Saturday, 25 March 2023

Coffee Custard Oreo Crust Bun


A coffee lover bun - coffee milk bun wrapped with coffee milk custard topped with Oreo biscuit crumbs ๐Ÿ˜‹๐Ÿ˜‹
Adding oreo cookie crumbs was just a way to help to finish up packets of Oreo biscuits bought by my son because of "Blackpink" collectible ๐Ÿ˜… You might ask "what's Blackpink"? It's a South Korean girl group. You are not alone if you didn't know about the group; I only got to know the group after seeing the name printed on the cookie packaging ๐Ÿ˜…

Yield: 10 small buns
Raw dough weight: 555 g
1st proofing: overnight 
Thaw in room temperature for 100 minutes
2nd proofing: 40 minutes 
Baking temperature:  Preheat oven to 190℃, middle rack, bake at 180℃ for 11 minutes, reduce to 170℃ for 4 minutes, turn off oven and continue to bake for 3 minutes, or till crust turns lightly browned.

Ingredients
210g bread flour
30g superfine wholegrain flour
30g raw sugar
2g instant dry yeast

50g natural yeast/sourdough, 100% hydration*
30g yudane dough^
1g instant coffee powder, dissolved in
10g hot water
110g low-fat milk, cold 
10g condensed milk 
10g whipping cream
10g beaten egg
30g cold water, to be added depending on dough condition

3g low sodium salt

20g unsalted butter, softened

Filling
Click above link to access to the custard recipe ๐Ÿ‘†

Toppings

Egg-whipping cream glaze
Oreo biscuit crumbs, about 20g
(I crushed about 4 slices of Oreo biscuits ๐Ÿช to fine crumbs)

* 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.
 


Directions:
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 ball.

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.

7. Start to preheat an oven to 180℃ for about 10 minutes. Apply egg-whipping cream wash over the shaped dough before sprinkling Oreo biscuit crumbs.


Use a pair of short scissors to snip two short cutting over the top of the buns.

8. Bake at 180℃ for 11 minutes, reduce to 170℃ for 4 minutes, turn off oven and continue to bake for 3 minutes, or till crust turns lightly browned.

9. Let the buns cool down a while before serving. Enjoy them warm ๐Ÿ˜‹








Melon Milk Pandan Sago Custard Bun


Besides the popular egg custard, I have tried filling my coffee milk buns with coffee milk custard. In search of new flavour custard, I have tried Japanese melon milk custard with pandan flavour sago pearls for this new recipe. Really delicious if you like melon and pandan flavours. 

The buns were baked at low temperature to keep their softness, but also to minimize the caramelized crust from over-powering the light and sweet aroma of the filling ๐Ÿ’—๐Ÿ’—๐Ÿ’—


Yield: 12 small buns
Raw dough weight: 603g
1st proofing: overnight in fridge 
Thaw for 100 minutes before shaping 
2nd proofing: 40 minutes 
Baking temperature:  Preheat oven to 180℃, middle rack, bake at 180℃ for 3 minutes, lower to 170℃ for 10 minutes, reduce to 150℃ for 3 minutes, finally turn off oven and continue to bake for 2 minutes, or till crust turns lightly golden brown.


Melon Milk Pandan Sago Custard Filling 
265g collected 
Click above sub-title to access to recipe link๐Ÿ‘†

Ingredients
20g hot water
20g raw sugar
25g top flour
10g potato starch
60g melon flavoured low-fat milk
50g whipping cream 
20g condensed milk 
1 egg
15g sago pearls
1 blade pandan leaf


Milk Bread Dough

Ingredients
230g bread flour
30g superfine wholegrain flour 
5g pumpkin powder
30g raw sugar
2g instant dry yeast

50g natural yeast/sourdough, 100% hydration*
30g yudane dough^
150g low-fat milk, cold
10g condensed milk 
5g whipping cream
10g beaten egg

25g cold water, to be added depending on dough condition

3g low sodium salt

20g unsalted butter, softened


* 50g natural yeast can be replaced by 25g each of bread flour and 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.


Directions:
1. Knead the dough following your preferred method. 
For my method, you can refer to my recipe Yudane Milk Bread. After kneading the dough to window pane stage, 

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

3. In the next day, remove the outer plastic bag, and let the dough thaw at room temperature for about 90 to 100 minutes. 

4. Divide the dough into 12 portions, about 50g each, shape into balls and let them rest for about 15 minutes.

5. Roll flat a dough, scoop about 20g of melon milk pandan sago filling to the center. Wrap up the dough and shape into a ball.

6. Arrange the shaped dough over the baking pan. Spray some mist over, and let the shaped dough proof in a cold oven for about 40 minutes.

7. Remove the proofed dough from the oven. And start to preheat the oven to 180℃ for about 10 minutes. While waiting, dust a thin coat of bread flour over the shaped dough surface.



8. After closing the oven door, reduce the temperature to 170℃ for 10 minutes, further reduce to 160℃ for 5 minutes, and finally reduce to 150℃ for 3 minutes, turn off the oven and let the breads bake for another 3 minutes, or till the tops are lightly browned. 
You can also bake the bread to a darker tone if you prefer a stronger aroma.

9. Let the hot buns cool down over a wire rack.
Tips: try not to feed too much filling to each bun as the filling might ooze out of the buns during baking. Something I've learned after seeing the result after baking ๐Ÿ˜•



I prefer to enjoy the buns warm ๐Ÿ˜‹
Keep unconsumed buns in the fridge and heat up at 130℃ for about 10 minutes before serving ๐Ÿ˜‹




Thursday, 23 March 2023

Melon Milk Pandan Sago Custard for bread filling

 

Created a new flavour of custard for my bread - smooth Japanese melon flavoured milk custard blended with pandan sago pearls. Yes, I love it ๐Ÿ˜‹๐Ÿ˜‹



This recipe will collect about 262g of melon milk pandan sago custard ๐Ÿฎ

Ingredients
{A}
15g sago pearls
1 small blade pandan leaf
one small drop of green food dye, optional

{B}
25g top flour
10g potato starch
60g Japanese Melon milk, cold

{C}
20g raw sugar
20g hot water

{D}
50g whipping cream, cold
20g condensed milk, cold
1 egg, 57g 

{E}
10g unsalted butter



Directions
1.Rinse sago pearls a few times till water is less cloudy. Soak sago pearls in warm water for about 15 to 20 minutes.

2. Boil about 100~120 ml of water with pandan leaf. When the water is boiling, add soaked sago pearls to it. Stir and cover for about 10 to 15 minutes, or till the sago pearls turned translucent. 


Add a small drop of green food colour to the sago pearls.

Stir well and let the content simmer for about 5 minutes.

3. Rinse the sago pearls in a sieve under running water till the water runs clear of starch.

4. Transfer the drained sago pearls to a small cup. This will be {A}.

5. Combine {B} into a paste. Blend {B} with {C} followed by {D}.

6. Heat {E} in a pot till it bubbles.

7. Pour in mixture from Step 5. Stir immediately and regularly till the mixture thickens.



8. Mix in the pandan sago pearls from Step 4.


9. Transfer the melon milk pandan sago pearls custard to a glass container.



Seal the custard with a cling wrap touching the surface of the custard. Refrigerate after cooling down.