Twisted Cream Bread

Directions

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