Wednesday, 27 August 2014

Chinese custard buns

As soon as I take a batch of my freshly cooked custard buns out of the oven, they are always devoured incredibly quickly.  The warm custard coupled with the sweet, delicious bread is a wonderful combination, which is why custard buns are always popular in Chinese bakeries.  And now you can make them yourself!  I have included a bread maker and Thermomix method below so don't be scared by the seemingly long recipe!
Makes 16 buns

Custard Ingredients
- 100g sugar
- 4 eggs yolks
- 50g cornflour
- 480g milk
- 1 tsp vanilla paste 

Flour paste Ingredients
- 150g water
- 30g bakers flour

Dough Ingredients
- 500g bakers flour
- 100g water
- 100g sugar
- 1/2 tsp bread improver 
- 1 tbs milk powder
- 1/2 tsp salt
- 2 tsp yeast
- 1 egg
- 50g butter

1 egg yolk for brushing over the buns

Thermomix Method
- Place all custard ingredients in the TM bowl and cook for 7 minutes, 90 degrees on speed 4.
- Cool completely before using it in the buns
- Make flour paste by placing ingredients into the TM bowl and cook it for 2 minutes on 70 degrees on speed 3
- Add the dough ingredients (except butter) to the flour paste and mix on speed 5 for 30 seconds. 
- Add the butter then knead for 2 minutes on interval speed
- Allow the dough rise until it has doubled in size.

Bread Maker Method
- Make custard by combining the milk and vanilla in s small saucepan over medium heat.  Stir the mixture constantly, while it cooks for about 5 minutes or until hot (but do not allow to boil).  Remove the saucepan from the heat
- Whisk the egg yolks, cornflour and sugar in a heatproof bowl until well combined then pour the hot milk over egg yolk mixture, whisking constantly
- Return mixture to saucepan over low heat. Cook, stirring constantly, for 15 to 20 minutes or until custard thicken
- Make flour paste by cooking ingredients on a low heat in a saucepan for a few minutes or until a smooth paste is formed
- Add the dough ingredients (except butter) to the flour paste and mix well.
- Add the butter and knead in your bread maker
- Allow the dough rise until it has doubled in size

Assembly Method
- Cut the dough into 16 pieces and roll each piece out to a circle (about 2mm thick)
- Put one heaped tbs of custard into the the dough and fold it together, sealing the custard tightly inside
- Place the buns onto a tray, lined with baking paper and allow to prove in a warm place until buns have doubled in size
- Brush a beaten egg yolk onto the buns
- Bake the buns in a preheated 190 degree oven for 20-25 minutes or until golden brown...

... and enjoy!


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