Monday 2 August 2021

Pandan Custard Bun




IngredientMethod
Dough:
450g japanese bread flour
40g milk powder
1/2 tsp salt
6g instant yeast
120g caster sugar
±240g water, divided use
45g butter
8g pandan powder


glaze:
5g caster sugar+ 30g hot water


Custard topping:
30g caster sugar
1 tsp vanilla essence
20g custard powder 
100g full milk
3-4g pandan powder
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.

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