Baked 6 soft buns for tomorrow’s breakfast. But now, I am left with 4. Zann had one, Baby Ian had one too. He loves this bread especially with custard. I made some with custard, some plain ones to go with bacon or ham…or mayo eggs… can’t decide…umm
Recipe adapted from 跟着君之学烘培II
Custard filing
egg yolk 2 sugar 50g milk 150g low protein flour 15g
Combine egg yolk with sugar. Whisk the egg yolk with sugar until thick. Add in sifted flour. Mix well. Add the milk into the sauce pot and heat up. Stir in 1/3 yolk mixture. Combine remaining yolk mixture. Off heat. Sift the mixture and pour back into the sauce pot and stir until mixture thickens.
Soft bun
bread flour 200g active dry yeast 5ml water 90g ( I used milk) sugar 40g egg 30g butter 25g salt 2g custard filling 100g
Normal straight dough method of bread making. Proof x 2. Bake in preheated oven at 180C for 15mins.
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