it’s like eating ice-cream: japanese custard bun ~ highly recommended 仿佛在吃冰淇凌：日式卡仕达面包 ～ 强推

ingredients (makes 10)

1 portion of killer toast

japanese custard ingredients
300g full cream milk
5cm vanilla pod
3 large egg yolk
55g caster sugar
24g cake flour

finishing
1 egg yolk + 1 tsp sifted dark cocoa powder

食材（可做 10个）

夺命软吐司面团 1份

日式卡仕达食材
全脂奶 300克
香草荚 5厘米长
蛋黄 3大颗
绵白糖 55克
蛋糕粉 24克

收尾
蛋黄 1颗＋1 小匙过筛深可可粉

Directions/做法

prepare custard: beat egg yolk briefly then add in half portion of sugar
whisk till sugar dissolves
制做卡仕达：蛋黄略打散后加入半份白糖
搅拌至白糖溶化

sift in cake flour and mix till batter is no longer lumpy
筛入蛋糕粉、拌至面糊无颗粒

slit open vanilla pod and scrap all seeds (together with pod) into milk
~~ thanks for the vanilla pod Zoe 😉 ~~
pour in half portion of sugar
香草荚划开、刮出香草籽。香草籽和荚都放入牛奶
倒入半份白糖

heat up milk over medium heat till 80 degrees C
牛奶以中火加热至 80摄氏度

remove from heat and add a few tablespoon of milk into egg yolk batter
whisk quickly after each addition
牛奶离火。蛋黄糊内勺入几勺热奶
每加入一勺快速打散

pour in rest of the milk in a slow and steady stream, whisking non-stop
剩余的牛奶慢速加入，加入时，不停打散蛋糊

sift mixture back into saucepan
将蛋浆过筛入奶锅

heat up over medium-high heat, stirring non stop with a wooden spoon
再次以中大火加热，以木勺不停搅拌

once mixture starts to curdle, turn to low heat
蛋浆开始凝结时转小火

continue stirring and cooking till custard begins to coat the spoon
you can easily fold over custard and see bottom of saucepan
继续搅拌、煮至卡仕达开始凝固、并可沾到木勺上，不易滴落
这是翻拌卡仕达时容易见锅底

scrap and spoon custard into container
place a piece of cling wrap directly over custard
卡仕达勺入干净的容器内并用保鲜膜直接盖上

place container into a bowl of ice water to speed up cooling process
将容器放入一盆冰水内让其快速冷却

prepare dough according to this post and divide dough into 10 portions of 48g dough
you will have a bit of remaining dough left
roll each portion of dough into a disc
根据此贴子制做面团并将其分割成 48克等份
会有一点剩余的面团
将个面团擀成面皮

spoon in a portion of custard
勺入一份卡仕达

seal seams well then place dough seam side facing down
封口捏紧、朝下摆放

snip corners of the dough and pry open to form ears
面团两侧用剪子剪开、掰开面皮形成耳朵

roll out remaining dough into a very thin sheet
将多出来的面团擀成一张非常薄的面皮

use the bottom of a piping tip to cut out round circles
then stretch each circle into a slight oval shape
用裱花嘴底部裁切出原面皮
将面皮稍微拉长，形成椭圆形

use a small round piping tip to cut out nostrils
用小圆形裱花嘴切出鼻孔

stick nose onto pig
将鼻子沾到猪猪脸上

pinch some dough and roll into a long strip
then twirl it around the body to form the tail
再捏出少许面团、搓成长条
盘旋在猪猪身上当尾巴

cut out flower shape if desired
也可切出花形面皮当小花儿

cover shaped dough with a slightly greased cling wrap and proof till 1.5x in size
面团盖上抹上少许油的保鲜膜、发酵至 1.5倍大

mix cocoa powder with egg yolk. dab base of satay stick with it
then imprint onto the dough to form eyes
可可粉和蛋黄拌匀，用竹签底部沾上少许可可糊
印到面团上，做出眼睛

or draw lashes
画上眼睫毛也很口爱哈

bake in centre rack of 170 degrees C preheated oven for 15-20 mins
送入 170摄氏度中层烤箱烤 15-20分钟即可

Personal notes/温馨小贴士:

– i used 55g egg white and 165g whipping cream this time. butter was omitted
这次用了 55克蛋白和 165克淡奶油、免去黄油

– i used a 3cm ice cream scoop to spoon in custard onto dough
我用了直径 3厘米的冰淇凌勺将卡仕达勺入面皮

– you will use only about 1/4 portion of the above custard. remaining custard can be chilled up to 4 days
这次只会用上以上卡仕达四分之一份量。剩余的可冷藏 4天