Custard Japanese biscuit turns out to be unusually tasty, tender and airy. But more dense than usual. This is due to the presence of milk and butter in the dough, as well as the way the biscuit is baked. Its main feature is that the biscuit is moist and perfect does not require impregnation. Try it, well, very tasty!
Purpose: For an afternoon snack / For a festive table
Main Ingredient: Flour / Eggs
Dish: Baking / Biscuit
Cuisine geography: Japanese / Asian
- Chicken Egg - 4 Pieces
- Sugar - 150 Grams
- Butter - 70 Grams
- Milk - 70 Milliliters
- Flour - 130 Grams
- Vanilla sugar - 5 grams
How to make Japanese Custard Biscuit
Prepare the ingredients for making Japanese Choux.
Sift the flour into a bowl.
Pour milk into a saucepan and add butter to it.
Place a saucepan on the stove and heat the milk until the butter is completely dissolved.
Pour hot milk with butter into a bowl of flour.
Toss flour with milk and butter with a whisk or mixer.
Separate the yolks from the whites and add to a bowl.
Mix well with a mixer until smooth.
Put the egg whites in another bowl.
Whisk the egg whites until soft peaks. After that, gradually add sugar and vanilla sugar, without ceasing to beat the whites until a dense and thick mass.
Add a mixture of flour, yolks, milk and butter to the proteins in several steps.
Stir the dough until smooth, smooth.
Cover the baking paper with baking paper. Wrap the outside with foil in two to three layers. Pour the dough into the mold. Place the dish on a baking sheet or in a large dish and pour hot water into that dish. We will bake the biscuit in a water bath. The diameter of my mold is 20 centimeters.
Bake the biscuit in a water bath in the oven at a temperature of 160-170 degrees for 60-70 minutes.
Remove the finished biscuit from the mold, cool and cut. Can be served at the table.