Today I want to share with you my No-knead Tang Zhong Apple Custard Roll.
This is a very popular sweet roll in Japan, it’s almost like a cinnamon roll in the United States.
Serve this roll with freshly brewed coffee, it’S finger-licking good!
2×18cm (7.2inches) cake mold
〈apple filling〉
300g apple
30g sugar
〈Rum Raisin〉
100g raisin
3〜4 tbsp rum
〈Tang Zhong〉
20g bread flour
3 tbsp water
3 tbsp whole milk
〈Sweet roll dough〉
250g bread flour
30g sugar
4g salt
4g instant yeast
1 large egg
120ml whole milk
50g unsalted butter
〈Custard cream〉100g Custard cream is used
5 egg yolks
125g granulated sugar
25g bread flour
25g corn starch
500ml whole milk
A pinch of salt
1 teaspoon of vanilla paste (or vanilla beans)
30g butter
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Thanks! Love from Japan♡
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