Archive for June, 2017

Sweet Custard Buns

 

The above is Pandan dough with corn custard…just add in the canned corn into the custard after cooked. Added about 4 tablespoons. Reserve some plain custard first to pipe on the top of the buns.

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Sweet Custard Buns
(makes 6 buns)
Ingredients:

200g bread flour
20g castor sugar
20g unsalted butter, softened
1 large egg and top up with milk to obtain 130g
1/4 tsp salt
3g instant yeast

Custard Filling:

40g Sugar
50g Egg
15g AP Flour
10g Corn Starch
5g Custard flour (Use 15g custard flour and omit the corn starch if you want more yellow custard)
200g Milk
40g Butter
Pinch of salt
1 tsp of vanilla extract (optional)

Instructions:

1. In a stand mixer with dough hook, place all dough ingredients except butter and mix until smooth, about 5 minutes.
2. Add butter and continue to knead to window pane stage.
3. Gather into a ball and allow to proof until doubled.
4. Divide into 6 equal pieces (about 62g), roll into balls and allow to rest for 10 mins.
5. Roll out into a flat disc about 5 inches in diameter and place a portion of custard into the middle and seal up properly.
6. Place into a paper liner. Repeat with the balance dough. Allow to proof, covered until doubled.
7. Preheat oven to 170C. Brush the top of the buns with egg wash then pipe swirls with reserved custard.
8. Bake for 15 minutes then lower to 160C and continue to bake for 10-15 minutes or until golden.
9. Remove from oven and allow to cool on rack.

To make the filling:

1. Sift all the flours together and mix well with lightly beaten egg. Heat milk, sugar and salt, stirring until sugar dissolved. On low heat, slowly add egg mixture while stirring to avoid lumps. Use a hand whisk to whisk vigorously until thickens and smooth. Remove from heat, stir in butter. Transfer to a bowl and cover with cling film touching the top of the custard. Chill until needed. Reserve about 30g for piping swirls on the top. Divide the balance into 6 portions for filling.

Comments (2)

Taiwan Old Fashion Sponge Cake wannabe

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Replace the milk with Orange juice, zest and 1 tablespoon of Sunquick..yum!

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Was expecting the cheese to sink a bit, but it didn’t!

Taiwan Old Fashion Sponge Cake wannabe

Line bottom and the sides of 7″ square pan

Ingredient A:

50g Corn oil
5 Egg yolks n whole egg 1- (65g)
70g Cake flour
70ml Fresh milk
1 tsp vanilla extract

Ingredient B:

Egg white 5
80g Castor sugar
1/4 tsp Cream of Tartar OR 1/2 lemon juice

Optional: 4 pieces cheese slices and some shredded cheddar cheese

METHOD:

Preheat oven to 170C, second lowest rack.

1. In a large mixing bowl, hand whisk egg yolks, oil, milk, whole egg until pale and well combined then sift in the flour and mix until smooth. Cover n Set aside.
2. In another clean dry bowl(make sure it’s oil free too!) use an electric whisk (or stand mixer if you have one) whisk the egg white until foamy before adding cream of tartar. Continue whisking until thick foams before slowly adding sugar and continue whisking until stiff peaks form or if you can be gentle, just until soft peaks is fine. I find mixing soft peaks meringue into the yolk batter is easier than stiff peaks.
3. Fold meringue into egg yolks batter gently, 1/3 portion at a time until you get a nice creamy batter that can be poured into your cake pan easily. You can use a hand whisk to fold in the meringue and at the end, switch to a spatula to scrap the bottom of the batter and fold up gently to ensure even mixing of the meringue into yolk batter.
4. Pour half the cake batter into the pan, then place the cheese slices gently on top; add some shredded cheddar if you wish. Top up with remaining half batter and lastly add shredded cheddar cheese on the top. Bake in a water bath for 20 minutes at 170C before reducing the temperature to 150C and continue to bake for another hour. Please take note that temperature and timing is only indicative here.
5. Remove from oven and drop the pan from a height a couple of times to minimize shrinkage. Remove from mould by holding the paper lining and lifting up on to a cooling rack. Peel the paper from the sides and allow to cool before slicing.

Note to self: Smeg oven with the above temperature and timing

Comments (18)

Bread Loaf

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Bread Loaf

Ingredients:
240g  full cream milk (liquid)
40g condensed milk, at room temperature
330g bread flour
1/2 tsp salt
25g unsalted butter, soften at room temperature
1 tsp instant yeast

20 x 10cm pullman pan – grease and flour well. If you do not have a pullman pan, use a bread loaf pan

Method is using a bread machine.

Add milk, condensed milk and salt into the bread machine, followed by the dry ingredients.  Select the dough mode and press start. Once a smooth dough has form, add the softened butter.  The cycle will end with the first proof. Whole cycle is 1.5 hours.

Once the dough has completed the first proof,  remove the dough, punch down to de-gas and divide into 3 equal portions. Roll into balls and rest for 10 minutes. After that take a ball, flatten it with a rolling pin, then roll up like a swiss roll. Repeat with the balance two balls.

Return to the first piece, flatten again and roll up into a swiss roll and place into prepare pan. Repeat with the balance. Cover with the pullman pan cover and allow to proof until 70% full. Start to preheat your oven to 180C. Once ready, bake for 35-40 minutes or until bread is golden brown.

Remove from oven and unmould immediately and allow to cool on rack.

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