Monday 14 November 2016

Yam Custard Bun





IngredientMethod



260g high protein flour
100g low protein flour
80g sugar
1 tsp salt
2.5 tsp instant yeast + 50ml water
100ml milk
2 tsp apito yam
125g yam, steamed and puree
30g butter



Topping:
85ml milk
1.5 tbsp custard powder
1 tsp butter
15g caster sugar
1 tsp apito yam



                                                                                                                                                                                                                                                                                                     
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 20-30 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. Divide the dough into 15 small portions, wrap up to form into circle shape, arrange in a greased square baking tray. 

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.

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