Custard Bun 卡士達麵包


I love anything with custard.


Recipe  (adapted from Carol 老师)


bread flour 270g
cake flour 30g
instant dry yeast 1/2 tsp
sugar 30g
salt 1/4tsp
1 egg (50g)
milk 150g ( I used skimmed milk)
unsalted butter 20g

Cut the unsalted butter into cubes, and set aside. Add all the dry ingredients except butter. Combine all the wet ingredients in another bowl. Pour slowly into the dry ingredients, stop when the dough is formed. Do not have to use all the liquid mixture. Knead  in the butter until the dough becomes elastic and smooth. (I hand kneaded about 25mins). Spray some water onto the  surface and leave in warm to proof for 60mins. (I proofed for 2hour plus to get the increased size dough) Punch in and cut 8 pieces, each 65g. Set aside for 15mins. Wrap custard filling , 50g each. Proof for 50mins. Brush egg mixture and bake in preheated oven for 18min at 170C.

Custard Cream (adapted from Ochikeron)

2tbsp cake flour
2tbsp corn flour
60g sugar
350ml milk
4 egg yolks
30g butter

few drops of vanilla extract (optional)

Combine cake flour, corn flour and sugar together. Whisk well. Add bit by bit the milk first to dissolve the flour mixture, then add rest of the milk. Add egg yolks at a time. Strain the mixture into the sifter into a saucepan, add in butter. Turn on the low heat and stir constantly. Stop the heat when the mixture thicken. Add a few drops of vanilla and leave in fridge to cool before use.

Note: I use the custard cream from Ochikeron because I prefer egg yolk type custard cream. Carol 老师 recipe use cream cheese more than egg yolk.)

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