MERON PAN CON CREMA

Japanese Bread

Ingredients:

-     

110ml of water

-     Half egg

-     20g of butter since salt

-     225g of flour

-     4g of salt

-     40g of sugar

-     1 tsp of skimmed milk

-     1 tsp of yeast

Custard:

-     1 egg yolk

-     35g of sugar

-     1 ½ of flour

-     220ml of milk

-     20g of butter since salt

-     1 tsp of corn starch

Method the custard:

Step 1: Mix the egg yolks , sugar , flour and cornstarch in a bowl.
Step 2: Heat the milk in a saucepan. Just before it boils, remove from heat and slowly add in the previous bowl and mix well.
Step 3: Add the butter and melon syrup and cool.
Step 4: Cook it over low heat , mix until thickens.

Method:

Step 1: Mix the flour, salt, yeast, sugar and skimmed milk.
Step 2: Then add the egg and water and then add butter since salt.

Step 3: Knead the dough and double it.
Step 4: Catch a little in the hands and stretch.
Step 5: Leave to ferment for double the volume.
Step 6: Then remove the gas and leave to ferment for 20 minutes.
Step 7: Form it into 10 balls , place them on a tray.
Step 8: Put them in the oven maintained the temperature 35 ℃ and leave 35 minutes until doubled in size.
Step 9: Add the cream and give shape.
Step 10: After that, bake at 180º for 15 minutes.

Lleïr Moreno Camps