Pandan Custard Bun

Ingredient

Method

200g high protein flour 100g low protein flour 20g milk powder 1tsp pandan essence 1tsp apito pandan 80g sugar 1 tsp salt 2.5 tsp instant yeast + 80ml water 100ml milk 30g butter Topping: 85ml milk 1.5 tbsp custard powder 1 tsp butter 15g caster sugar 1 tsp apito pandan

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 minutes, pour the remaining water bit by bit and continue knead for another 10 minutes 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 12 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.