Skip to main content

Sweet Bread Buns


 to make these custard cream buns you will need:

Sweet Bun Dough: * 300g bread flour * 40g sugar 3 tbsp * instant yeast 6g 2 tsp * salt ½ tsp * 1egg * butter 50g * 130g warm milk Custard Filling: * custard powder ½ cup 60g * caster sugar 6 tbsp cup 70g * milk 450ml
  1. To make the sweet bun dough, combine 350g of bread flour, 40g of sugar, ¾ a tsp of salt, and 6g of instant yeast. Mix well, add 230g of lukewarm milk and Knead until a dough forms.
  2. then Add the butter and continue to knead until the dough becomes smooth and elastic.  This should take about 15 minutes by hand or 10 minutes with a stand mixer 
  3. the dough should be soft and slightly sticky but manageable.
  4. the best way to tell if your bread dough is properly kneaded is to stretch a piece of between your fingers. If the dough tears, you haven’t developed enough gluten and it needs more kneading. If it stretches without breaking you’re done and you can let the dough rest.
  5. Place the dough in a  bowl, cover it with a damp paper towel and let rise in a warm place for 1 hour or until doubled in size. I put it in the oven at 35°c. I also place a wet towel at the bottom of the oven to create humidity.
  6. in a saucepan, mix together the custard powder, sugar and a small amount of the cold milk to make a smooth paste add more milk then cook over medium heat whisking constantly. 
  7. when the custard thickens, remove it from heat and keep whisking until cools down. if it looks too thick after cooling down, whisk in some more milk to thin it out.
  8. cover the custard with plastic wrap.
  9. Once the dough has risen, punch it down, divide it into 8-10 equal portions, and shape it into balls. cover in plastic wrap for about 10-15 minutes before proceeding. This will relax the gluten and the dough’s elasticity, making it easier to roll out the dough and shape 
  10. flatten each piece of dough 
  11. Spoon about 1 tablespoon of the custard filling onto each round of dough. Fold the sides of the dough up and pinch to seal, making sure the filling is covered.
  12. Place the buns into the prepared baking dish and let them rise for an additional 30 minutes.
  13. Brush the top of the buns with beaten egg very gently, sprinkle some sesame seeds and then bake them for about 25-30 minutes at 175°c. I didn’t preheat the oven this time.
  14. Remove from the oven and rub butter on top. 
  15. enjoy your homemade sweet custard buns when cools down

Comments

Post a Comment

Popular posts from this blog

Peri Peri Pizza Recipe

  Ingredients "For a 12-inch pizza" For the dough All-purpose flour 280g (2 cups for me) Yeast 1 ½ tsp Sugar ½ tsp Salt ½ tsp Olive oil 2 tbsp Warm Milk or Water 150 ml For the sauce olive oil 2 tbsp Garlic 2 cloves Onion ¼  tomato 200g or ½  a can Italian seasoning 1tsp salt ¼ tsp or to taste  For the chicken Chicken cubes 500g 3 tsp peri-peri spice 2 tbsp yoghurt Salt if needed toppings: Mozzarella & light cheddar cheese mix. Vegetable of your choice like Mushroom, green onion, onion, olive, pepper, pineapple, beans etc. * for instruction follow the video

Carrot Cake Recipe/soft & moist -- Cooking A Dream

  You like carrots or not you will like this carrot cake. It's soft and moist, you don't really taste carrot in it. The orange flavour goes very well with it, This is my own recipe and this is how I like my carrot cake. but if you want to use vanilla, cinnamon, almond you certainly can. Although I strongly recommend that you try the way it is.  Ingredients: 250g all purpose flour (1¾ cups-pressed into the cup) 350g finely grated carrot(2 cups -pressed into the cup) 200g sugar(1 cup) 4 eggs 1½ tsp baking powder 1tsp baking soda ½  tsp salt 180ml oil(¾ cup) 1tbsp orange juice  3tbsp orange zest 2tbsp raisin pan size: 20cm x 6cm (8" x 2") baking time: 170°C(340°F)  for 90mins(10mins more or less) Method: coarsely grate carrot in a food possessor  sift flour baking powder and baking soda together in a big bowl beat egg, sugar, salt, orange juice, and zest until pale add oil slowly and beat gently fold in flour add  mix carrot pour the batte

LASAGNA/LAZANYA (quick and easy)

Ingredients: For the meat sauce: 3 tbsp of olive oil a mix of basil, thyme, parsley, rosemary 1 tbsp or dry Italian seasoning 2 tsp 1 large onion 4 cloves of garlic 1 tbsp of chilli flakes black pepper ½ tsp salt to taste (around 1tsp )( remember that cheddar cheese is salty) ground meat 1 kg (beef or mutton) chopped tomatoes 800g water to cook for 30 minutes For bechamel /white sauce: butter 4 tbsp flour 4 tbsp pinch of nutmeg pinch of salt cold milk 3 cups Pan Size: 22 x 32 cm ....... one packet of instant/no-boil lasagna sheet or as needed grated mozzarella cheese grated light cheddar cheese grated parmesan cheese (optional) fresh mozzarella on top (optional) Time and temperature: bake at 200°C preheated oven for 35-40 minutes covered then uncover the lasagna and bake another 10-15 minutes to brown the top a bit. ( oven temperature and time may vary) Notes:  1. caramelize onion and meat before adding tomato for extra flavour 2. pour milk quickly at once for the smooth becham