Pandan Custard Bun

Ingredient

Method

250g high protein flour 50g low protein flour 20g milk powder 60g sugar 1 tsp salt 1.5 tsp instant yeast + 155ml water 1 tsp apito pandan 0.5 tsp pandan essence 30g butter Pandan custard topping: 75ml water/milk 40gm custard powder  2 tbsp butter pinch of salt 15g sugar    1 tsp apito pandan

FOR STAND MIXER WITH DOUGH HOOK, OR BY HAND: 1. Place the dry ingredients in a bowl. Put water in a cup and sprinkle the yeast on top, set aside for about 5 minutes, until the yeast begins to react. Make a well in the center of the dry ingredients, then pour in the yeast mixture. Mix until a dough forms then knead for about 6-10 minutes. Cover with plastic wrap, set aside about 2-3 hours for ferment. 2.  Once dough has risen, place it on a floured surface, and knead lightly. Rest for 15 minutes. 3. Roll flat dough, and divide the dough into 12 small portions, and wrap up to form into circle shape, arrange in a greased square baking tray and let dough prove for second time (about 1-2 hrs). 4. While waiting dough to prove, prepare the custard. Combine all ingredients except butter and stir under heat until thicken. Remove from heat and add the butter and stir until smooth. Put in piping bag with small hole at the tip. 5. Pipe custard crosses on each round. Bake at 180 degree Celsius for 20-25 minutes. Remove from oven and cool on wire rack. *make 12 buns