Custard Swirl Bun
My family is mad about these buns, Sell like hotcakes as it is!
The Custard filling which I made the night before, I find it easier to work with when I make fillings the day before and allow it to sit in the fridge overnight.
The custard filling is thinly rolled and spread across the dough.
Dough is then roll into a swiss roll
Custard Swirl Buns
Ingredients
300 g Bread Flour
70 g Cake Flour
12 g (sachet) Instant Yeast
Pinch of Salt
60 g Caster Sugar
50 ml Butter Milk
75 ml Fresh Milk
125 ml water
30 g Cheddar Cheese
1 tsp Bread Improver
50 gm Melted Butter
Custard Filling
10g Custard Powder
50g Wheat Starch
100g Castor Sugar
100ml Fresh Milk
50g Melted Butter
1 lightly beaten egg
In a sauce pan, mix custard powder, wheat starch and castor sugar and milk over low heat. Stir constantly until well mix and add butter. Stir and mix well until butter blended in. Turn off heat and mix in egg. Do take note while stirring the filling, if it turns out a little dry/lumpy, small quantity of water (1-2 table spoons at a time) can be added to smoothen the lumps. The filling should look smooth and glossy. Set aside for use.
Put all the dough ingredients into the bread machine and set it on dough mode. Let the machine works its full cycle. Remove the dough from the machine and roll out on a floured board to 2-3 mm thick with a rolling pin. Try to roll it into a square(ish) shape.
In between two pieces of (approx 50 cm) non stick or greased baking sheets, place fist size custard filling and roll it out as thin as you can. Remove top sheet and slap it onto the square roll out dough with the sheet facing up. Keep rolling out the filling until most of the dough surface is covered with fillings. Roll the dough Swiss roll style follows by cutting the roll into 1 inch thick sections. Place the cut out rolls onto greased tins and let to prove for around 50 minutes or until twice in size. Glaze the rolls with egg and milk wash and bake in a preheated 180c oven for 10 minutes. Remove from heat and allow cooling before serving.
Ingredients
300 g Bread Flour
70 g Cake Flour
12 g (sachet) Instant Yeast
Pinch of Salt
60 g Caster Sugar
50 ml Butter Milk
75 ml Fresh Milk
125 ml water
30 g Cheddar Cheese
1 tsp Bread Improver
50 gm Melted Butter
Custard Filling
10g Custard Powder
50g Wheat Starch
100g Castor Sugar
100ml Fresh Milk
50g Melted Butter
1 lightly beaten egg
In a sauce pan, mix custard powder, wheat starch and castor sugar and milk over low heat. Stir constantly until well mix and add butter. Stir and mix well until butter blended in. Turn off heat and mix in egg. Do take note while stirring the filling, if it turns out a little dry/lumpy, small quantity of water (1-2 table spoons at a time) can be added to smoothen the lumps. The filling should look smooth and glossy. Set aside for use.
Put all the dough ingredients into the bread machine and set it on dough mode. Let the machine works its full cycle. Remove the dough from the machine and roll out on a floured board to 2-3 mm thick with a rolling pin. Try to roll it into a square(ish) shape.
In between two pieces of (approx 50 cm) non stick or greased baking sheets, place fist size custard filling and roll it out as thin as you can. Remove top sheet and slap it onto the square roll out dough with the sheet facing up. Keep rolling out the filling until most of the dough surface is covered with fillings. Roll the dough Swiss roll style follows by cutting the roll into 1 inch thick sections. Place the cut out rolls onto greased tins and let to prove for around 50 minutes or until twice in size. Glaze the rolls with egg and milk wash and bake in a preheated 180c oven for 10 minutes. Remove from heat and allow cooling before serving.
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