Thursday, May 16, 2013

Pandan Custard Buns

I am going bun craze these past days.  The top layer on the buns are made with custard flour, cooked and piped on top.  The buns itself I used some pandan paste to flavor it.  They are super soft and tastes really good.  Again I used my Kitchenaid dough hook to mix up the dough.



350gm bread flour
200ml water
50gm sugar
1/2 tsp salt
3 tsp yeast
1 tsp bread improver, optional
20gm coconut powder
1 tbsp. milk powder
1 egg
30gm butter, softened
1 tsp pandan paste


1 tbsp. flour
4 tbsp. sugar
1/4 tsp salt
1 tbsp. custard flour
250 ml milk
1 tbsp. butter


Following the bread machine method, add the liquid, egg,  sugar, dried ingredients, make a little hole on top of the flour and add the yeast. Using the dough hook of the kitchenaid mixer, mix the dough till soft but still a little sticky.  Add additional flour by tablespoons till you get the right texture.  I sometimes never use all the flour stated in the recipe.  Mix for couple of minutes.

Grease a bowl, put the dough in it and cover.  Let rise till double for about 60 minutes.  Punch dough down and divide into small balls and put in a greased baking pan.  I used my pyrex dish. Let rise for about 30 minutes.

Bake at a preheated oven for about 25 minutes.

Make the custard while the dough is rising the first time.  In a pot, add the ingredients for the custard except butter, whisk and cook in low heat till it is thick.  Take it off the heat and add the butter.  Whisk really well. Let it cool.  Put in a piping bag and pipe swirls on top before baking the buns.

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