Salted Egg Custard Buns
Making salted egg custard buns is now made simpler!
Ingredients
Custard Filling
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Condensed Milk 45.0 ml
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Unsalted Butter 30.0 g
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Coconut Milk 50.0 ml
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Custard Powder 3.0 g
Dough
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Water 190.0 g
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Instant Dry Yeast 0.5 tbsp
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Sugar 1.0 tbsp
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Oil 1.0 tbsp
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All Purpose Flour 270.0 g
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Baking Powder 2.0 tbsp
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Salt 2.0 g
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Flour 100.0 g
Preparation
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Custard Filling
- Using a food processor, mix until everything is well combined.
- Add milk and milk powder until everything is incorporated.
- Transfer to a mold weighing 25g and freeze overnight.
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Dough
- Using a thermomix, place water into mixing bowl and mix 30 sec/37C/speed 3.
- Pour water in another container, add yeast, sugar and oil rest for 4 minutes.
- Add flour, baking powder and salt.
- Mix for 10 sec/speed 6. Add yeast mixture and knead 2 min 30 sec/close lid/kneading symbol.
- Roll out dough into flat oblong shape, form a cylinder and cut into 40g each.
- Arrange in tray and cover with clean towel.
- Rise in a warm place(50C) for 25 minutes. Set aside.
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Assembly
- Flatten the dough to give ample space for the frozen custard filling.
- Seal it by pinching the ends towards the centre.
- Line the bottom with parchment paper.
- Steam for 5-8 minutes.
