Custard Bread

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I adapt this recipe from Small Small Baker. The bread turns out really great! It is soft and fluffy. It is really suitable to bake into mini buns as it can be eaten on its own!

The dough is really sticky during the kneading process. I have to use the scraper to lift it up from the kneading surface. However once the dough gluten has develop it is much easier to handle.

Ingredients: Yields 25g x 14pcs
Custard paste:
15g bread flour
2 tsp sugar
1 yolk
65ml milk

Bread Dough:
(A)
250g bread flour
2 tbsp sugar
½ tsp salt
1 tsp yeast

(B)
above custard paste

100ml water
~mix and set aside

(C)
20g margarine 

Methods:

~Custard Paste

Stir to mix. Cook at low heat  by stirring constantly until it thicken. Leave to cool. Cover with cling wrap and fridge for at least 1 hour.

~ Bread

1. Put all ingredients (A) inside a pan. Follow by water, custard mixture. Using a pair of chopstick, stir till all flour coated with the liquid.

2. Start kneading to form a rough dough. Once all come together put in margarine. Continue to knead until the dough become smooth and elastic.

3. Once the dough is ready, form into a ball, cover and let it prove for 45 minutes or till doubles its size.

4. Checking by gently press with a floured finger. It should show a finger tip mark but not deflate.

5. Transfer to work surface. Divide the dough into 25g each and mould into balls.
6. Place buns onto a greased pan. Leave to prove for 45 minutes or till double its size.
7. Brush with egg wash and pipe a cross with some custard cream.

8. Bake at 180C for 12-15 minutes. Remove and rest on wire rack.