How to make Custard Roll or Yema Roll

Here’s what you’ll need:
CUSTARD FILLING:
2/3 cups sweetened condensed milk (200g)
4 egg yolks
1 cup evaporated milk (250ml)
1 tbsp cornstarch (10g)
1 tsp vanilla (5ml)

DOUGH:
1 large egg
1 cup milk (250ml)
2 tsp instant yeast (6g)
1/3 cup sweetened condensed milk (100g)
3 and 1/4 cup all purpose flour or bread flour (406g)
1 tsp salt (5g)
1/3 cup unsalted butter (75g)

Instructions:

1. Let’s make the filling. In a pan, mix together condensed milk, egg yolks, evap milk and cornstarch. Stir until cornstarch is dissolve.
2. Cook over low heat until thickens, add vanilla extract then place on the fridge to seal.
3. In making the dough, mix together milk, egg, condensed milk and yeast.
4. Add flour and salt. Mix until the dough forms.
5. Add softened butter and mix until butter is fully absorbed.
6.Transfer to a lightly floured counter. Knead, slap and fold until smooth and elastic.
7. Smooth into a ball and coat with oil.
8. Cover for 1 hour or until doubled in size.
9. Then deflate the proofed dough by punching the air out.
10. Roll and flatten dough into rectangular, about 18 x 12 inches.
16. Spread the prepared filling. Cut into into 2 inches wide strips.
17. Roll each strips and place in a greased 11 inches baking dish or pan.
18. Let it proof uncovered for 20 minutes while preheating oven at 170C/350F. Top with almond slivers.
19. Bake in a preheated oven for 20 minutes or until golden.
20. Serve and enjoy!
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