Ingredients

Milk

100g

Eggs

30g

Fine sugar

20g

Salt

2g

High-gluten flour

200g

Yeast

3g

Butter

20g

Butter (custard filling)

30g

Eggs (custard filling)

2 pieces

Fine sugar (custard filling)

80g

Water (custard filling) Filling)

80g

Cheng powder

30g

Milk powder

30g

Custard powder

20g

How to make custard hedgehog bread

Put the bread flour ingredients except butter into the bread machine and knead for ten minutes, then add the butter Keep kneading.

After kneading, perform the first fermentation.

Melt the butter over water, beat in the eggs, and add fine sugar to beat.

Add water and stir evenly.

Then pour in custard powder, custard powder, and milk powder and stir into batter.

Put warm water into another pot, heat over medium-low heat and stir continuously.

It’s almost done until this state. (About five minutes)

After cooling, divide into 10 portions, each 25g. There will be some leftover custard filling that can be frozen.

The dough will deflate when it has doubled in size.

Divide into 10 pieces of about 40g and let rest for 15 minutes.

Roll out the bag, add the custard filling, and shape it into a drop shape.

Use scissors to cut out the shape of a hedgehog.

Dip your fingers in water and apply water to the top of the dough. Then stick 2 black sesame seeds with your hands and dip them into the dough to make eyes. Carry out second fermentation.

Preheat the oven and brush the surface of the bread dough with egg wash after fermentation is complete.

Put it in the middle rack of the oven and bake at 170 degrees for 15 minutes.