Cone Bread with Custard Filling (Bánh Mì Ốc Quế Nhâm Kem) is one of my favorite dishes when I was a child. My mom and aunts usually made them in weekends. This dish comes from many delicious Vietnamese Sandwich Recipes. I bet if you have kids, they will totally fall in love like me if they have a chance to taste. Today, I want to make it for my mom. If you guys want to cook with me, do not miss this recipe.
When you are ready, please follow our instructions below and let us start making one of stunning Vietnamese Sandwich Recipes. You will not regret with this decision when you follow carefully step by step with us.
Cone Bread with Custard Filling Recipe (Bánh Mì Ốc Quế Nhân Kem)Print Recipe
- 500g wheat flour
- 200ml fresh milk (no sugar)
- 2 eggs
- 1 teaspoon salt
- 100g white sugar
- 50g butter
- 1 ½ teaspoons yeast bread
- For Fillings: 350ml fresh milk (no sugar), 3 eggs, 70g white sugar, ¼ bowl tapioca starch or wheat flour, ½ teaspoon salt, 1 teaspoon vanilla
- Pattern for making cone bread or aluminum papers.
Making filling: Stir eggs gently in 15 – 20 minutes. Next, add tapioca starch into a bowl and mix well until they combine together.
Pour fresh milk + sugar into the pot, bring to cook until sugar is melted.
Pour the hot mixture milk into mixture eggs in step 1, stir gently and nonstop to make sure eggs will not be cooked. Then, bring this mixture to cook again in the small heat. Do not stop stirring when cooking. When the mixture becomes thick and boil, turn off the heat. Wait to get cold and add vanilla starch into the pot. Here is also the important step to create a delicious filling for one of the stunning Vietnamese Sandwich Recipes.
Pour mixture egg in step 3 into nylon bag like the photo below and put in fridge (on the vegetable drawer).
For cover: If you do not have a cone pattern, you can use aluminum paper instead. Cut these papers into square shapes (25 * 25cm). Next, fold into triangle shapes and use your hand to create a cone.
Cook fresh milk until it reaches 60 degree. Pour slowly yeast bread into this mixture. Wait in 5 minutes to blow.
Mix well all dried ingredients for making bread: wheat flour, salt, sugar.
Pierce a hole on the center of mixture flour and add more eggs and mixture yeast in step 6. Use your hands to stuff well. Stuff until it is soft and smooth. Add slowly sliced butter and stuff more 2 minutes.
Cover carefully this mixture by nylon bag and wait in 1 – 2 hours. Next, separate into small balls equally. Then, use nylon bag and cover each ball again, wait more 5 minutes.
Use hands to roll them into long pieces.
Roll gently each long piece around aluminum paper corn shape from top to bottom. Put on a grilling tray. Cover carefully in 15 minutes before bringing to grill.
Stir well 1 egg with 1 tablespoon water.
Use a small brush to spread mixture egg on the face of breads.
Bring to grill at 180 degrees in 10 – 20 minutes. When their faces turn brown to yellow, bring it out the grilling stove. Wait to get cold, pull the aluminum paper out and add filling into breads.