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(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.