Custard Cream Cloud Bread

First make the custard sauce by mixing the eggs, sugar, and cake flour evenly.

Put the milk and butter into a saucepan and heat over low heat until it boils.

Pour the milk into the beaten eggs and stir evenly.

Pour the well-mixed milk and egg soup back into the milk pot, heat over low heat, stirring constantly.

After it becomes thick, turn off the heat, then continue stirring using the residual heat.

Stir until smooth, lift the spatula, and it should only slowly drip.

Cover with plastic wrap and refrigerate for more than 2 hours, set aside.

The steps for kneading the dough are simpler: after weighing the dough ingredients except for the butter, mix them with a stand mixer on low speed for one minute, medium speed for five minutes, and high speed for five minutes.

Then add the butter, mix again at low speed for one minute, medium speed for five minutes, high speed for five minutes, until the dough forms a glove-like membrane. The dough has a relatively high water content, so don’t worry; you just need to use a stand mixer and follow the steps above to mix, and it won’t be so sticky later on.

Knead the dough and let it ferment at room temperature for one to one and a half hours. If the fermentation temperature is 32 degrees, ferment for one to one and a half hours, but if the temperature is higher, the fermentation time needs to be reduced.

Let the dough rise for an hour and a half.

Degas, divide into 12 portions, roll into balls, and let rest for 20 minutes.

Roll the rested dough into an oval shape.

Add the custard filling.

While the dough is resting, soften the cream cheese at room temperature.

Pour in the chilled custard and stir until well combined.

Refrigerate the mixed custard cream sauce and set aside for later use.

Wrap into a half-moon shape.

Make three or four cuts on the edge.

Let it ferment for 30 minutes.

After fermentation, spread a layer of milk.

Middle layer of the oven, top heat 180°C, bottom heat 170°C, convection, 15 minutes.

Fresh out of the oven, ready to eat.