{"id":760,"date":"2014-05-08T22:11:19","date_gmt":"2014-05-08T14:11:19","guid":{"rendered":"https:\/\/lalaskitchen.net\/\/?p=760"},"modified":"2014-05-08T22:11:19","modified_gmt":"2014-05-08T14:11:19","slug":"sweet-custard-buns","status":"publish","type":"post","link":"https:\/\/lalaskitchen.net\/?p=760","title":{"rendered":"Sweet Custard Buns"},"content":{"rendered":"

Sweet buns are a regular purchase for us whenever we visit an Asian bakery, especially the custard-filled ones!\u00a0The dough to this recipe is beautifully light and airy,\u00a0the custard thick and creamy. These buns are best eaten freshly baked and accompanied with a cuppa.<\/p>\n

\"KBD_7554\"<\/a><\/p>\n

Prep and Cooking Time – 30 minutes plus proving and cooling time<\/strong> | Makes – 15 buns<\/strong><\/p>\n

INGREDIENTS<\/strong><\/p>\n

For the Sweet Bread…<\/em><\/div>\n
–\u00a0500g plain or baker’s flour<\/div>\n
– 1packet (20g) of dried yeast<\/div>\n
– 100g caster sugar<\/div>\n
– 1 teaspoon salt<\/div>\n
– 270g luke warm water<\/div>\n
– 50g butter, cubed and at room temperature<\/div>\n
<\/div>\n
For the\u00a0Custard…<\/em><\/div>\n
\n
–\u00a080g raw sugar<\/div>\n
–\u00a040g corn flour<\/div>\n
–\u00a01 teaspoon vanilla essence<\/div>\n
–\u00a03 large eggs<\/div>\n
–\u00a0500g milk<\/div>\n
<\/div>\n
For the\u00a0Glaze…<\/em><\/div>\n
–\u00a02 tablespoons of white sugar<\/div>\n
–\u00a02 tablespoons of water<\/div>\n<\/div>\n

 <\/p>\n

METHOD<\/strong><\/p>\n

MAKE THE CUSTARD…<\/em><\/p>\n

Add sugar and cornflour to the TM bowl. Mill\u00a010 sec \/ speed 9<\/strong>.<\/p>\n

Add vanilla essence, eggs and milk and cook\u00a07 mins \/ 90oC \/ speed 4<\/strong>. Once cooked, transfer to a container to cool in the fridge.<\/p>\n

MAKE THE BREAD…<\/em><\/p>\n

Add flour, sugar, yeast and salt into the TM bowl and mix 45 sec \/ speed 3<\/strong> with the lid off.\u00a0During this time, slowly add the lukewarm water into the bowl through the MC opening.<\/p>\n

Once all the water is added, mix the dough mixture for\u00a010 sec \/ speed 6.<\/strong><\/p>\n

Add the butter and knead 1 min and 30 sec \/\u00a0\"Closed\u00a0\/<\/strong><\/strong>\"dough\u00a0ensuring all the butter is kneaded into the dough. The dough will be very sticky and it has some elasticity to it.<\/p>\n

Roll the dough and allow it to prove until doubled in size. Once proved, ‘punch down’ the dough and allow it to prove for a second time, only for approximately 15 minutes.<\/p>\n

After the second proving is finished, portion 15 even sized dough balls and have your cooled custard ready for assembling.<\/p>\n

TO ASSEMBLE AND COOK THE BUNS…<\/em><\/p>\n

Take a dough ball and flatten it into a circle\u00a0and dollop custard into the centre. Pinch up the sides of the dough to completely enclose the custard filling.<\/p>\n

Place the\u00a0assembled bun, seam side down, onto a lined baking tray. Once all the buns have been assembled, place the baking tray into a cold oven and cook for 15 minutes at 180oC (preheating the oven not required).<\/p>\n

TO GLAZE THE BUNS…<\/em><\/p>\n

Add water and sugar into the TM bowl and cook 2 mins \/ 100oC \/ speed 4. When the custard buns come out of the oven, brush\u00a0the glaze on top of the buns while they are hot.<\/p>\n

\"KBD_7552\"<\/a><\/p>\n

 <\/p>\n

* Inspired by Vivilee aka Emilee Wong’s Chinese Sweet Buns \/ Bread<\/a> recipe *<\/em><\/p>\n","protected":false},"excerpt":{"rendered":"

Sweet buns are a regular purchase for us whenever we visit an Asian bakery, especially the custard-filled ones!\u00a0The dough to this recipe is beautifully light and airy,\u00a0the custard thick and creamy. These buns are best eaten freshly baked and accompanied with a cuppa. Prep and […]<\/p>\n","protected":false},"author":2,"featured_media":771,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[2,1],"tags":[11,15,45,176,178,179],"class_list":["post-760","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recipes","category-uncategorized","tag-asian","tag-baking","tag-chinese","tag-sweet-baking","tag-sweets","tag-thermomix"],"yoast_head":"\nSweet Custard Buns - Lala's Kitchen<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/lalaskitchen.net\/?p=760\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Sweet Custard Buns - Lala's Kitchen\" \/>\n<meta property=\"og:description\" content=\"Sweet buns are a regular purchase for us whenever we visit an Asian bakery, especially the custard-filled ones!\u00a0The dough to this recipe is beautifully light and airy,\u00a0the custard thick and creamy. 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