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We are going to make a Custard Bread!
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Or you can call it Crème Brûlée Bread or Yema Bread
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because the filling that I will use is Yema frosting.
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I still have a lot of Yema frosting left that's why i'll use it all up in our bread.
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For our bread, we have All Purpose Flour (you may use Bread flour), Evaporated milk (you may use Fresh milk),
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Instant dry yeast, Egg, Canola Oil, White sugar, & Salt.
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For the Yema filling, we need Evaporated milk, Condensed milk, Egg yolks, Vannila essence, & Cornstarch.
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Actually the Yema filling that I will use is the unused leftover from last time.
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But I will still show you how I made the Yema filling.
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Let's first make the filling.
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Let's all mix together the condensed milk, egg yolks, vanilla essence, & cornstarch.
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Just a reminder to turn off the flame first.
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Again, the measurements I gave is only half.
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If you noticed, I used 4 egg yolks here.
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Just follow the measurements I gave.
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I actually made plenty last time
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because i also used it as filling for the other recipes.
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That's why I thought of using the remaining filling in our bread.
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Mix it well until we incorporate all the ingredients.
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This is a Yema frosting and I also use this for Yema cake but this can be used as a filling as well.
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But if you don't like Yema frosting, you can make a Yema spread instead.
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The ingredients is pretty much the same, there's just a difference with the texture.
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When it's already mixed well, let's turn on the flame and let's cook it over low heat until the mixture has thickened.
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We should continue to mix it so that there will be no lumps.
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When the mixture is thick, turn off the flame.
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Set it aside and cool it completely.
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And now, let's make our bread.
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In a bowl, combine the All Purpose Flour, Instant dry yeast, Salt, & White sugar.
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Let's mix it.
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Let's pour the evaporated milk, egg, and canola oil.
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If you don't have canola oil, you may use corn oil or vegetable oil, but it will be softer if canola or corn oil is used.
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And yes, you can also use melted butter.
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Let's mix it well until it turns into a dough.
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And then let's knead it for 10-15 minutes.
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Remember that our dough is sticky, don't be tempted to add flour. Just put a little oil on your hand.
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But of course, if you have a mixer, it would be easier.
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And because my bowl is small and I it will be hard for me to knead, I will transfer it to a bigger light degrees chopping board.
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You may also knead in a clean table or counter top.
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And just continue to knead until the dough is already smooth and elastic.
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It's also good if you have a scraper to assist you with kneading.
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If you have another bread recipe, you may also use that.
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It will look like this the longer you knead it. It's not that sticky anymore.
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It will be easier for you to handle.
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Let's just continue to knead it until it's elastic.
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Here's our dough. Let's just fix it.
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For us to know if our dough is okay, let's press it,
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and if it bounces back, our dough is okay.
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Let's place the dough in a light degrees bowl.
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I used the same bowl but with light degress.
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Let's also add a little grease in our dough for it to not dry.
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Cover it with a damp cloth and let it grow for 1 hour and 40 minutes.
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It should be placed in a warm area in your house.
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After an hour and 40 minutes, this is our dough.
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If the weather is cold, just add more hours in growing the dough.
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Let's punch down the dough to deflate it. Let's release the gas.
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Then let's stretch the dough into a wide rectangle.
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Yes you may use a rolling pin.
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And then let's form it into a log or a baton.
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So now let's cut the dough into 12 equal parts.
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If you want it smaller, you may cut into 16 equal parts.
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If you want bigger ones, you can do 10 equal parts.
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And if want their weight to be the same, you can use a weighing scale.
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Get one piece and make it round.
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Then let's flatten it.
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Add yema filling in the middle.
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Let's wrap and seal it.
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Make sure to close it off properly
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because when the dough expands, it might open.
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Just pinch it to seal it properly.
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Then just repeat the steps with our remaining dough.
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Let's put it in a tray with parchment paper or light degrees.
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Cover it and let's do a final rise for 40 minutes.
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30 minutes is fine when the weather is hot.
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After 40 minutes the size of the dough is doubled.
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Remeber to not grow it too much. We can already bake it.
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And since we're not going to use an oven, i heated our improvised oven. I am using a cauldron.
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However you may use a big pot.
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Let's pre-heat it for 5-10 minutes over high heat.
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Just put a metal which we can put something on top inside the pot.
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Let's cook it over medium low heat for 15-20 minutes.
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Remeber to check it after 15 minutes.
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Again, our recipe can be baked in the oven.
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After 15 minutes, here's our bread.
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The top part of our bread is white but it's already brown inside.
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Let's check the bottom.
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If this is not the color when you check it, just extend the cooking time for 3-5 minutes.
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Remove it and let it cool.
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And while we are letting it cool, let's make the caramel sugar.
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Let's combine the white sugar and water.
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Turn off the flame first, okay?
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It's better if the pot is deep. I don't have one that has a longer handle that's why i'm using this.
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Let's leave it like this for 5 minutes to make sure that all sugar is moist.
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After 5 minutes, let's turn on the flame and bring to a boil over medium low heat.
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Let's just leave it; don't mix it.
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After a few minutes, it's starting to simmer.
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Again, let's leave it and don't mix it because our sugar might not melt.
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There! The water is starting to evaporate.
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You will also see that the color is slowly changing.
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But if you get unlucky and the sugar is crystallized, don't worry because that can be fixed.
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Turn off the flame and add half cup of water. Turn on the flame and just reheat it.
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You will see that the sugar will melt again and the water will evaporate.
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There, the color is slightly changing to a very light yellow.
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Tilt or swirl the pan for the color to be equal.
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Our goal is for the caramel to turn amber in color.
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There, the color is almost turning amber. Just a little more.
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Just make it amber, alright? Don't make it too dark, don't burn it.
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Here's the color that we want for our caramel.
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While our caramel is still hot and runny, let's dip the top portion of our bread
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and let the excess caramel drip. Please be extra careful in this stage
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and focus on what you are doing because we know that you can be burned with hot caramel.
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You can use thongs to avoid getting burned.
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But I did not use one anymore, because our bread is soft.
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Maybe if I pressed it too hard, i might tear the bread.
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Here's our bread with caramel on top.
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Remember to not make the caramel too thick because you might not be able to bite it later.
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When you slightly notice that the consistency of the caramel is thick, just reheat it for the caramel to be runny again.
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The tendency is when our caramel is thick,
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when you dip the bread, it will slightly stick to the caramel and will be torn when you lift it up.
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And the coating of the bread will be thick, so when you bite the bread, it will be hard.
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Let's just continue dipping our breads.
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If you don't want to put caramel because it's extra work already,
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it's also okay without it because our bread and filling is already delicious.
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It just looks good when there's caramel on top. It's more enticing to eat, right?
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And this is what I was talking about, when the caramel is no longer runny,
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there's a tendency that the bread will stick and it might get torn. Just like this, it almost got torn.
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Then let's just let our caramel set and harden.
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So here's our Crème Brûlée Bread or our Custard Bread!
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But before we proceed with our Taste Test, for those who have not subscribed yet, please susbscribe to our Youtube channel,
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click the notification bell, and please click 'All' for you to be notified with all our uploads.
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So here, let's taste it!
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Mmmm.. Did you hear that?
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It has crunch!
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Our filling is so delicious.
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There! The filling is yummy; the bread is so soft.
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So delicious!
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You might be asking what's the difference if there's caramel sugar on top.
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For the taste, the caramel is not a big factor.
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But with the texture and combination; the bread is soft, the filling is good, and the caramel has the 'crunch' when you bite it.
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You know the texture is soft & there's crunch, something like that.
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And then the look is beautiful, it's very pleasing.
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But if it's too much of a hassle for you if there's caramel, it's okay without it
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because our bread and our filling is really delicious already. Promise!
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I really like it!
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Again, for the filling, you may also make the yema spread.
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The only difference is the quantity and a little difference on the texture but the ingredients are the same.
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Because this frosting is holding good on the cake.
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The yema spread is not that runny; it's thick and spreadable. Somewhat like that!
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For the taste, the yema frosting is slightly light. Both are tasty.
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That's why I chose to do this.
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Nothing, i just like it.
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'cause I used it in Brigadeiro as well.
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And again, our bread can be baked in the oven alright?
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Look how it looks because we used an improvised oven. Only the bottom part is brown
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then the top portion is white.
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But if you put it longer in the improvised over, there's a tendency that the top part will be brown
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but the bottom part will surely be slightly black.
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So 10 minutes or 15 minutes medium low heat is okay.
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Your bread will be cooked.
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Delicious! The combo is really delicious.
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The only downside of it is when the caramel is outside for too long, or even in the fridge, it's a bit sticky.
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There... But it's still crunchy.
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I'm really speechless, it's so tasty!
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So I hope you liked it and I hope you will do this for to be able to taste what i'm talking about.
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So there! I hope you liked it! Bye!
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And here are the prices of our ingredients.
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We have made 12 pieces and the cost per yield is ₱7.34.
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You may sell it per piece for ₱15.
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Again, the selling price will depend on the price of the ingredients on your location.
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And before I say bye, we have another dose of inspiration.
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Here's the Ube Cheese Pandesal of Miss Charlene.
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Yema Cake by Miss Juvy.
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Here's her Maja Blanca without gata.
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Custard Cake by Miss Imie.
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She has Kutsinta.
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And small Sapin-Sapin.
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Again, I want to say thank you to all who are sending photos.
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Always take care and protect yourselves.
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And remember, getting sick is prohibited.
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Thank you for the support! For those who have not subscribed yet,
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please subscribe to our Youtube channel, click the notification bell, and please click 'All'
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for you to be notified with all our uploads.
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