Custard Bread ｜ Qiong Cooking's recipe transcription

Mix the ingredients of (A) well and put the unsalted butter in a warm frying pan.
Heat while stirring until creamy.
Transfer to a container, cover with plastic wrap, and store in the refrigerator.

Mix sugar, milk and dry yeast, add little by little to the flour in a bowl and mix.

Add cooking oil and knead by hand.
When the dough is put together, transfer it to a mat and knead it well by hand.

長い棒状に生地を伸ばし、14分割する。
生地を丸め、乾燥しないようにラップを被せる。

Extend the custard filling into a long stick and divide into 14 pieces and roll.
Take the dough out on a mat and spread it flat.
Turn the dough over and roll it with a rolling pin.
Wrap the custard filling, place it on baking paper and place it in a steamer.

蒸し器の蓋をして約60分発酵させる

水が沸騰した後、10分蒸す。
火を止めて5分後に蓋を外し完成。