Golden Fish Bread with Creamy Custard Filling
Golden Fish Bread with Creamy Custard Filling
Homemade Creamy Custard “Bungeoppang” (Fish-Shaped Bread)
As the weather gets cooler, a warm and comforting snack like Bungeoppang (fish-shaped bread) is irresistible! While traditional red bean paste is delicious, this version features a luscious, homemade custard cream filling that’s equally delightful. Enjoy these freshly baked, warm treats, cooled with a gentle puff. Let’s make these unique custard-filled Bungeoppang together!
Bungeoppang Dough- 150g bread flour (or all-purpose flour)
- 50g unsalted butter
- 1 large egg
- 1 pinch of salt
- 50g granulated sugar
- 4g baking powder
- 120g milk
- 1 tsp vanilla extract
Custard Cream Filling- 15g bread flour (or cake flour)
- 200g milk
- 2 large egg yolks
- 40g granulated sugar
- 8g vanilla extract
- 15g unsalted butter
- 15g bread flour (or cake flour)
- 200g milk
- 2 large egg yolks
- 40g granulated sugar
- 8g vanilla extract
- 15g unsalted butter
Cooking Instructions
Step 1
First, let’s prepare the dough for our delicious Bungeoppang. Melt the 50g of butter by microwaving it in 20-second intervals until completely liquefied. Be careful not to overheat it.
Step 2
In a large bowl, lightly beat the egg. Add a pinch of salt and whisk until well combined. Then, add the 50g of sugar and continue to mix until the sugar is dissolved and the mixture is smooth.
Step 3
Pour in the 120g of milk and 1 tsp of vanilla extract, and stir well. Next, sift in the 4g of baking powder and 150g of bread flour (or all-purpose flour). Gently mix until just combined; avoid overmixing.
Step 4
Add the melted butter to the batter and whisk until everything is smoothly incorporated, creating a silky batter. Cover the bowl with plastic wrap or transfer it to an airtight container, and let it rest in the refrigerator for at least 1 hour. This resting period allows the gluten to relax, resulting in a tender Bungeoppang.
Step 5
While the Bungeoppang dough is resting, let’s make the luscious custard cream! In a clean bowl, whisk the 2 egg yolks until pale. Add the 40g of sugar and continue to whisk until well combined and the mixture is smooth.
Step 6
Whisk in the 15g of bread flour (or cake flour) until there are no lumps. Sieving the flour beforehand will ensure an even smoother consistency.
Step 7
In a saucepan, gently heat the 200g of milk until it’s just simmering around the edges. Be careful not to boil it vigorously. Gradually pour the warm milk into the egg yolk mixture while whisking constantly with a whisk. Adding the milk slowly prevents the egg yolks from cooking.
Step 8
Once combined, strain the egg yolk and milk mixture through a fine-mesh sieve into a clean bowl. This step is crucial for achieving a silky smooth custard.
Step 9
Pour the strained mixture back into the saucepan and cook over low heat, stirring continuously with a spatula or whisk, until it thickens to a custard-like consistency. Once thickened, immediately remove from heat.
Step 10
Add the 15g of room-temperature butter and 8g of vanilla extract to the hot custard. Stir until the butter is fully melted and incorporated, creating a rich and smooth cream.
Step 11
To cool the custard quickly, place the saucepan in a bowl of ice water. Stir occasionally until it has cooled down. Once cooled, press plastic wrap directly onto the surface of the custard to prevent a skin from forming, and then refrigerate until chilled.
Step 12
Prepare the rested Bungeoppang dough and the chilled custard cream. It’s helpful to transfer both into piping bags for easy filling.
Step 13
Lightly grease your heated Bungeoppang mold. Fill each mold halfway with the dough, then pipe a generous amount of custard cream into the center. Cover the custard with more dough to seal it. Close the mold and cook over low heat, flipping occasionally, until both sides are golden brown and beautifully crisp. Enjoy your freshly baked custard Bungeoppang immediately!
