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1
[Make the Pudding Sheet] Mix together the ingredients marked in the milk marked .
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2
Heat in a 500w microwave for 1 minute.
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3
Whisk the ingredients together to make sure the heat is evenly distributed.
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4
The result should be like a loose custard.
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5
Microwave for another 30 seconds, until the custard begins to firm up.
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6
If the custard is not firm enough, microwave for another 20 seconds.
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7
While the custard is hot, add in the butter marked and mix thoroughly.
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8
Bring the mixture together into a ball and press it out between two pieces of plastic wrap to form a sheet.
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9
The pudding sheet is now ready to use.
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10
[Postscript to step 2: It can be difficult to mix in the butter marked , but please make sure to mix it in thoroughly] Now we will make the bread dough.
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11
Place all the ingredients for the dough, except for the bread flour and butter, into the pan of your bread machine, and start the dough setting.
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12
After 7~8 minutes have elapsed, add in the flour and butter and let the dough cycle through its first rising.
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13
(If you want a caramelized crust to your dough, also add in 15 g of sugar.)
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14
Punch down the bread dough and let it rest.
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15
then fold in the pudding sheet we made in step 1.
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16
Shape the bread into your desired loaf, and bake at 180C.
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17
For a 230 g loaf this will take about 23 minutes, for a 300 g loaf, about 30 minutes.
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18
While the bread is still hot from the oven, paint the surface with the caramel sauce.
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19
This will make the bread even more pudding-like.
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20
In the picture of the cross section, the bread is close to pudding coloured, so it is difficult to see the pudding ribbon where the pudding sheet was folded in.
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21
I used Nisshin Mills smooth custard pudding mix.
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22
It contains about 40 g of pudding mix.
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23
I used 30 g for the pudding sheet, and poured the rest of the mix into the bread machine with the ingredients for the dough.
