Four-Corner Folded Custard Bread
A sweet bread in a four-corner fold shape, topped with custard sauce and red cherries, featuring a crisp crust and a soft interior.
Ingredients
Dough (rolled to 0.3–0.4 cm thick)
to taste
Egg wash (for brushing the surface)
to taste
Custard sauce (piped on the surface after proofing)
to taste
Red cherry (whole, for decoration)
1 per bread
Instructions
1
Roll out the dough
Roll the dough into a 0.3–0.4 cm thick, 10 cm × 10 cm square and fold it in half.
2
First cut
Use a knife to cut through both ends.
3
Second cut
Similarly cut through the other two ends.
4
Fold the corners
Fold the cut corners toward the middle so that all four corners are completely folded to the center.
5
Proofing
Arrange evenly on a baking tray, brush the surface with egg wash, and place in a proofer at 30°C with 70%–75% relative humidity to proof for 60–90 minutes.
6
Decoration
After proofing is complete, pipe custard sauce onto the surface and place one red cherry on top.
7
Baking
Bake in the oven with upper heat at 200°C and lower heat at 180°C for about 15 minutes.
