Sunday, September 15, 2013

Egg Custard Bun


This is my 4th attempt at baking this bread. Previous attempts weren't as successful as the bun was either over baked or that the custard was too little. With some persistence, this Egg Custard Bun has been perfected! (: Do credit my blog if you were to bake this bread with this recipe. After all, I did the trial and error to perfect it and no one else has blogged this recipe as yet. I used the bread recipe from my mixed herb buns and they were really soft and fluffy. A little too soft and fluffy for this recipe. So today, I used the Panda Bread recipe. It worked out much better as it wasn't as soft but the bread was still fluffy and good. 

I'd rate this a difficulty level 3 out of 5 and it takes about 2h 30 mins in all to complete.




Egg Custard Bun Recipe
This recipe yields 11 buns 

1 egg yolk
210g fresh milk
230g bread flour
70g cake flour
4g yeast
30g sugar

18g unsalted butter
4g salt

80g eggs (about 1.5 55g eggs)
33g castor sugar
105g water
25g evaporated milk

1 tbsp milk (for milk wash)
some bread flour for dusting hamds

Method

*For Kenwood BM 250
Have the wet ingredients placed into the bread machine.
Top with flour (2 types).
Add sugar on one side.
Add yeast in the middle of the flour 'bed'.
Let cycle run. (Function 8)
When second mixing starts, add salt and butter.
Remove dough when cycle is over. (Total of 1 h 30 minutes)

Else, mix accordingly in a mixer and proof for 1 h 15 minutes in a warm dry place. 

Dust hands/fingers and shape accordingly. Each bun is 50g. Line baking tin with baking sheet or silpat.

*DO NOT BE STINGY WITH THE WELL. Make it as big as you can without breaking the wall as the well will 'swell up' when you bake. 



Preheat oven to 170 degree Celsius, fan mode. Proof oven in warm dry place for 15 minutes while oven heats up.

Have all egg custard ingredients (evaporated milk, castor sugar, water and egg) in a bowl. 

Mix gently with a hand whisk.

Sieve the mixture.

The bread would have become larger in size. Using floured fingers, define the 'wells' for the egg custard. You can make them slightly bigger than those I have here. 

Here's how the well looks like. 

Brush on milk for the sides of the bread.

Pour in the egg mixture.

Bake for 17 - 20 minutes or till bread browns and custard is 90% set. 

Enjoy your Egg Custard Bun hot with your favourite beverage! (: 

I'd love to see the bakes or stuff you've cooked using the blog's recipe! Do share photos of stuff you've baked or cooked using the blog's recipe with me either via FB message to http://facebook.com/limcynthia OR http://facebook.com/thebakingbiatch OR via email at cynthia.lim.hl@gmail.com! I look forward to hearing from you! (: 

10 comments:

  1. ivy sew http://simplybeautifulhealthyliving.blogspot.comSeptember 15, 2013 at 3:57 AM

    Hi Cynthia, love this buns. Looks good and yummy :)

    ReplyDelete
  2. How can I convert the measurements into cups, tsp, tbsp & etc for this recipe?

    ReplyDelete
  3. THANKS FOR SHARING YOUR RECIPE.

    ReplyDelete
  4. Thank you so much for sharing ^o^

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  5. Been looking for custard bun and found this, and its u! I love your tutorials on chiffon cake ages ago haha. Greetings from Jakarta :)

    ReplyDelete
    Replies
    1. Hello!

      It's always great to meet new friends! I'm glad you love this recipe!
      Enjoy baking!

      Delete

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