These custard buns are hot from the oven! Baked them last evening for today's breakfast. My initial idea is just to make some plain custard buns. But since I have some fresh blueberries in the fridge, why not use it to decorate the buns?
(makes 8 buns)
(a) 270g bread flour, 30g plain flour, 40g fine sugar, 1 tsp instant dried yeast, 2 tbsp milk powder, 1/8 tsp salt
(b) 1 egg (about 50g), 120g plain milk, 30g water (or use all milk)
(c) 40g butter
(d) 125ml milk + 1 tbsp custard powder + 1 egg yolk + 1 tsp vanilla essence
(e) 125ml water + 2 tbsp sugar
(f) 3 tbsp whipped cream (optional)
Bring (e) to gentle boil and remove from heat. Combine (d) together, sieve and pour into (e). Return mixture to heat. Stir till mixture thickens. Cool the custard and place in fridge (with plastic wrap covering the surface). Fold in the whipped cream.
1) Place (a) in a mixer and pour in (b). Knead the dough till smooth. Add in (c) and knead the dough till you get a smooth and elastic dough. Cover and rest the dough for about 40 minutes or doubled in size.
2) Knead the dough gently and divide into 8 portions (about 75g each). Round the dough, cover and rest them for about 10 minutes. Meanwhile, get ready 8 small pieces of baking paper (preferably non-stick type - wax, silicone etc) and 8 small baking tartlet moulds.
3) Using the small tartlet mould, make an indentation in the middle of each bun. Place a small piece of baking paper over the hole and weigh it down with the tartlet mould (if need be, add some baking beans or rice into the mould). Cover and rest the buns for another 30 minutes or till doubled in size.
4) Remove the tartlet moulds and baking papers. Fill the hole with custard cream. Bake in preheated oven at 190C for about 12 minutes. Remove from oven. Place a few blueberries on each custard bun.
5) Cool the buns on baking rack.