Custard bun

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4 servings

Very Easy

50 min

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A very tasty ideal drip.

Ingredients

1) For Crustard a) :

• 2 egg yolks
• 20 g sugar
• 30 g bread flour
• 130 g milk
• b)
• 250 g bread flour
• 30 g sugar
• 1/2 teaspoon salt
• 1 teaspoon yeast
• 15 g milk powder
• 100 g water
• c )
• 25 g unsalted butter

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Preparation

• 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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