There was an error in this gadget

Monday, 22 October 2012

Happycall Custard Buns



Yield: 8 custard buns

Water Roux (50ml for 180g flour)
1 tsp flour
40ml water

Mix water and flour together and heat over low flame until the mixture thickens. Stirring regularly.
(The water roux helps to keep the bread moist for a longer period of time).

custard cream:
Ingredient A
180ml milk
15g salted butter

Ingredient B
2 egg yolks
40g sugar
20g plain flour
1 tbsp corn flour

Ingredient C
1 tsp vanilla essence

Directions
1. Warm ingredient A (I keep warm in rice cooker for 15 min instead of heating over stove)

2. Mix ingredient B together using a whisk.

3. Pour warm ingredient A into mixture of ingredient B in three portions. Stir well after each pour.

4. Heat up the mixture of ingredient A&B in a ceramic pot. Add in ingredient C too.
 
The custard mixture just before
heating up.

5. Heat and stir until the mixture thicken with show of swirl lines. Remove the pot from heat source, and whisk for another 30 sec.

When the custard is done, you can
see swirl lines when you stir.

Scoop out the custard into a clean container, and
keep in a fridge after cooling down.


6. Scoop out the custard cream into a container. When returns to room temperature, cover the container and keep in the fridge for 2 hours.

Bun dough
Ingredients:
180g bread flour
2 tbsp raw sugar
1 tsp yeast
50ml milk
50ml water roux
15g butter, softened
1/2 egg, beaten

Directions:
1) Put 180g bread flour into a mixing bowl and dig a well in the centre.

2) Pour sugar, warm milk and yeast into the well. Let it stand for a while to activate the yeast.

Dig a well in the middle of the flour, pour in
sugar, yeast and milk.

3) Add in the water roux and mix well into a big lump.

Pour in the water roux when the
yeast has been activated

4) Pour the beaten egg in and use a handheld mixer with kneading hooks, to start kneading the dough.

Mixing the beaten egg to
the dough.

5) When the egg is well incorporate into the dough, add in the butter.

Knead in the butter

6) Continue to knead until the dough become smooth and elastic.

If the kneading has complete, you should be able
to stretch the dough without breaking.

7)Shape the dough into a ball and place into a rice cooker lie with a piece of baking sheet. Sprinkle a few drops of water onto the dough, covers and let the rice cooker runs the 'keep warm' mode for 7 minutes. Turn off the 'keep warm' mode, and let the dough continue to proof for about 50 minutes.

The dough just before the first
proofing.

8) When the time is up, coat your index finger with flour and insert into the centre of the dough. If the hole never close up, then first proofing is done. Take out the dough and punch down to release the trapped air. Fold 4 sides of the dough in, and shape into a ball again. Return the dough to the rice cooker to undergo second proofing for 30 minutes.

To check whether the proofing is completed, test it with
your index finger coated with flour. If the gap did not
close up, the proofing has completed.


Punch down to deflat the dough afte
first proofing.

9) When 30 minutes is up, take out dough and press out the air again. Roll the dough into a long roll about 30 cm in length. Use a dough cutter to cut the dough into 8 equal portions.

Divide the dough into 8 portions.

10) Sprinkle some flour on worktop. Take the first portion of the dough, flatten and roll out to a diameter of about 8 cm. The edge should be thicker than the centre. Put the roll-out dough onto a small saucer. Scoop a custard cream into the centre and wrap the dough into a ball. Place the sealed opening downward into the HCP lined with gridiron and parchment paper. Close the lid and let the buns undergo final proofing for 45 minutes.


Sprinkle some flour onto the saucer, before
placing the dough.

Place a rolled out dough onto
the saucer.

Scooop a spoonful of custard onto the

Wrap up the bun.
 


Seal the bun by pinching the end.
Place a gridiron into the pre-heated HCP.

The custard buns just before baking.


11) Add 1 tsp of syrup to 1/4 tsp black sugar, and 1 tsp egg, blend well. Use a brush to brush a thin film of egg wash on top of the buns before baking.

The brown sugar glaze.

12) Start baking the buns in medium low heat for 10 minutes, then lower the heat and continue to bake for 10 minutes. To check whether the buns are cooked, lightly press the surface of the bun, if it bounces back, then it is done. Otherwise, continue to bake for another 5 minutes and check again.

The buns baked in HCP.

Gaze the buns before baking.

13) Lift the buns out of the pan, and let them cool on a wire rack. Serve or keep in a plastic bag when they cool down :)


Buns cooling on a rack.



No comments:

Post a Comment

I love seeing your comment and sharing it with other readers. Your comment would be published after moderation. Thank you :)