| Ingredient | Method |
| Dough: 350g japanese bread flour 100 LP flour 270 potato, steam and puree 50g milk powder 1/2 tsp salt 6g instant yeast 100g caster sugar ±200g water, divided use 50g butter glaze: 5g caster sugar+ 30g hot water Custard topping: 30g caster sugar 1 tsp vanilla essence 20g custard powder 180g full milk 1tbsp butter | FOR STAND MIXER WITH DOUGH HOOK, OR BY HAND: 1. Place the all ingredients and 180g water in a bowl. Mix until a dough forms then knead for about 6-10 minutes. Pour remaining water bit by bit and continue knead until elastic about 10min. Cover with plastic wrap, set aside about 2-3 hours for ferment. 2. 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. Cool completely. 3. Once dough has risen, place it on a floured surface and knead lightly. Rest for 15 minutes. 4. Divide the dough into small equal portions. Wrap the dough into circle shape. 5. Let dough prove for second time (about 1 hr). Pipe the custard on top. 6. Bake at 180 degree Celsius for 25-30 minutes till golden brown. Remove from oven, brush sugar glaze on top and cool on wire rack. |
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