This recipe is the only reason for me to buy this book: ……………….. this cute bread is on the back of the cover. The golden little bread with a lot of shiny blueberries on top, well, I just wanted to make it instantly.
I But after I bought the book, I didn’t have a chance to buy fresh blueberry until last week, it’s the key ingredients, right?.
So, I made the bread that day, and the results was great.
The topping is the fresh blueberry mix with blueberry sauce (the original recipe call for jam, but I think the sauce will be better). The filling is no-butter custard cream , so the bread give fresh and pure taste (^_^), there is no greasy feeling after eating it. Only the delicious taste remain, haha.
I have an imagination that there are many kinds of fresh fruits which can be used in this recipe, because the custard cream filling is basically a great companion to fresh fruit.
Well serve this bread with a cup of tea, and you will have a happy afternoon time.
Blueberry and Custard Cream Bread
Makes 11 (Texas muffin size pan)
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Dough
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250g
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Bread flour
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2g
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Instant yeast
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5g
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Salt
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30g
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Sugar
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145cc
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Whole milk
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35g
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Egg yolks
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30g
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๊ืUnsalted butter
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Custard cream
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400cc
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Whole milk
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Seeds from ¼ pod of vanilla bean
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3
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Eggs
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2
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Egg yolks
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92g
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Sugar
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28g
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Cake flour
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A dash of salt
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Blueberry filling
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250g
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Fresh blueberry
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30
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Frozen blueberry
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30
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Sugar
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Mint leaves for decorating
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Put the flour, the sugar and yeast in a bowl, whisk to combine, add and salt whisk again. Pour the liquids mixture into the bowl.
Use large spoon (or pastry scraper) to mix everything together, and knead briefly to bring all the ingredients together.
Take the dough out of the bowl and knead, you will see the dough will be elastic after about 2 minutes.
Add the butter and knead by using the heel of your hands to compress and push the dough away from you, then fold it back over itself (see the picture here). Give the dough a little turn and repeat. Put the weight of your body into the motion and get into a rhythm. Keep folding over and compressing the dough.
Knead for 10-15 minutes (up to your strength and up to the recipe) or until the dough is soft, pliable, smooth and slightly shiny, almost satiny.
Put the dough into a light buttered bowl. Let the dough rise in a warm place until double in size about 1 hour.
1) In a small saucepan, bring the milk to a boil. In the meantime, combine the yolks, sugar, seeds from vanilla bean and cake flour together and whisk in a heavy‐bottomed saucepan.
3) Strain the mixture back into the saucepan to remove any egg that may have scrambled. Place the pan over medium heat and whisk vigorously (without stop) until the mixture returns to a boil. Keep whisking vigorously for 1 to 2 more minutes (still over medium heat).
4) Scrape the pastry cream into a small bowl and set it in an ice water bath to stop the cooking process. Make sure to continue stirring the mixture at this point so that it remains smooth, until it has completely cooled.
Take the dough out of the bowl. Gently press down the dough and cut the dough into 11 pieces (about 45 g/ piece).
Roll each piece into a ball, place on the baking sheet cover the sheet with the plastic bag and refrigerate for 20 minutes.
Preheat the oven to 180°C, and butter the muffin pan.
Use a rolling pin to roll the dough into a circle, about 8 cm. Gently presses down the dough into the muffin pan to form a cup.
Spoon the custard filling into the dough.
Bake for 12 -15minutes.
Boil the frozen blueberry with the sugar, until the sugar dissolve and the mixture thicken lightly.
Let the sauce cool completely.
Mix the sauce with the fresh blueberry.
Sprinkle the icing sugar over the bread and place the blueberry mixture on top, decorate with mint leaves.
Blueberry and Custard Cream Bread: Happy afternoon treats!
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