Yield: 10 pieces of 8cm buns
30g fine sugar
10g top flour
5g corn flour
1/2 tsp vanilla extract
1. Mix egg with sugar.
2. Mix milk, top flour and corn flour.
3. Pour (2) into (1) and blend well. Sieve and heat up the mixture in low heat till thicken. Stir using a hand whisk.
4. Add in the butter and vanilla extract, and blend well.
5. Remove from the stove. Partially cover with a lid and allow the custard to cool down before use.
180g bread flour
20g top flour
30g fine sugar
1/2 tsp instant dry yeast
1/8 tsp salt
20g egg, beaten
20g unsalted butter
Custard for doodling
1. Mix all ingredients, except milk and butter, in a mixing bowl. Stir to mix.
2. Pour in the milk and stir the mixture in one direction till it form a sticky lump which pulls away from the wall of the bowl. Cover and let it rest for about 20 minutes.
3. After the 20 minutes rest, wear a pair of CPE disposable gloves to handle the sticky dough.
4. Transfer the dough to a work top, and continue the slam-pull-fold-turn process till the dough becomes smooth and slightly glossy.
5. Spread out the dough, and apply the softened butter over it. Rub the butter into the dough, as if washing a cloth. The butter will slowly incorporate into the dough after about 3 minutes.
6. After the butter has been well absorbed into the dough, repeat the slam-pull-fold-turn process till the dough becomes elastic and can form a membrane when stretch. This takes about 5 to 10 minutes.
7. Shape the dough into a ball by pulling down the sides of the dough, and seal at the bottom. Place the dough in a slightly greased mixing bowl, spray some water on top, cover with a lid, and let it proof for about 1 hour.
8. After 1 hour, or when the dough has double its size, turn out the dough into a floured surface. Flatten it with your palm to release the trapped air.
9. Divide the dough into 10 equal portions, about 39g each.
10. Roll up the small dough, pull down the sides several times to stretch out the dough surface, and seal at the bottom. Lightly coat with some flour and place back to the mixing bowl, cover with a lid, to rest for 15 minutes.
11. Roll out the dough with the centre thicker than the edge. Flip the dough so the smoother face will be facing out when wrap.
12. Place the dough onto a non-stick baking sheet, sprinkle with some water, and put into a closed oven to proof for about 30 minutes.
13. Transfer the remaining custard to a piping bag fixed with 0.2cm nozzle for "doodling" on the buns at the end.
14. After the final proofing, remove the dough from the oven. Preheat the oven to 170 degree Celsius.
Apply egg wash over the dough and "doodle" the custard over the dough.
15. Bake in the oven for 18 to 20 minutes, till the top becomes golden.
16. Allow the buns to cool down over a wire rack. Enjoy :)