I got old apples from a vege market. These apple were too ripe...but that is no problem for baking! I just cut off some of part, then made them apple preserve. Have it with ice cream or yogurt.
Of cause, I used it for baking!!
Another custard cream baking.
Apple Custard Sticks
Looks yummy??? Yes, it is.
Sweet apple and Rich custard, Soft brioche. Made it twist, twist, twist...
Unfortunately....I baked too much. It became crispy crust.
Apple Custard Sticks
＊Filling＊
1 Egg yolk
30g ugar
130cc Milk
10g Cornstarch
3 Apples (Peel and cut dice)
40g Sugar
A half of zest lemon
＊Brioche＊
250g High grade flour
50g Plain Flour
30g Sugar
Pinch of Salt
1 tea spoon of instant yeast
1 Egg + Milk = 180g + 20g for Egg wash
30g Butter
Method
1. Make the filling.
Cook dice apple and sugar, lemon juice in a sauce pan till juice goes off. Cool it down.
2. Make custard cream.
Mix sugar and egg yolk into a heat-resistant bowl, then add milk, mix it. Add corn starch, mix it well. Use a whipper when you mix them.
3. Put it into the microwave with plastic cover, heat it at 500w for 5 minutes. Take it out, and mix it. Then reheat it with microwave at 500w for another 1 minutes.
Cool custard cream down in the room, and put the apple preserve together, then put it into the fridge.
3. Put it into the microwave with plastic cover, heat it at 500w for 5 minutes. Take it out, and mix it. Then reheat it with microwave at 500w for another 1 minutes.
Cool custard cream down in the room, and put the apple preserve together, then put it into the fridge.
4.Make brioche.
Mix flour, yeast, sugar, salt, egg + milk into a bowl with your finger till it becomes hard to mix.
5.Place the dough into the floured counter, then knead it for 10 minutes. And add butter, knead it another 5 minutes till it becomes smooth and elastic.
6. Put the dough into a bowl with cover, place it warm place (35℃) till it becomes double size (about 1 hour).
5.Place the dough into the floured counter, then knead it for 10 minutes. And add butter, knead it another 5 minutes till it becomes smooth and elastic.
6. Put the dough into a bowl with cover, place it warm place (35℃) till it becomes double size (about 1 hour).
7.Pour the dough onto the floured counter, then deflate it, knead it briefly, divide it to 6 pieces and make them rough balls.
8. Set the dough with cover for 15 minutes.
8. Set the dough with cover for 15 minutes.
9. Punch the dough, make 10cm × 15cm squares with a roll pin. Divide the custard filling into 6. Then put one of filling onto the rolled dough.
10. Cut the dough into half. Make it twist.
11. Place them into the warm place(40℃) for 30 minutes. Preheat the oven at 190℃.
12. Brush egg wash on them. Bake them at 180℃ for 15 minutes.
Cool them down in the end.
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