Yeild: 4 small custard buns
1 egg yolk
20g fine sugar
120g low fat milk
9g corn flour
A few drops of vanilla essence
1/2 tsp salted butter
1. Mix egg yolk with sugar with a whisk.
|Whisk yolk with sugar|
2. Add 2 tbsp of milk from the 120g of milk to the yolk mixture. Mix well.
|Adding milk to yolk mixture|
3. Add corn flour and vanilla essence to (2).
|Adding cornflour to the mixture|
|Adding vanilla essence|
4. Heat the remaining milk in a pot to just about to boil. Pour the hot milk into (3) and stir immediately. Return the milk mixture to the pot to heat up again.
|Adding hot milk to the custard mixture|
|Pour back the custard to the pot|
|Use a whisk to stir the custard|
5. Stir constantly. Stop heating when the custard thicken to coat the whisk.
6. Remove the pot from the heat and let it cools down for about 10 minutes. Add in the butter and blend well.
|Add butter to the custard|
7. Cover the custard to prevent drying up. Let it cool down before use.
|Cover the custard while cooling down|
The method of making the custard buns is similar to the Japanese An-Pan using HCP to bake.
30g water roux
95g bread flour
2 tsp raw sugar
1 tsp dry yeast
10g salted butter
1. Mix water roux and milk. Keep warm the mixture in a rice cooker for 10 minutes if your ingredients are in room temperature.
If your ingredients are cold from the fridge, then keep warm in a rice cooker for 20 minutes. And let the mixture stand in the rice cooker for another 10 minutes.
|Add water roux to the milk and keep|
warm in rice cooker.
2. Pour bread flour into a clean mixing bowl. Dig a well in the middle, add in 1 tsp of sugar and yeast. Sprinkle the other 1 tsp of sugar around the flour.
3. Add about 4 tsp of warm milk mixture from (1) to the yeast. Let it rest for about 3 minutes to activate the yeast. Pour the rest of the milk mixture to the flour and mix well.
4. Add in the melted butter and mix well. When the butter is well incorporated with the dough, let it rest for 5 minutes.
5. After the 5 minutes rest, start kneading the dough for about 10 minutes, or until the dough is smooth and elastic.
6. Keep the dough in a covered container pre-coated with oil. Let the dough proof for about 20 to 30 minutes, or until the dough double in size.
7. Deflate the dough and roll it into a ball. Cut the dough into 4 portions.
8. Take one portion of the dough to wrap the a spoonful of custard cream. Seal the opening and face the sealed end down on a piece of greased parchment paper.
9. Let the dough rest in the HCP for about 10 minutes before baking. Bake the bread for 8 minutes in medium heat. Flip and bake the other side for 5 minutes.
10. Let the buns cool down a while before consuming :)