Custard Bun
Ingredients
- 355 gr high pro flour
- 180-200 ml water/liquid milk
- 115 gr SKM
- 6 g yeast
- 3 g salt
- 30 g butter
Step
- 1. Enter SKM, liquid milk, yeast, stir briefly, then add flour, mixer until smooth
- 2. Add butter and salt, mix again until all ingredients are elastic.
- 3. Let stand for 1 hour until it has doubled in size.
- 4. Weigh the dough & divide into parts @ 50-51gr ( yield 13 parts)
- 5. Round shape, let stand again until it doubles in size
- 6. Then arrange on a baking sheet that has been lined with baking paper, place a small cup / bottle and press it until it forms a hole
- 7. Brush the surface with UHT milk, then decorate with almond slices
- 8. Preheat the oven to 165-170c
- 8. Bake for 20 minutes fire up and down until cooked / depending on each oven
- 9. Once cooked, grease the surface of the bread with butter
Cream Custrad Ingredients
- 260!ml UHT Milk
- 90 gr sugar
- 20 gr cornstarch
- 2 egg yolks
- 1/2 tsp Butter
How to Make Cream Custrad
- Stir all ingredients, except butter, then cook over medium heat until the dough explodes
- then add the butter, stir until smooth, remove and put it in a container
- cover with plastic cream surface, store in the refrigerator
- when you want to use it, put it in a plastic triangle
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