#custardcream #custardcreamhobbang #hobbang #koreandessert
Winter is the season for red bean bread, isn't it? I tried making red bean bread, hehe. I wanted to make hobbang with a lot of custard cream! I've made both thick and ideal consistency custard cream (runny custard severely affects the workability), so check out the video to make the perfect custard cream 😚
⭐ Also, remember to freeze the custard cream for about 30 minutes!
My recipe reflects my preference for a lot of filling and less bread. When shaping, pull the dough from all sides like making dumplings, then pinch the seam in the middle! Try making pretty round custard bread.
Please make sure to taste it while it's warm and leave a comment!
*Boil for an additional 15 minutes once the water boils.
*Eat-Wrap with plastic wrap with parchment paper stuck to the bottom, put it in a plastic bag, freeze it, and then cover it and microwave for 30 seconds.
(Dough)
Cake flour 100g
Bread flour 80g
Sugar 20g
Salt 3g
Warm milk 130ml
Yeast 4g
Baking powder 4g
1 Tbsp vegetable oil
(Custard Cream)
Milk 230ml
Butter 15g
Sugar 40g
Starch 25g (using cornstarch)
3 egg yolks
Негізгі бет Custard hobbang l Steamed pluffy buns l Handmade Korean hobbang l Custard bread
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