Custard buns

    These are  one of the popular sweet buns that sells in the Asian Bakery here.  

    Love the custard, and the soft fluffy bun!

 
         

Recipe is here
Ingredients ( for bread dough)
Bread flour  400g
Plain flour 100g
Instant dry yeast  6g
Cator sugar  100g
Salt  6g
Milk powder  20g
Beaten egg  50g
Lukewarm water  260g
Unsalted butter (room temperature)  50g

One beaten egg for egg wash

To make the custard
6 egg yolks
Castor sugar  150g
Plain flour  50g
Milk ( lukewarm) 500ml
Unsalted butter  20g
Vanilla extract  ( a little)

Method (custard)
Whisk yolks, add in half of the sugar, continue to beat to light and pale colour.
Add in sifted flour, mix well.
Add the remaining sugar into a small saucepan, together with the milk, heat it up until just boiled.
Very slowly, little by little, pour the milk mixture into the yolk mixture. Keep stirring and whisking as you pour, until all done.
Strain it through into a pot. Heat it up, at the same time keep stirring until mixture becomes smooth and glossy.
Add a little vanilla extract and mix well.
Transfer onto a shallow plate, wrap it with cling wrap. When it cools down, keep in the fridge for later use.  (Just loosen it a bit using a fork when use later).

Custard

Method for the bread (bread machine or your choice of kneading method)

Wet ingredients goes in before dry ingredients ( leave the unsalted butter aside)

When everything comes into a rough dough form, add in the unsalted butter. Let the machine do the rest of the kneading job for you.

When completion, transfer the dough onto the floured working surface.  Punch down air, roll into a ball shape and let it rest for 10 minutes.

Divide into 50g each, roll into ball shapes again, let rest for 10 minutes.

Roll to flatten the dough, wrap with the custard, seal it up. Lay them all on baking tray with parchment paper.

Let it rise for an hour or, until size is doubled.

Brush with egg wash, pipe the custard on top (see picture above).

Bake at preheated oven of 180C for 15 minutes or, until it turns browned slightly, a skewer inserted deep down and comes out clean.

note: a metal pan with boiling water is placed on the lowest shelf of the oven throughout baking.

roll to flatten the dough, wrap with the custard
seal it up, and rise for one hour

well-risen dough

brush with egg wash

pipe the custard on top and get it baked.