Custard fried bread, with a golden crispy exterior and a soft, toast-like interior, tastes wonderful in every bite.

First, we make the dough. Take 300 grams of high-gluten flour, 4 grams of yeast, 40 grams of white sugar, 2 grams of salt, 130 grams of milk, and 1 egg, and put everything into the bread machine to mix.

First, mix until a relatively coarse membrane forms, then add 40 grams of unsalted butter that has fully softened at room temperature, and continue mixing.

Stir until a thin bread film forms.

Take out the kneaded dough, shape it into a round dough, cover with plastic wrap, and let it ferment at room temperature for 1 hour until it doubles in size.

Next, we make the custard. Prepare 3 egg yolks, add 50 grams of granulated sugar first, and mix well.

Then add 30 grams of cornstarch.

Stir until smooth and free of lumps.

Take a pot, add 300 grams of milk and 30 grams of unsalted butter, and cook until the butter is completely melted, then remove from heat.

While it's hot, pour the milk and butter mixture into the egg yolk batter in several additions. Remember to keep stirring as you pour to prevent the egg yolk batter from cooking directly.

Then strain all the liquid and pour it into the pot.

Cook over low heat the entire time, stirring constantly until thickened, then remove from heat.

Add 2 grams of vanilla extract and mix well.

Sift the custard sauce; it will have a smoother texture.

Divide evenly into 2 parts.

Take 3 grams of matcha powder and add it to 15 grams of hot milk, then stir well.

Add it to a portion of custard, stir until well combined, and then strain it again.

Cover the surface of the custard with a layer of plastic wrap, let it cool, and then refrigerate for later use.

Take out the fermented dough and release the gas.

Divide evenly into 8 parts.

After shaping each dough into a ball, cover it with plastic wrap and let it rest for 10 minutes.

Take a rested piece of dough and roll it out into the shape of a cow's tongue.

Put an appropriate amount of custard in the middle.

Just seal it, and remember to seal it tightly to prevent it from bursting when frying later.

After wrapping everything up, continue to cover with plastic wrap and let it rest for half an hour.

Take a non-stick pan, brush a layer of oil, and place the relaxed dough on it.

Cover the pot, turn to the lowest heat, and slowly fry until both sides are golden brown.

Custard fried bread, done.

Take a bite, and the custard filling bursts out with a fragrant aroma, so delicious.

The crust is golden and crispy, while the inside is soft like toast.