Custard Bread Roll｜Apron

Tangzhong Dough
Water 120ml
Bread flour 40g｜1/4cup+1tsp

Dough
Fresh milk 120ml
Instant yeast 3g｜1tsp
Bread flour 280g｜2cup
Sugar 30g｜1/8cup
Salt 5g｜1tsp
All of the Tangzhong dough
Unsalted butter 30g｜1/8cup


Custard Cream
Egg yolk 2
Sugar 30g｜1/8cup
Fresh milk 140ml
Plain flour 25g｜2Tbsp
Vanilla extract 1tsp

Oven dish 28x6x20cm

Bake at 180°C｜350°F for 25-30 minutes

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