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, sift ☆ ingredients 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