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1
Make the custard cream.
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2
Use a whisk to mix the egg and granulated sugar in a heatproof bowl.
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3
Sift in the cake flour and mix well.
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4
Gradually add the milk while continuously stirring.
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5
Lightly cover with plastic wrap and microwave for 1 minute.
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6
Mix it well and then microwave for another 40 seconds.
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7
Mix until smooth and then stir in the butter.
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8
Transfer the cream to a flat dish and cover with plastic wrap so that the surface doesn't dry out.
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9
Chill until it thickens to a paste.
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10
Use the bread dough function on the bread maker to make the bread dough.
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11
When the dough has completed its first rising, remove from the bread maker and punch out the gas.
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12
Divide into 2 portions and form into balls.
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13
Cover with a tightly wrung out damp cloth and let rest for 10~15 minutes.
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14
Use a rolling pin, roll out each ball of dough to a 15 x 20 cm flat and smooth rectangle.
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15
Thinly spread half of the custard cream onto each rectangle of dough.
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16
Evenly sprinkle 2 teaspoons of granulated sugar over the cream on each.
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17
Roll up the dough from the edge as if rolling up a Swiss Roll cake.
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18
Seal the seams closed.
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19
Use a sharp knife to slice the dough down the center.
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20
Make sure to leave one end connected!
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21
Twist the two sections of dough together with the internal cross-section facing out and place into the cake pan (It's best if you line the pan with parchment paper or shortening).
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22
Leave for the second rising until they have doubled in size.
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23
Top with sliced almonds and bake in a preheated 190C oven for 18~20 minutes.
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24
Once they have finished baking, let them cool on a rack.
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25
When cooled, dust with powdered sugar and they are complete.
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26
Wrap and give away as gifts.
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27
Here's the cross-section.
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28
Another version
