面包机卡士达超软吐司 (孟老師食谱) Breadmaker Custard Tang Zhong Soft Bread

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Tried a famed soft bread recipe from the book “孟老师的100道面包”, turned out very well! 😀

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The bread was very soft and the crust was crispy! The added chocolate chips added some moisture to it. 😀 It tasted mildly buttery, like a light brioche, and was good by itself! Love it!

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Texture was good – very soft!!
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Yoga test was no problem!

The original recipe is for oven bake, but I did it in the breadmaker anyway. 😀

卡士达超软吐司 Custard Tang Zhong Soft Bread – Adapted from <<孟老师的100道面包>>

For the custard tang zhong,
1        egg yolk
10g    caster sugar
15g    bread flour
65g    milk

For the bread dough,
250g     bread flour
30g       caster sugar
1/2tsp  salt
4g         instant yeast
15g       milk powder
115g     water + leftover egg white from custard mixture
25g       butter
all of custard tang zhong

  1. For the custard, just mix everything and cook on low heat until paste-like. Cover with cling film and chill. Save the egg white for the bread dough.
  2. Put all dough ingredients into bread tin, start the bread machine.
  3. (Optional) Take the dough out 1hr 40min before finish time for reshaping. Knead in chocolate chips if desired.

Do try! 😀

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2 Comments Add yours

  1. Joyce says:

    I have the same Panasonic breadmaker and it’s great to have your recipes! Keep them coming 🙂
    For this bread, which baking option (what number) did you use? Thanks

    Like

    1. bananaman says:

      Hi Joyce, thanks for your kind message! 🙂 I don’t remember exactly but I think I used the rice bread option. Hope yours turns out well!

      Like

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