Custard Sauce Bread Loaf
Borrowed this book 「孟老師的一百道麵包」from a friend and found this recipe to be interesting. It is somewhat similar to the TangZhong but it uses a homemade custard sauce. This custard sauce is made from egg yolk, bread flour and milk (I added some real vanilla to it - smells heavenly). The ratio of custard sauce to flour in this loaf is about 36%. Besides the use of this custard sauce the rest of the ingredients basically remained unchanged except it uses less yeast about 1.6% instead of 2%.
This is how my loaf looked like.
Texture of bread.
Labels: Bread n Buns
posted by Florence @ 10:37 AM
13 Comments:
Oh Florence this loaf looks so so so yummy and beautiful I want to try it.I read the tangzhong recipe but I don't know how to adapt it, Can you help me?
Hi Florence, yesterday, I was deciding whether to make this or a wholemeal loaf from the same book! In the end I decided to go ahead with the wholemeal loaf, Will try this next :)
I have a present for you in my blog
Hi Florence, bread looks wonderfully soft. I have the same book, but will take some time to read as it is in Chinese :S Thanks for trying it out!
Hi Florence,
Nice to know your blog ...
I am from Indonesia and need your help to advise on the baking supply store in HK ...
I am planning to visit HK next week and would like to visit baking supply store.
I will live around Canton Road, TST Kowloon.
Appreciated your kind help.
thanks
lily
hi Florence,ur bread loaf looks so well made,amazingly developed.Can share the recipe of the custard sauce? Thanks =)
faery,
Thank you and thank you for the present too!
How can I help you in the tangzhong, just let me know ok!
happy homebaker,
We are on the same track, will you be trying this one?
Let me know how yours turn out!
yuri,
Oh! You have the same book, mine is a borrowed book.
Yes, the bread is very soft and nice!
lily,
Welcome to HK. Emjoy yourself!
You can try Chan Chi Kee in Shanghai street, Twinsco or even Baking Warehouse, these shops are in the Kowloon side.
Details of these shops are on the bottom right hand corner of my blog under the Baking Supplies section.
Florence..this loaf looks fantastic...I can't wait to get my copy of the same book...in fact, you were the one who first told me about it...I ordered this and other books from 66emart...surface mail supposedly takes 6 to 9 weeks...it had been 8 weeks so I am praying that they will arrive next week. Thanks for sharing!
Hi Florence I think I'll try the recipe first,the tangzhong is something I have never seen before. If I have problems I'll cry for help :) .Thanks so much you are very kind
Hi Florence,
I love your tangzhong bread recipes,and your custard sauce bread loaf look so good too. I like to try it, as you said it similar 65c bread loaf so i will use custard sauce replace the tangzhong for 250g bread flour with 90g of custard and the rest of ingredients are the same,am i right? could you please to tell me how much egg,flour& milk to make home custard sauce for this loaf. thank you so much. I can't wait to bake them.
HI Florence, I tried this recipe and failed. The dough is so runny. It's suppose to be runny or I didn't get my flour right ??
Hi April,
I didn't even post a recipe for this bread. Which recipe did you follow?
The concept is to replace the TZ with custard sauce.
Hi FL, I have been spending a few hours today reading your blog, i must say that with all the comments/reviews by fellow bloggers, I'm really impress with your recipes and your blog, you always find the time to reply :-) Just want to say keep up the good baking. BTW, i'm looking for a really good crispy waffle but so far have gotten non around....just thought that you might like to try experiment something up:-p I'll be having loads of fun reading and trying out new recipes from you...thanks again.
Susan
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