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We are going to make a Custard Bread!

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Or you can call it Crème Brûlée Bread or 
Yema Bread

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because the filling that I will use is Yema 
frosting.

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I still have a lot of Yema frosting left 
that's why i'll use it all up in our bread.

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For our bread, we have All Purpose Flour 
(you may use Bread flour), Evaporated milk 
(you may use Fresh milk),

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Instant dry yeast, Egg, Canola Oil, White 
sugar, & Salt.

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For the Yema filling, we need Evaporated 
milk, Condensed milk, Egg yolks, Vannila 
essence, & Cornstarch.

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Actually the Yema filling that I will use 
is the unused leftover from last time.

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But I will still show you how I made the 
Yema filling.

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Let's first make the filling.

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Let's all mix together the condensed milk, 
egg yolks, vanilla essence, & cornstarch.

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Just a reminder to turn off the flame first.

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Again, the measurements I gave is only half.

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If you noticed, I used 4 egg yolks here.

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Just follow the measurements I gave.

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I actually made plenty last time

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because i also used it as filling for the 
other recipes.

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That's why I thought of using the remaining 
filling in our bread.

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Mix it well until we incorporate all the 
ingredients.

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This is a Yema frosting and I also use this 
for Yema cake but this can be used as a filling 
as well.

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But if you don't like Yema frosting, you 
can make a Yema spread instead.

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The ingredients is pretty much the same, 
there's just a difference with the texture.

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When it's already mixed well, let's turn 
on the flame and let's cook it over low heat 
until the mixture has thickened.

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We should continue to mix it so that there 
will be no lumps.

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When the mixture is thick, turn off the flame.

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Set it aside and cool it completely.

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And now, let's make our bread.

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In a bowl, combine the All Purpose Flour, 
Instant dry yeast, Salt, & White sugar.

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Let's mix it.

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Let's pour the evaporated milk, egg, and 
canola oil.

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If you don't have canola oil, you may use 
corn oil or vegetable oil, but it will be 
softer if canola or corn oil is used.

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And yes, you can also use melted butter.

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Let's mix it well until it turns into a dough.

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And then let's knead it for 10-15 minutes.

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Remember that our dough is sticky, don't 
be tempted to add flour. Just put a little 
oil on your hand.

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But of course, if you have a mixer, it would 
be easier.

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And because my bowl is small and I it will 
be hard for me to knead, I will transfer 
it to a bigger light degrees chopping board.

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You may also knead in a clean table or counter 
top.

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And just continue to knead until the dough 
is already smooth and elastic.

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It's also good if you have a scraper to assist 
you with kneading.

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If you have another bread recipe, you may 
also use that.

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It will look like this the longer you knead 
it. It's not that sticky anymore.

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It will be easier for you to handle.

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Let's just continue to knead it until it's 
elastic.

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Here's our dough. Let's just fix it.

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For us to know if our dough is okay, let's 
press it,

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and if it bounces back, our dough is okay.

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Let's place the dough in a light degrees 
bowl.

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I used the same bowl but with light degress.

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Let's also add a little grease in our dough 
for it to not dry.

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Cover it with a damp cloth and let it grow 
for 1 hour and 40 minutes.

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It should be placed in a warm area in your 
house.

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After an hour and 40 minutes, this is our 
dough.

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If the weather is cold, just add more hours 
in growing the dough.

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Let's punch down the dough to deflate it. 
Let's release the gas.

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Then let's stretch the dough into a wide 
rectangle.

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Yes you may use a rolling pin.

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And then let's form it into a log or a baton.

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So now let's cut the dough into 12 equal 
parts.

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If you want it smaller, you may cut into 
16 equal parts.

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If you want bigger ones, you can do 10 equal 
parts.

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And if want their weight to be the same, 
you can use a weighing scale.

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Get one piece and make it round.

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Then let's flatten it.

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Add yema filling in the middle.

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Let's wrap and seal it.

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Make sure to close it off properly

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because when the dough expands, it might 
open.

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Just pinch it to seal it properly.

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Then just repeat the steps with our remaining 
dough.

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Let's put it in a tray with parchment paper 
or light degrees.

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Cover it and let's do a final rise for 40 
minutes.

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30 minutes is fine when the weather is hot.

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After 40 minutes the size of the dough is 
doubled.

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Remeber to not grow it too much. We can already 
bake it.

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And since we're not going to use an oven, 
i heated our improvised oven. I am using 
a cauldron.

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However you may use a big pot.

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Let's pre-heat it for 5-10 minutes over high 
heat.

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Just put a metal which we can put something 
on top inside the pot.

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Let's cook it over medium low heat for 15-20 
minutes.

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Remeber to check it after 15 minutes.

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Again, our recipe can be baked in the oven.

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After 15 minutes, here's our bread.

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The top part of our bread is white but it's 
already brown inside.

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Let's check the bottom.

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If this is not the color when you check it, 
just extend the cooking time for 3-5 minutes.

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Remove it and let it cool.

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And while we are letting it cool, let's make 
the caramel sugar.

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Let's combine the white sugar and water.

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Turn off the flame first, okay?

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It's better if the pot is deep. I don't have 
one that has a longer handle that's why i'm 
using this.

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Let's leave it like this for 5 minutes to 
make sure that all sugar is moist.

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After 5 minutes, let's turn on the flame 
and bring to a boil over medium low heat.

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Let's just leave it; don't mix it.

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After a few minutes, it's starting to simmer.

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Again, let's leave it and don't mix it because 
our sugar might not melt.

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There! The water is starting to evaporate.

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You will also see that the color is slowly 
changing.

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But if you get unlucky and the sugar is crystallized, 
don't worry because that can be fixed.

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Turn off the flame and add half cup of water. 
Turn on the flame and just reheat it.

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You will see that the sugar will melt again 
and the water will evaporate.

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There, the color is slightly changing to 
a very light yellow.

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Tilt or swirl the pan for the color to be 
equal.

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Our goal is for the caramel to turn amber 
in color.

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There, the color is almost turning amber. 
Just a little more.

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Just make it amber, alright? Don't make it 
too dark, don't burn it.

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Here's the color that we want for our caramel.

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While our caramel is still hot and runny, 
let's dip the top portion of our bread

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and let the excess caramel drip. Please be 
extra careful in this stage

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and focus on what you are doing because we 
know that you can be burned with hot caramel.

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You can use thongs to avoid getting burned.

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But I did not use one anymore, because our 
bread is soft.

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Maybe if I pressed it too hard, i might tear 
the bread.

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Here's our bread with caramel on top.

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Remember to not make the caramel too thick 
because you might not be able to bite it 
later.

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When you slightly notice that the consistency 
of the caramel is thick, just reheat it for 
the caramel to be runny again.

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The tendency is when our caramel is thick,

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when you dip the bread, it will slightly 
stick to the caramel and will be torn when 
you lift it up.

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And the coating of the bread will be thick, 
so when you bite the bread, it will be hard.

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Let's just continue dipping our breads.

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If you don't want to put caramel because 
it's extra work already,

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it's also okay without it because our bread 
and filling is already delicious.

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It just looks good when there's caramel on 
top. It's more enticing to eat, right?

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And this is what I was talking about, when 
the caramel is no longer runny,

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there's a tendency that the bread will stick 
and it might get torn. Just like this, it 
almost got torn.

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Then let's just let our caramel set and harden.

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So here's our Crème Brûlée Bread or our Custard 
Bread!

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But before we proceed with our Taste Test, 
for those who have not subscribed yet, please 
susbscribe to our Youtube channel,

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click the notification bell, and please click 
'All' for you to be notified with all our 
uploads.

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So here, let's taste it!

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There.

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Mmmm.. Did you hear that?

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It has crunch!

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Our filling is so delicious.

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There! The filling is yummy; the bread is 
so soft.

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So delicious!

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You might be asking what's the difference 
if there's caramel sugar on top.

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For the taste, the caramel is not a big factor.

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But with the texture and combination; the 
bread is soft, the filling is good, and the 
caramel has the 'crunch' when you bite it.

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You know the texture is soft & there's crunch, 
something like that.

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And then the look is beautiful, it's very 
pleasing.

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But if it's too much of a hassle for you 
if there's caramel, it's okay without it

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because our bread and our filling is really 
delicious already. Promise!

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I really like it!

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MMmmMmm...

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Delicious!

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Yum!

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Again, for the filling, you may also make 
the yema spread.

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The only difference is the quantity and a 
little difference on the texture but the 
ingredients are the same.

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Because this frosting is holding good on 
the cake.

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The yema spread is not that runny; it's thick 
and spreadable. Somewhat like that!

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That's it!

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For the taste, the yema frosting is slightly 
light. Both are tasty.

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That's why I chose to do this.

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Nothing, i just like it.

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'cause I used it in Brigadeiro as well.

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And again, our bread can be baked in the 
oven alright?

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Look how it looks because we used an improvised 
oven. Only the bottom part is brown

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then the top portion is white.

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But if you put it longer in the improvised 
over, there's a tendency that the top part 
will be brown

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but the bottom part will surely be slightly 
black.

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So 10 minutes or 15 minutes medium low heat 
is okay.

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Your bread will be cooked.

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Delicious! The combo is really delicious.

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The only downside of it is when the caramel 
is outside for too long, or even in the fridge, 
it's a bit sticky.

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There... But it's still crunchy.

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Delicious!

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I'm really speechless, it's so tasty!

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So I hope you liked it and I hope you will 
do this for to be able to taste what i'm 
talking about.

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So there! I hope you liked it! Bye!

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And here are the prices of our ingredients.

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We have made 12 pieces and the cost per yield 
is ₱7.34.

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You may sell it per piece for ₱15.

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Again, the selling price will depend on the 
price of the ingredients on your location.

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And before I say bye, we have another dose 
of inspiration.

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Here's the Ube Cheese Pandesal of Miss Charlene.

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Yema Cake by Miss Juvy.

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Here's her Maja Blanca without gata.

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Custard Cake by Miss Imie.

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She has Kutsinta.

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And small Sapin-Sapin.

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Again, I want to say thank you to all who 
are sending photos.

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Always take care and protect yourselves.

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And remember, getting sick is prohibited.

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Thank you for the support! For those who 
have not subscribed yet,

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click the notification bell, and please click 
'All'

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00:15:49,800 --> 00:15:52,900
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00:15:53,000 --> 00:15:57,200
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