Using a mix between Kay Ann's Bakery and My Kitchen Snippets recipe for bun dough, but more towards Kay Ann's version. Her proofing time was alot longer than My Kitchen Snippets. I think the longer proofing time helped!
Recipe
Water-Roux Paste/Tang Zhong:
Ingredients:
- 25g bread flour
- 1/4 cup water
- 1/4 cup milk
Directions:
- Stir together bread flour, milk and water in a small saucepan on low heat until a thick paste forms (the paste will form ribbons when mixture is lifted up with a spoon)
- Pour out into a container and cover with cling film making sure the cling film touches the surface of the paste (this will stop skin forming)
- Leave to cool to room temperature.
Confectioners' Custard
See [here]
Dough:
Ingredients:
(omitted the 1/2 tablespoon of milk powder)
- 162.5g bread flour
- 2 tablespoons plain flour
- 30g caster sugar
- 1 teaspoon yeast
- 1/2 teaspoon salt
- 1/2 egg (reserve other half for glazing buns)
- 1/4 cup of warm milk
- Water-roux paste
- 18g butter
- 3 tablespoons plain flour (for decoration)
- Honey (to glaze)
Method:
- Sift bread flour, caster sugar, and yeast into a mixing bowl. (yeast does not like salt)
- Add in milk, tang zhong and half an egg.
- Mix a little and then add the salt.
- Knead ( I used my rice cooker spatula- the dough is very sticky!.
- Add plain flour
- Knead for 20 mins
- Add in butter and knead.
- Knead, knead, knead.
- Put the dough into a lightly greased container and cover with cling film (I didnt bother greasing)
- Leave to proof in a warm place for around 1-2 hours (until the dough is double in size (I waited 2 hours!))
- Punch the dough, knead and split into portions (Makes roughly 8 buns) Use more plain flour here.
- Let rest for 15 mins.
- Shape the buns and fill with prepared custard (around a teaspoon)
- Place them on a cut square piece of baking sheet and onto the baking tray ready to put into the oven.
- Cover the buns with cling film and put in the oven with a boiling bowl of hot water (this will help give the environment moist)
- Let proof for 1-2 hours, until dough is double in size. (I waited 1 hour)
- Brush top of buns with egg and water mix.
- Combine plain flour and just enough water to it to form a thick paste.
- Put into piping bag and decorate as please :) (alternatively a sprinkle of sesame seeds is pretty and a lot easier!)
- Bake in oven for 15-20 mins at 180 degrees c until golden brown.
- Heat up honey and brush on buns immediately.
- Serve immediately. Best served fresh and hot from the oven :)
1st proof: After proofing for 2 hours, letting yeast fairy do its thang.
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2nd proof: After proofing for 1 hour, buns are double in size.
Decorate away.
Taa daa. In the words of Franklyn: "Isn't she beauuutifuuul?"
Ok time for that all important close up-rip off inspection.
Very soft dough! I preferred the other dough which I messed up in of my kitchen snippets, where I accidently added a full portion of butter. I liked that butter, next time I will be adding a little more. 25g? I will try that! The dough as you can see though proofed beautifully. I did add too much water last time, but this time the mixture formed a nice smooth dough like it should and I didn't even add any extra flour!
I am wondering about that milk powder though....
My custard has gone funny! XD
This was not how the custard should have looked like! Not sure how to fix this however.. Maybe if I thickened the consistency of the custard to start with... hmm.
This bun was nice however! I ate 7 in one go >< It was a little on the dry side, dont get me wrong though, it was totally soft, I just have very high expectations having tasted the real deal before haha. The custard kinda ruined it for me, I wanted that gooey custard center and instead I get a mid bubbling swamp?!
Next time, more butter, and not so long in the oven as well. Keep it to 15 mins, as I went slightly over 20 mins today.
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