I have made Custard Buns previously and this time I got a can of custard powder, instead of making the custard from scratch like last time. Having baked and cooked my food from scratch for some time now, I can taste on what is out of a box mix or can mix. And the custard powder has this certain lingering paper smell or taste even after baking, of which I don't really fancy. But to save me time and in my plan to try everything, I gave it a try. The kids loved it but I will only use it for convenience sake.
The good thing about using custard powder is that the custard is clumpy in texture, hence easier to fill into the dough and doesn't seep out during the shaping and rolling. The bread dough was divided into 16 portions and rolled out individually to a small circles to fill in 2 heap teaspoon of the custard. Making buns takes alot of time but if you have a structure of time and what to do, then the process goes very fast. For this recipe, I prepared the bread dough first and while it was at rest for an hour, I cooked the custard and let it cool. I then divided the dough into 16 balls. And worked with 1 dough ball at a time by rolling out flat, filling up with the custard, enclosed it and let it rest on the baking pan. And then continued with the next one. There is no need to bake these buns in a paper cup, as they will bake nicely on a large cookie pan.
3 cups Bread Flour (extra for dusting)1/3 cup sugar
1 tbsp yeast granules
2 tbsp butter, softened to room temperature
2/3 cup warm water
1/3 cup warm milk
1 large egg
30ml Warm Water
40g Custard Powder
1)Stir the bread flour, yeast and sugar together with a fork to mix.
2)Pour in the warm water and using a spatula to mix into a rough mess. Next add in the warm milk and do the same thing.
3)Beat in the egg and stir in to mix.
4)Drop in bits of the softened butter and using your hands, knead and rub the butter into the flour & liquid mixture till combined. Dust with a little flour if it gets too sticky to knead.
5)Dust working surface with some flour, and knead the dough for 1 minute, folding at intervals and pushing down to knead again. Dust with a little flour as you go, the dough will get less sticky and still feel slightly wet in your hands.
6)Let the dough rest in a big bowl, covered with cling film and let to rest and rise for 1 hour.
1) Boil the milk together with the butter and sugar on low heat.
2) Dissolve the custard powder and flour in the warm water. Beat eggs separately and then stir the custard powder mixture into the beaten eggs.
3)Continue beating the eggs and take the milk and slowly pour some into the egg & custard mixture. Take this mixture and pour it back into the milk in the pot and continue to cook on low heat till the mixture becomes thick and clumpy, about 5 mins. Remove from heat and let cool to room temperature.
1)Remove the bread dough to the working surface.Divide the dough into 12 to 16 balls, weighing 40gm each.
2)Using a small rolling pin on a dusted surface roll out each ball into a circles. Place 2 heap tsp ball of custard filling in the middle and gather up the edges of the dough to enclose the filling. Put it down on the working surface and pinch the edges closed and gently roll it with your palm pressing down slightly to get the round shape. Place the buns onto a baking pan. Continue with the rest and let the buns rest for 30 mins. Preheat oven to 400F (200C) and place rack to the bottom part of the oven.
3)Egg wash the buns and decorate by piping any extra custard on top of the buns. Bake the buns for 15 to 20 mins, rotating the pan halfway. Remove from oven immediately, let cool a bit before eating. Filling may still be hot.