Sunday, 15 March 2015

Open Face Custard Buns

Open Face Custard Buns (Simple Baking)


For the roux

  • 15 g Bread flour
  • 65g hot water

For the main dough

  • Prepared dough mix
  • 110g Bread flour
  • 65g Plain or all purpose flour
  • 21//2 Thickened cream
  • 21/2 Milk
  • 6g Instant dry yeast
  • 50g Sugar
  • 20g Butter
  • 3g Salt
  • 40g Eggs

    For the Filling

    • 2 Tblsp Sugar
    • 2 Tblsp Thickened Cream
    • 2 Eggs
    • 1/4 Cup of milk


    1. Add the flours, yeast, sugar, roux, eggs, salt, cream and mix one minute. After add milk little by little later add butter and mix for 15 min.
    2. After the kneading process put the dough in a greased bowl and leave in a warm place until double in size.
    3. Meanwhile mix all the ingredients for the custard and leave in the fridge.
    4. When the dough is ready cut the dough in to equal size pieces and roll to a circle. Use muffin trays or disposable foil trays and put the dough in and make a ring (Watch video) and leave to prove.
    5. After press the proved dough slightly and fill the buns. Brush with eggs  and bake on 180c about 20 min or until brown and eggs are set.
    6. Cool on wire racks.  

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