Chocolate Custard Bun

Ingredient

Method

Dough: 460g japanese bread flour 40g cocoa powder 40g milk powder 1/2 tsp salt 6g instant yeast 140g light brown sugar ±280g water, divided use 35g butter 8g pandan powder glaze: 5g caster sugar+ 30g hot water Custard topping: 15g light brown sugar 1 tsp vanilla essence 15g custard powder  110g full milk 5g cocoa powder 25g dark chocolate coins 1tsp butter

FOR STAND MIXER WITH DOUGH HOOK, OR BY HAND: 1. Place the all ingredients and 225g 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 1-2 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. Transfer into piping bag. 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.