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1
Prepare the ingredients.
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2
Beat the egg and set aside 30 g of it until needed.
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3
Mix the rest of the egg and milk to make 125 g. Mix and microwave for 50 seconds.
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4
Put into a bowl.
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5
Put the yeast and sugar next to each other and salt away from them.
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6
Pour Step 1 onto the yeast and mix with chopsticks gradually.
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7
Gently work together with chopsticks from the centre.
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8
Change from the chopsticks to your hands and add the butter.
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9
Start to knead.
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10
After bringing the mixture to a dough put it in an oiled bowl and cover with cling film.
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11
Leave to prove until doubled in size.
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12
[Custard cream] Put the sugar and flour into a dish and mix well with a whisk.
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13
Add the milk gradually and microwave the mixture for 1 minute.
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14
Remove the dish from the microwave and stir.
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15
Microwave it for a further 1 minute until creamy and thick.
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16
Add the reserved egg to it and mix well.
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17
Microwave the mixture for 30 seconds.
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18
Add rum, vanilla oil and stir.
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19
Add the butter and mix well.
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20
Cover the dish with cling film tightly to prevent from drying.
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21
After the first rising, punch out the air and divide the dough into 8 portions.
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22
Shape into small balls.
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23
Cover with cling film and leave to rest for 15 minutes.
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24
Roll out the dough into a flat round and put the cream in the centre.
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25
Place the dough with joint side down and leave to prove.
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26
Microwave the dough (about 40C) for 25 minutes to prove.
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27
Bake in an oven pre-heated to 180C for 14 minutes.
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28
When you prepare the egg set aside another 1 teaspoon of beaten egg.
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29
Mix it with 1 teaspoon of water and brush the tops for a shiny finish.
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30
It's done.
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31
Using this bread recipe, I made a 'Hippopotamus Bread Roll'.
