Blue Pea Custard Buns

Ingredient

Method

Dough 150g LP flour 350g HP flour 20g milk powder 120g caster sugar 1 tsp salt 2 1/2 tsp yeast+ 100ml water, divided use 65ml blue pea flower water 160ml milk 50g butter Topping: 35ml milk 45ml blue pea flower water 1.5 tbsp custard powder 1 tsp butter 15g caster sugar *Heat 80-100 blue pea flowers with 150ml water, and reserve 110ml to use seperately.

FOR STAND MIXER WITH DOUGH HOOK, OR BY HAND: 1. Place the dry ingredients in a bowl. Put 50ml 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 15-25 minutes, pour 50ml water bit by bit and continue mix until elastic. 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 small equal portions, wrap into circle shape and 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 15 minutes till golden brown. Remove from oven and cool on wire rack.