Shunde water buffalo milk pudding bread~ I was amazed the first time I tried it, so I'm recreating it!

First, prepare the necessary ingredients. Pour the dough ingredients (except for butter and salt) into the stand mixer bowl.

After mixing slowly until a dough forms, switch to medium-high speed for kneading.

Knead until it can be stretched into a thick film.

Add softened butter and salt and mix slowly until absorbed, then switch to medium-high speed and knead.

Knead until it can be stretched into a thin film.

The dough was placed in a proofing box and fermented until it doubled in size.

Divide the dough into 6 portions, round them, place them in the mold, and put them in a proofing box at 36 degrees Celsius to proof.

Ferment until doubled in size

Place in a preheated oven and bake at 180 degrees Celsius (top heat) and 190 degrees Celsius (bottom heat) for about 15 minutes. Every oven is different, so the baking time and temperature are for reference only!

After baking, gently tap the mold to release the food, and let it cool before use!

Cut off the top of the bread and remove part of the crumb.

To make buffalo milk pudding, pour buffalo milk and granulated sugar into a bowl and stir. Then add eggs and egg yolks and stir until well combined.

Pour in the heavy cream and cornstarch and stir until smooth.

Pour into a saucepan and heat over medium-low heat, stirring constantly to prevent burning.

Heat until small bubbles appear, then remove from heat.

Sift twice

Pour the buffalo milk pudding into the bread dough.

Place in a preheated oven and bake at 160 degrees Celsius (top heat) and 180 degrees Celsius (bottom heat) for about 20 minutes. Baking time and temperature may vary depending on your oven, so this is just a reference!

Let them cool after baking before eating!

Finish!