Custard Mochi Green Tea Bun 奶油馅麻糬绿茶面包

You can experience three different textures in this sweet bread - mainly the softness in the green tea milk bread; the creaminess in the burnt-butter custard; as well as the chewiness in the mochi right in the center of the bun.

The taste of the bread is rather mild. The small portion of the burnt-butter custard helps to uplift the taste of the entire bun in a subtle way :)

Dark Brown Sugar Mochi

8 pcs 

Click the link for the mochi recipe. You can prepare the mochi one day ahead and keep it in an air-tight container and place at the veggie compartment of the fridge.

http://mymindpatch.blogspot.sg/2016/06/dark-brown-sugar-mochi.html

Burnt Butter Custard

Ingredients 

10g unsalted butter 无盐奶油

30g instant custard powder 

75g fresh milk 鲜奶

Directions 

1. Heat the unsalted butter over low heat till the milk solid in the melted butter becomes brown.

Swirl the melted butter constantly to avoid sudden bursting of hot butter.

2. Allow the burnt butter to cool down.

3. Mix instant custard powder with milk into a custard.

Unlike normal custard powder, instant custard powder needs no heating to thicken.

4. Blend in the cooled burnt butter into a smooth paste. Cover and set aside.

Green Tea Milk Dough

Raw dough weight: 403g

Ingredients A

120g cold water 冷水

30g raw sugar 黄砂糖

1/4 tsp fine salt 细盐

20g beaten egg 蛋液

15g coconut/vegetable oil 椰/植物油

Ingredient B

190g Prima bread flour 高筋面粉

20g Prima superfine wholegrain flour 超细全谷中筋面粉

8g milk powder 奶粉

1 tsp matcha powder 抹茶粉

Ingredient C

1/2 tsp instant dry yeast 即发干酵母

Topping

Some bread flour for sprinkling 面粉

Directions

1. Pour ingredient A into the bread pan.

2. Mix ingredient B before adding on top of ingredient A. 

3. Dig a hole in the centre of the flour, and pour in ingredient C.

4. Transfer the bread pan to the bread machine. Select "C-11 Ferment Dough" function and activate it.

5. When the program ends, let the dough remain in the bread pan for another 30 minutes.

End of 30 minutes.

6. Turn out the dough onto a floured surface. Flatten it with your palm to release the trapped air.

7. Divide the dough into 8 equal portions, about 50g each.

8. 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 on a plate, cover with a lid, and rest for 15 minutes.

9. After the rest, roll out the dough using a rolling pin. Keep the centre thicker than the edge.

Spoon about 14g of burnt butter custard, and a piece of dark brown sugar mochi, to the centre of the dough, wrap it up and seal tightly.

Wrap your palm around the dough and let it roll within your palm, to shape it.

10. Place the doughs onto a non-stick baking tray sprinkled with some flour. Spray some water and let the doughs proof for about 40 minutes in a warm oven, or till the doughs have almost doubled in size.

After 40 minutes of proofing.

11. Preheat the oven to 170 degree Celsius. 

Sprinkle with some bread flour over the surface of the doughs.

Score the surface of the dough using a pen knife. This step is optional.

12. After transferring the doughs into the oven, lower the oven temperature to 160 degree Celsius and bake for 10 minutes.

Reduce temperature to 150 degree Celsius and bake for 12 to 16 minutes, or till the top is slightly brown.

End of the baking session.

13. Transfer the hot buns to a wire rack to cool down.

Enjoy :)