My first attempt on this custard buns which suppose to be a loaf of bread but I make it into nine little buns and pipe some custard for the extra flavour. There are super soft buns and I believe if I make it into a loaf of bread it would be definitely fantastic texture to eat in slices. I make the buns in the late evening which totally no natural lightning for the shooting. Somehow, just right after the shooting, my other half hardly resist the smell and the sweetness and require to have one before sleep. I'll definitely make this bread again.
Recipe:
(A) Custard: 2 egg yolks / 20g sugar / 30g bread flour / 130g milk
(B) 250g bread flour / 30g sugar / 1/2 tsp salt / 1 tsp yeast / 15g milk powder / 100g water
(C) 25g unsalted butter
How I made it:
- For the custard, boil the milk with sugar until sugar dissolve but not boiling. Meanwhile, mix the egg yolks and bread flour to become a thick paste but no lumps. Add two tablespoon of milk if you find it too dry to mix.
- Pour the dissolve warm sugar milk into the egg yolks mixture, pour little by little and mix with a hand whisk until everything combine. Then, pour back the mixture into the cooking pan. Cook in very low heat and keep stirring until it thicken. Transfer to a plate and cover with cling wrap and chill for 60 minutes.
- Mix ingredients (B) and half of the custard until it become a smooth dough. Add in butter and continue to knead until it become a smooth and elastic dough.
- Place the dough into a clean bowl and cover with cling wrap to proof for 80 minutes.
- Divide the dough into 9 portions. Let the dough rest for 15 minutes.
- Roll each dough into ball shape and proof for 60 minutes.
- Egg wash the doughs then pipe some custard on the doughs. Bake at 190'C preheated oven for 25 minutes until golden brown.
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20 comments:
Wah, your custard buns so nice! Now I see my red bean buns I want to laugh, haha!. ;) Okay, copying your bun recipe now, thanks for sharing. ;)
I made these and they were delicious :) These look so good!
Hi Honey Bee Sweets,
Hi Snooky doodle,
I believe that you'll like this buns. It's really yummy! Enjoy!
YES! <3 I finally found a recipe to make this <3 thank you for sharing ^-^. But uhm do i have to use bread flour? Or can it be any kind or flour? And the custard can i put custard powder instead?
thank you for sharing the recipe. your bread recipes look so good, I'm going to link your blog in mine!
Hello, could you please tell me what size pan was used and if greasing the pan is necessary? Thank you again for all of your wonderful recipes. Quyen
Hi Quyen,
I used 9 inches square pan and lined with baking paper. You could grease the pan if you're not using baking paper. Cheers!
Hi, I'm rather new in baking. Hence I've got a number of questions to ask. Sorry for the inconvenience and thanks in advance.
May I know whether the dough is rest uncovered in step 5?
For step 6, is it done in a square pan? As for the 60 minutes proofing process, is it necessary to cover the square pan with cling wrap?
For step 7, egg wash the doughs using whole egg or egg yolk?
Lastly, what type of yeast did u use? Can I use instant yeast?
Hi Anonymous,
All the dough should be covered by any cloths or cling wrap at all time to prevent drying out. Yes, I did it in a square pan and cover with cling wrap for proofing 50 minutes. I egg washed the dough with whole egg. I used instant yeast.
Hi, can the custard buns last for few days? Method of storage? Or they have to be finished on the day of baking. Thanks!:)
Hi Anonymous,
I finished the buns in 3 days from the days it's baked. I store it in airtight container at cool dry place.
Hello grace, thank you for sharing the recipe! Did you knead the dough by hand? approximately how long is taken for kneading? From leila =)
Hi Leila,
I knead the dough by a stand dough hook mixer. Hardly tell you how long I had knead the dough cause it's not the matter of how long, it's depends on the consistency. Knead until the dough is no longer stick on your hand and form a smooth and elastic dough.
Hello,
Do you use the same speed for mixing the ingredients and kneading the dough (in step 3)? which speed do you use? low/medium/high?
Hi Anonymous,
I used speed 3 with my KitchenAid dough hook mixer.
Hi,
I wanna make custard buns with custard filling in them. Is is possible for this recipe?
Hi Anonymous,
Oh yes, you could add any filling in them. Enjoy!
Hi,
You mentioned in step 3 that half of the custard is used for the dough making. Is it possible if I don't add in half of the custard for the dough making?
Hi Anonymous,
I have not tried to reduce the custard before from the step 3. But you can try and experiment and wee how's the result. Cheers!
I like your blog. It is very informative and involves a lot hard work to capture those pictures. I am certain the baking communities can learn some baking skill from you blog. I baked a batch of custard bun last weekend. I didn’t pipe the custard on top of the bun. I used the custard as filling. I baked the bun from the silicone muffin mould (http://www.bakingfrenzy.com/silicone-flower-muffin-mould-p-346.html)I have some left over cookie crumbles in the freezer, I sprinkled it on top of the bun for decoration.
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