100 g bread flour
50 g all-purpose flour
30 g sugar
1 large egg
40 ml warm water
1 tsp (2.8-3 g) dry yeast
30 g butter (if unsalted, add 1/4 tsp salt)
Mix both flour, sugar, egg, yeast, and warm water. Put the egg in the opposite side of yeast (yeast should be dissolved by the water, not egg). Stir until the clumps are gone. Add the butter. Knead 5-10 minutes until the dough is smooth.
Put the dough in a clean bowl, cover with plastic wrap, and rest it in 35-40 degCel for 30 minutes. While waiting, spread the canola oil all over the baking pan surface.
After fermentation, take the dough out of bowl, and roll it round thinly just like when you’re making pie sheet or pizza crust. Arrange in the baking pan. Make holes with the fork at the bottom.
Rest it again while making custard cream.
👩🏻🍳 🍋 Lemon custard
2-3 egg yolks (depending on the egg size)
60 g sugar
30 g all purpose flour, sifted
200 ml milk
Juice from 1 lemon (2-3 Tbs)
By using whisk/fork: Stir egg and sugar, add flour, add milk, add lemon juice. Mix well. Cook with low heat in small saucepan until thickened. Cool it down.
⚠️ Preheat oven 180 degCel now
👩🏻🍳 🍓 Strawberry topping
1/2 cup strawberry, mashed
1/2 cup sugar (me: 1/4 cup)
1 1/2 Tbs corn starch
1/4 cup water (more to thin)
double this recipe if you want to cover all bread
Mix sugar and corn starch, add water, and then strawberries. Cook with low heat until thickened but still pourable.
Fill bread dough with custard cream, fold the edges, and brush with egg yolks. Sprinkle sliced almonds on top (optional). Bake for 30 minutes.
Add strawberries cuts and glaze as desired.