Friday 18 November 2022

Coffee Milk Custard Bun (Yudane)

Sweet milk buns baked to a light tone to keep an airy soft texture and sweet aroma that paired well with the coffee milk custard filling. To me, it was like eating a coffee flavour marshmallow πŸ˜πŸ˜‹

Video of the coffee milk custard buns πŸ‘‡

Yield: 10 small buns
Raw dough weight: 563 g
1st proofing: overnight 
Thaw in room temperature for 80 minutes
2nd proofing: 40 minutes 
Baking temperature:  Preheat oven to 180℃, middle rack, bake at 180℃ for 5 minutes, reduce to 170℃ for 5 minutes, further reduce to 150℃ for 4 minutes, turn off oven and continue to bake for 3 minutes.

220g bread flour
20g superfine wholegrain flour
40g raw sugar
1g instant dry yeast
1/8 tsp vanillin powder, optional

50g natural yeast/sourdough, 100% hydration*
30g yudane dough^
115g low-fat milk, cold 
10g condensed milk 
15g whipping cream
10g beaten egg
30g cold water, to be added depending on dough condition

3g low sodium salt

20g unsalted butter, softened

Click above link to access to the custard recipe πŸ‘†

Sprinkle some bread flour over the crust before baking.

* 50g natural yeast can be replaced by 25g of bread flour and 25g of water + 1/8 tsp instant dry yeast. Let the mixture stand for about 1 hour or more till it doubles in volume, before use. You can also keep the mixture in the fridge overnight and thaw it for 1 hour before use.

^ 30g yudane dough is prepared by combining 16g of bread flour with 16g of very hot or boiling water into a sticky dough. Wrap the yudane dough in cling wrap, and cool down before use. Use a silicone spatula to scrape out the sticky yudane dough from the cling wrap.

1. Knead the dough following your preferred method. 
For my method, you can refer to my recipe Yudane Milk Bread. 

2. After kneading the dough to window pane, shape the dough into a ball, and keep in a plastic bag coated with a little cooking oil. Keep in a second plastic bag before keeping the dough in the fridge overnight.

3. In the next day, remove the outer plastic bag, invert the dough, and let the dough thaw at room temperature for about 70 to 80 minutes. Thaw the coffee custard just before shaping the buns.

4. Turn the dough onto a floured worktop, deflate the dough and divide the dough into 10 portions.  Shape into 10 balls, cover with a towel or plastic sheet, and let them rest for about 15 minutes.

5. Roll flat a dough, and scoop about 24 to 25g of coffee milk custard to the center of the flat dough. 

Wrap up the dough and shape into a cigar shape.

6. Arrange the shaped dough onto a non-stick baking tray. Keep the shaped dough in a cold oven for second proofing for about 40 minutes.

End of second proofing πŸ‘‡

7. Start to preheat an oven to 180℃ for about 10 minutes. While waiting for the oven to get ready, dust some bread flour over the shaped dough.

8. Bake at 180℃ for 5 minutes, reduce to 170℃ for 5 minutes, further reduce to 150℃ for 4 minutes, turn off oven and continue to bake for 3 minutes, or till the buns are lightly tanned.

9. Let the buns cool down a while before serving. Enjoy πŸ˜‹

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