Hong Kong Bakery-Style French Pudding Bread
From the MolalaCook kitchen · 烘焙手記
Hong Kong Bakery-Style French Pudding Bread
港式法蘭西布甸麵包
Bake four small French bread rolls, hollow them out and bake them again with a silky egg custard inside.
▶ Watch the recipe
Before you begin
Warming the filling first helps it set inside the bread bowls. Gentle stirring over a water bath gives the filling a head start without scrambling the egg.
Method 做法
Make the bread dough
Mix the flour, yeast, sugar and water into a dough, then add the salt and knead until fairly smooth. Cover and let rise at about 25°C for one hour.
See this stage at 1:26 →
Shape and bake the rolls
Divide into four equal portions and shape into rounds. Let rise for another hour at about 28°C. Bake at 190°C (374°F) for about 13 minutes. Cool, cut off each lid and remove enough crumb to make a well, keeping the walls and bases intact.
See this stage at 3:29 →
Warm the custard
Whisk the eggs, yolk, cornstarch, sugar and milk together. Stir over a water bath until the mixture reaches about 70°C and begins to thicken. Remove from the heat, stir in the whipping cream and strain.
See this stage at 5:31 →
Fill and bake again
Stand the bread bowls on a baking tray and pour in the custard. Bake at 160°C (320°F) for about 20–23 minutes, until the custard is set. Let cool enough to handle before serving.
Watch & bake along
Hong Kong Bakery-Style French Pudding Bread
✦How much bread should I leave around the hollow?+
Tools for this recipe
TIGERCROWN CakeLand Dough & Bowl Scraper
Use the curved edge to gather the mixture cleanly from the bowl.
Handled Biscuit Cutter
Portion the dough with the straight edge or lift pieces from the work surface.
Mini Stainless Steel Whisk
Use a small whisk to blend the smaller quantities without losing mixture around a large bowl.
