dailydelicious

Apple custard bread

2026-06-12T17:37:46.070+07:00

Lately, I've only been making bread. ^^

To be honest, it's probably because of my age, haha. I still love cakes, cookies (and many other things), but I can't eat as much as before.

Because most of the recipes I share require multiple tries until I'm satisfied (and confident) with them before I dare share them. Now that I eat less, a recipe I could test within a month takes longer. I make it, then move on to another recipe, haha. Some recipes take up to three months before I get to the second try.

But I think my friends can wait, right? Because if I'm going to eat something, I want it to be delicious and to my liking (because I don't eat low-sugar or low-fat desserts).

Okay, I've given you my excuse for posting less recipes than before. Now, let's talk about today's recipe. It's another delicious bread recipe.

The instructions are quite long, but they're not complicated. It's long because the bread filling has two parts: pastry cream and sautéed apples. For the pastry cream, I used a microwave method recipe, which I use regularly these days because it's easy and quick. For the sautéed apples, it might take a little time, but I chose to sauté the apples on the stove instead of in the microwave because it results in a softer and tastier texture. The downside of microwaving apples is that they can sometimes become drier and shriveled.

Once these two parts are done, you can knead the bread dough by hand or using a bread machine to make your life easier .

For shaping, a simple rolling method is used. However, you need to be careful when cutting the dough. I use sewing thread (or you can use unwaxed dental floss) instead of a knife because it produces a smooth, even cut without flattening like a knife would.

Other than that, there's nothing else to be careful about. Just make it and wait to enjoy your delicious bread!

Apple custard bread

18cm round cake pan

Pastry Cream
2 ............................ Egg yolks
1/2 tsp ................... Vanilla extract
1/8 tsp.................... Salt
22 g ....................... Cake Flour, sifted
35 g ....................... Granulated sugar
30 g ....................... Milk (A)
200 g ..................... Milk (B)

25 g ....................... Unsalted butter

Bread dough

200 g ................... Bread flour

25 g ..................... Granulated sugar

3 g ....................... Instant yeast

3 g ....................... Salt

100 g ................... Milk

40 g ..................... Egg

25 g ..................... Unsalted butter

Sautéed apples

250 g .................... Apple (weigh it after peeling and cutting it into pieces)

15 g ...................... Granulated sugar

1/8 tsp.................... Salt

1 tsp ...................... Water

15 g ....................... Unsalted butter

Topping

.............................. Beaten egg

.............................. Waffle sugar

Sift the flour into a bowl. Add salt and sugar and whisk to combine.

Put the egg yolks, vanilla, and 30g milk into a bowl and whisk to combine.

Pour 200 g of milk into the bowl and whisk to combine.

Cover and heat in the microwave (600W) for 2 minutes.

Remove from the microwave and whisk to combine.

Cover and heat in the microwave (600w) for 2 minutes more.

Remove from the microwave and whisk to combine. Add the butter and whisk to combine.

Pass through a sieve into a bowl.

Place a piece of plastic wrap directly over the custard cream and let it cool completely. Keep in the fridge until ready to use.

Peel and cut the apple into 1.5 cm dice.

Heat a frying pan over medium heat, add apple, water, salt, and sugar into the frying pan.

Add the butter and cook until it turns a pale caramel color.

Remove from the heat and let it cool completely.

Put the flour, sugar, and instant yeast into a bowl and whisk to combine. Put the salt into the bowl and whisk to combine.

Pour the milk and eggs into the bowl. Mix to combine.

Remove from the bowl.

Knead for7-8 minutes.

Or until smooth.

Put the unsalted butter into the dough. Knead for 5-6 minutes or until smooth.

Roll the dough into a ball.

Put the dough into a bowl, cover it, and let it rise for 60 minutes.

When the dough is ready.

Lined 18cm. round pan with baking paper

Roll out the dough with a rolling pin. Roll into 25x25 cm.

Spread the pastry cream over the dough. Leave 4-5 cm from the top.

Place sautéed apples over the pastry cream.

Roll the dough from the bottom.

Pinch the seam to fasten it.

Cut into 6 pieces.

Place the dough in the prepared pan.

Preheat the oven to190℃.

Cover and let it rise for 60 minutes.

Before baking, brush the top with beaten egg. Top with waffle sugar.

Bake in190℃ preheated oven for 33-35 minutes.

After baking, tap the pan on the table.

Let it cool on a wire rack.

Apple custard bread

Mini Green tea financier

2026-05-23T18:11:23.683+07:00

The reason I enjoy making financiers, besides their deliciousness, is that I can use up my leftover egg whites.

That's why I have more and more financier recipes! Haha. This time it's another financier recipe. I'm making them in small, bite-sized pieces. I used 4 cm mini muffin molds, but you can use other sizes too.

The method is the same as my other recipes: start by boiling the butter until the milky part of the butter separates from the fat. As you boil it, this milky part will caramelize (like frying milk in hot oil). When the milk caramelizes, you get a butter with a nutty aroma, which is called "Beurre noisette". When making financiers with other flavors, sometimes I don't prepare the butter like this, but this time, because I wanted the aroma to be very strong, I spent a little extra time.

The sweetened five-colored beans (that I put on top of the financier) add extra sweetness and richness. You can omit them if you don't have them.

Mini Green tea financier

Mini muffin Pan (12 pieces/ 4.5x2.4 cm )

Financier batter

75 g ......................... Unsalted butter

37 g ......................... Almond powder

12 g ......................... Bread flour

15 g ......................... Cake flour

3 g ........................... Green tea powder

1.2 g ........................ Baking powder

72 g ......................... Egg whites

60 g ......................... Granulated sugar

12 g .......................... Honey

1/8 tsp ..................... Salt

Topping

................................. Sweetened Five-Colored Beans

................................. Unsalted butter, and bread flour (or cake flour) for preparing the pan

Put the butter into a saucepan and place the saucepan over medium heat.

Until it becomes light brown in color. Remove from the heat and let the butter cool. We will use it when it reaches 50℃.

Sift the almond powder, both kinds of flour, green tea powder, salt, and baking powder together and set aside.

Mix the egg whites with granulated sugar. Add the honey and mix to combine.

Mix in the sifted flour mixture.

Pour the melted butter into the bowl.

Mix to combine.

Cover and refrigerate for 2 hours.

Brush mini muffin pans (12 pieces/ 4.5x2.4 cm ) with butter. Sift the cake (or bread) flour over the buttered pans.

Turn the pan upside-down and tap to remove the excess flour. Refrigerate until needed.

Before baking, preheat an oven to 190℃

Pipe the batter into the prepared pan.

Top with sweetened five-colored beans.

Bake for 15 minutes in the190℃ preheated oven.

Remove from the pan.

Let the financier cool completely on a wire rack.

Mini Green tea financier

Salt caramel nut cookies

2026-05-08T16:38:00.001+07:00

Before, I always had cookies at home, but after my niece moved into a dorm, I feel like I've been baking less.

Partly because there aren't many people to help eat them. Even though there are many more desserts I want to make, I've had to cut back a bit. But I can't stop baking completely, haha.

After not making cookies for a while, I finally had the chance to try a new recipe.

It's a caramel cookie, but the caramel I used isn't just any ordinary caramel; it's caramel-coated almonds.

Coating the almonds with caramel beforehand allows us to control the sweetness (and bitterness) of the caramel. If we boil the sugar until it becomes very dark, the intensity of the caramel will increase. But be careful not to burn it too much, as it will become bitter.

For this recipe, we don't need to bake the almonds beforehand because when we add them to the hot syrup, the heat from the syrup will cook the nuts (you can hear the nuts popping when you stir them).

I think this cookie recipe is delicious because the flavors are so complex. It's not just sweet; it's also fragrant and has a slight bitterness from the caramel. In short, it's so delicious that I want everyone to try it! ^^

Salt caramel nut cookies

9 pieces

Almond caramel

2 tsp ........................ Water

60 g ........................ Granulated sugar

60 g ........................ Almonds

1/8 tsp ..................... Salt

10 g ......................... Unsalted butter

Cookie dough

65 g ............................. Unsalted butter
1/8 tsp ......................... Salt

1/2 tsp ......................... Vanilla Extract
55 g ............................. Granulated sugar
30 g ............................. Egg
120 g ........................... Cake flour
2 g ............................... Baking powder

Topping

..................................... Flake salt

Preheat the oven to170℃.

Put the water and sugar into a pan and place the pan over medium heat.

Let it boil until the syrup turns into light caramel.

Put the almonds, salt, and butter into the pan.

Stir until the caramel darkens in color.

Pour it onto the baking paper. Spread it out and let it cool completely

Chop the almond caramel and set aside.

Put the butter, vanilla, and salt into a bowl. Beat until smooth. Add the sugar and beat to combine.

Pour the egg into the bowl.

Beat to combine.

Sift the cake flour and baking powder into the bowl.

Pour the chopped almond caramel into the bowl.

Fold to combine.

Use a 5.5 cm scoop to scoop the cookie dough onto a baking sheet. You will get 9 pieces. Lightly press the top with a fork.

Sprinkle flake salt on top.

Bake in the170℃ preheated oven for 14 minutes.

Use a large, round cookie cutter move in circular motion to shape the cookies.

Let the cookie cool completely.

Salt caramel nut cookies