the blog of Carmelilla, although in my case I adapted the recipe to thermomix and made some slight changes in the ingredients and quantities. However, if someone wants to consult it this is the link.

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Personally, it is one of the sweets that I like to make more for its flavor, texture and presentation. My husband calls it "The bollazo”And it’s spectacularly good. You just have to have a little patience in its elaboration because it needs lifting times. Still, it's worth the wait.

Ingredients:
For the custard
3 eggs
500gr of milk
100gr of sugar
50gr cornstarch
1 teaspoon vanilla sugar

For the mass:
50gr of milk
50gr of butter or margarine
50gr of sugar
1-2 teaspoons vanilla sugar or vanilla essence
1 egg
1 natural or lemon yogurt
25gr fresh yeast (1 cube)
1 tablespoon honey
400gr of force flour
1 beaten egg to paint
Apricot jam and water (to brighten)

preparation:
1.- First we will make the custard, to let it cool while preparing the dough of the bun. In this case you can make the custard that you like the most since there are lots of recipes. I have used the one in the basic book. Add all the ingredients to the glass and program 7 min. 90th speed 4. Once ready, pour the cream into a container and cover it with transparent film, causing it to come in contact with the cream so that no crust forms.

Mass:
2.- Put the milk, butter or margarine, sugar and teaspoons of vanilla essence and mixture in the glass 2 minutes 37º speed 2.
3.- In a separate glass mix the spoonful of honey with the bucket of yeast until completely dissolved and add it to the thermomix glass together with the egg and yogurt and mix everything 5 sec speed 4.
4.- Add the flour and mix 15 seconds speed 6. Next program 3 minutes closed cup, spike speed. It is very important that the dough does not stick, so if you see it necessary add a little more flour and program a few more seconds until you get a “manageable” dough.
5.- Now it's time to wait until that the mass double its volume. The weather will depend on many factors, from the temperature of your kitchen or the time of the year, but calculate around 1 hour. However, in my case the mass appeared from the thermomix vowel. 6.- Dump the dough on a floured surface and knead with your hands to take your breath away. Then roll it out with a roller until forming a rectangle of 40 × 30 cm. approximately.
7.- Spread the custard (already warm or cold) over the dough and roll it as if it were a gypsy arm.
8.- Next cut portions of about 3 fingers thick and place them with the cream facing up in a greased, removable mold with butter.
9.- Cover it with a cloth and let the dough double its volume again and therefore occupy the total surface of the mold. Calculate about 1 hour.


10.- Paint carefully with beaten egg and place in the preheated oven at 200ºC for 30-40 minutes. It is important that you are aware because it tends to brown too quickly. In that case it will be enough for you to cover the dough with a piece of aluminum foil and thus finish all the baking time.
11.- Finally and Once the bun is taken out of the oven, we will have to shine it. In a small bowl mix 2 tablespoons of apricot or peach jam with 2 tablespoons of water and with the syrup paint the surface. If the jam is very thick you can heat the mixture in the microwave for 20 seconds. Another option to brighten it can be painted with invert sugar, honey diluted in water or any other syrup that you can think of.

I hope you liked the recipe. I recognize that reading seems more complicated than it really is, but I assure you that it only needs to carefully follow the steps and have patience with the times of levado. The good thing is that you can do other things in the meantime. The result, you will tell me but I today that I have prepared it again for a long time did not remember how impressively good this bun is!

Video: MUKBANG BRIOCHE CHINOIS FRENCH SWEET BREAD CREAM & CUSTARD (December 2019).