Wednesday, October 24, 2012

Custard twist

I got a recipe request from Singapore. She was interested in chocolate twist and custard twist which I made them for Japan Festival on 9st September. I put the picture on the blog, here. 
Yeah, they were popular and sold out quickly at the event.
Before I made Pumpkin chocolate roll. It is quite similar recipe with chocolate twist.  I put how to make chocolate sheet again. Here, I use micro wave instead of using a saucepan and the stove.  
And I put how to make Custard twist, so you can make both custard version and chocolate version as well . 


Chocolate Sheet
★15g High grade flour
★5g Corn starch
★10g Cocoa powder
★30g Sugar
60cc Milk
70g Dark Chocolate (chopped)
1 Egg white
10g Butter(unsalted)

1. In a microwave safe bowl, sift ★ingredients and combine well.
2. Add milk and stir with whipper well.
3. Add chocolate. Without cover, heat it at 700w for 1 minute 30 seconds. Chocolate is getting melt, stir and combine well with the whipper.
4. Add egg white and combine well. (At first stage, it might be hard to combine. But just keep stir with whipper. it becomes like liquid.)
5. Heat it at 700w for 1 minute without cover,  and stir well.
6. Heat it at 700w for 2 minutes. Stir with a spatula. It becomes a dough gradually. If it is too soft, heat it up more. Add butter and combine well.
7. Place it on the plastic wrap and cover with another plastic wrap. Roll it 18cm x 30cm, put it into the fridge. 

Custard Sheet 
 ☆20gHigh grade flour
☆5g Corn starch
☆60g Sugar
100g Milk
1 Egg yolk
1 Egg white
10g Butter(unsalted)
Vanilla extract

1. In a microwave safe bowl, siftingredients and combine well.
2. Add milk and stir with whipper well.
3. Add egg yolk, combine well. 
4. Heat it at 700w for 2minutes 30seconds without cover. Stir well, and add Egg white. Combine well. 
5. Heat it up at 700w for 1 minute 30 seconds without cover. Add butter and vanilla extract, combine well. It becomes like a dough.
6. Place it on the plastic wrap and cover with another plastic wrap. Roll it 18cm x 30cm, put it into the fridge.

Final Dough
300g Bread Flour (high grade flour)
5g Salt
30g Sugar
4g Dried Yeast
15g Butter (unsalted)
180g Water

Egg wash

1.  In the mixer or bread machine, combine the all dough ingredients except butter. Knead it 8 minute. Add butter, and knead it another 5 minutes, it can be stretched a paper thin“windowpane.

2. Transfer the dough to a covered container and proof it  at warm room temperature (30℃) for 1 hour, until it becomes double size.

3.  Pour the dough onto floured counter, then deflate it, knead briefly. And let it rest with cover, for 20 minutes.

4.  Folding custard sheet.


 
A. Roll the dough out 20cm x 45cm with rolling pin. Place the custard sheet on the dough.
B. Fold 1/3 right side and 1/3 left side. Seal it well.
C. Rotate it  90°.
D. Roll it out 20cm x 40cm.
Fold 1/3 right side and 1/3 left side.

Rotate it and repeat A - D again.

5. Wrap it and put it in the fridge for 20 minutes.

6. Shaping
On the floured counter, put the dough. Roll it out 20cm x 30cm.
Cut it into 10 pieces (3cm each). 

7. Twist the piece of  the dough. 

Place it on the baking tray. 


They are trying to twist back, press the edges with your finger tips on the tray.

8. Place them on the warm place for 30 - 40 minutes.
Meanwhile preheat oven at 190℃. Spray water before bake them.
Brush egg wash. 

9. Bake them at 180℃ for 10minutes and 170℃ for 10minutes, until they become golden brown. 

10. Cool them on the wire rack.

 It is placed at Yeastspotting

3 comments:

  1. Hi! I stumbled upon your blog when i was looking for this recipe and tried it last night. I fumbled from Step 4 to 5. Do I have to roll it up to a ball again before putting it in the frige? Because Step 5 says to roll it out again.

    Also, my custard did not become doughy. It did not combine well but was lumpy. what is the reason behind it and what should i have done?

    Due to time constraint, after taking the dough out from the fridge i straight away twisted and baked them. That wouldn't be a problem right?

    I also forget to brush with water and egg. Haha. but it turned out quite similar to the one that i had from a bakery before.

    So thanks a lot!

    ReplyDelete
  2. Hi, Jussaemon.
    I updated the recipe. I found some tips from your comment.
    I tried to make it and rewrite the recipe.
    At step5, I cut the fridge time. In the layered bread recipe, at the shaping, it is easier to handle the cold dough. Rest the dough in the fridge, then roll it out, cut, twist them.

    Making custard sheet, you need combine well after heating up step-by-step.

    Thank you very much for giving me comment. I sometime have mistake, and after that, I will try harder at my baking.

    Cheers!!!!

    ReplyDelete
  3. Dear Makoto,

    Thank you very much for the above recipe :)
    Wishing you a happy new year filled with blessings and new inspiration for your passions.

    Sandra from Singapore

    ReplyDelete