Strawberry Custard Bun

I saw soooo pretty bun in Table For 2, with strawberry as a topping. I wanted to make them too. So I made that buns, but sadly I couldn't make it pretty. The bun's texture is almost the same with doughnut, but it remained soft in the next day. I thought I will use this dough for my doughnut dough later. (Biasanya donat saya keras kayak batu hari kedua huhuhuhu)

For your information, this bun is easy but I needed so many effort, I made all from the scratch from the dough, custard, then strawberry sauce. But it was great, because I never saw any bakery sell this hahaha.

Chocolate Cream Cheese Bun

Whenever I passed by one of Japanese bakery shop, I saw the advertisement photo"s. The cream run over the bun. It's so tempting. I tried to browse through pinterest site and hoped can find some delicious bread look alike. I  stopped by in some websites, then I found what I want in Veronika Kitchen. Yeeeeaayyy lets gave a try. Look it's just as I wish runny cream in my bun, horaayyy

Japanese-Style Sweet Bun Dough

Japanese-Style Sweet Bun Dough

Makes 16 buns


[Ingredients]
375g bread flour
100g plain flour
35g milk powder
75g caster sugar
3/4 teaspoon salt
1 sachet (7g or 2 1/2 tsp) instant dry yeast
1 egg, lightly beaten
150ml (approx.) lukewarm water, adjust as necessary
40g butter, cubed

Water-Roux Paste :
25g (just under 2 tbsp) bread flour
125ml (1/2 cup) water

* Water-Roux is basically 1 part bread flour to 5 parts water.






Water-Roux:

Mix flour and water in a small saucepan. Cook over low to medium heat, stirring continuously. It should have thickened to a paste at this stage, that is when you stir you can see the bottom of the pan. Remove from heat, place a cling film over the paste and leave until room temperature, before using. This water roux can be kept in an airtight container after cooling in the refrigerator for 1 day if not used immediately. However DO NOT USE if it turns grey in colour, that means it has gone bad

For the Bun Dough (using bread maker)

1. Put water and egg at first. Add salt in the side of bread maker, then sugar and milk powder in the middle
Sift bread flour, plain flour. Add mixed flour into BM make it a wheel then put the yeast. Knead for 3 minutes then add water roux mixture. Just kneed until again it incorporated well.

2. Add the butter cube and let it done (set BM in dough wait until all the process done)

3. Punch down the dough. Then divide into 16 equal portions. The easiest way is to first divide equally into 4 larger portions first, then divide each of these again into quarters each. Form each into balls and let rest for 10 minutes.

4.Shape and fill the buns according to recipe. Place all finished buns on a greased baking sheet, lightly cover with cling film, and let rise until double in size

5. Bake in preheated 190°C oven for about 12 to 15 minutes, or until golden brown.