RECIPES

CORN CUSTARD BREAD

INGREDIENTS

INGREDIENTS A

120g

Prima Superfine Wholegrain Flour

180g

Prima Top Flour

90g

Fresh Milk

1

Egg (60g)

45g

Sugar

4g

Salt

5g

Yeast

120g

Butter

INGREDIENTS B 

100g

Whole Kernel Corn

1 tsp

Sweet Corn Essence

 

 Some Lemon Yellow Colouring

 

CORN CUSTARD FILLING
INGREDIENTS A

400ml

Fresh Milk

80g

Sugar

75g

Butter

¼ tsp

Salt

 

INGREDIENTS B 

100ml

Fresh Milk

40g

Custard Powder

20g

Corn Flour

1

Egg

¼ tsp

Corn Essence

60g

Cream Style Sweetcorn

 

PROCEDURE

  1. Mix Ingredients A till it forms a soft dough.
  2. Rest the dough before scaling it 40 gm and rest again for a while.
  3. Shape the dough into long strips to resemble a corn.
  4. Leave to proof until it doubles in size.
  5. Egg wash and bake at 180°C for 15 - 20 mins.
  6. Once cooled, add in the corn custard filling.

CORN CUSTARD FILLING

  1. Mix Ingredients B and leave aside.
  2. Bring Ingredients A to a boil, add in Ingredients B and cook again.
  3. Cool this before putting into the bread.