Custard Raisin Bread

How would you react if you have to do something that you've never done before? Panic? Scared? Or just do it! For me, if it's something very new, if I have a choice, I'll try to avoid doing it, but if I am left with no choice, then...redah jerrrr. Last Monday morning, after sending Syahmi to school, I realise that the front left tyre was lack of air. But I just dismiss the thought, hoping at the same time, it is that way all the time. But towards evening, it didn't look too good. I sms-ed hubby and he told me to drive to the tyre shop nearby and ask them to check. Tried giving as many 'reasonable' reasons to avoid carrying out that 'job' but to no avail. Hubby said, if I didn't fix the tyre soon, then the condition can be worsen. Oh oh.. I wouldn't like that, definately. So yeah, took the car keys, start the engine and off I go. It took less than 10 minutes and my tyre's fixed. All I have to pay is just RM5.00! Not worth all my tensions! Hahaha...

Moral of the story : Perkara kecik jangan diperbesar-besarkan! Belum cuba buat belum tahu susah senangnya!

Recipe to share is the second experiment I did, the same day as the Bahulu Batik Mekar Kukus. Came across this recipe at Pook's Blog Dailydelicious. Thank you Pook for the lovely recipe. I did a few adjustments to the recipe according to whatever's available in my stock. For the original recipe together with the step by step photo of this roll making, please visit Pook's Custard Raisin Bread

CUSTARD RAISIN BREAD

Bread

200g bread flour
20g sugar
3g salt
140g milk
3g (3/4 teaspoon) instant yeast
20g butter

Filling

80g raisin
2 tablespoons orange juice

Custard Cream

2 egg yolks
40g sugar
20g flour
150g fresh milk
20g butter
1 teaspoon Vanilla essence

Apricot jam for glazing (I just brush with butter)

Method :
Bread (using Bread Maker)

1. Pour fresh milk into the bread maker pan. Add in sugar and salt.
2. Top it with flour and yeast.
3. Set the bread maker to dough setting and let it knead for 5 minutes. Add in 20g butter.
4. Leave to bread maker to finish it's task which will take about 1 1/2 hour including proving.

Filling

Soak the raisins with orange juice. Set aside.

Custard cream

1. Put egg yolks, flour and sugar in a pan, whisk together.
2. Pour the milk into a microwavable cup and heat for 1 1/2 minutes.
3. Gradually pour the hot milk into the yolk mixture, whisk all the time until all the milk is used.
4. Put the pan over low heat, whisk all the time until the mixture thickens.
5. Remove the pan from heat and add in butter into the custard, stir to combine.
6. Add vanilla essence and stir. Set aside to cool.

To assemble :

1. Roll the dough into a rectangle about 1 cm thick.
2. Spread the custard cream on top of the rolled dough.
3. Sprinkle the raisin over the custard.
4. Roll up the dough as you would a Swiss roll.
5. Cut into 8 pieces and place in the prepared foil cup, leave to prove under a tea towel for about 30 minutes.
6. Bake the bread in a preheated oven at 180 C for 25 to 30 minutes or until golden brown.
7. Brush with a bit of butter as soon as the bread is out of the oven.

This morning, Maz of Ilhamdapur dropped by my place and of course not empty handed. She brought me these... Thank you Maz for stuffing me with food and more food....