Another of my bun recipes using the Sweet Bun Dough [sponge dough method]. This time, I filled the buns with Sweet Chocolate Custard. The buns were very soft with fine texture.
Ingredients for the buns-Sponge Dough Method
[makes 14-16 buns]
Step 1 - Ingredients
100 gm plain flour
150 gm bread flour [you can replace plain flour and use all 250 gm bread flour]
4 tsp instant yeast [I used 3 tsp]
150 gm bread flour [you can replace plain flour and use all 250 gm bread flour]
4 tsp instant yeast [I used 3 tsp]
130-150 ml cold water
- Mix yeast with water in mixing bowl, then add in flour. Knead to form a smooth dough.
- Cover and leave to proof for 1-1 1/2 hours or double in size.
Step 2 - Ingredients
250 gm bread flour
250 gm bread flour
100 gm sugar [I used 80 gm]
1 tbsp milk powder
1 tbsp milk powder
1 tsp salt
1 small egg [20 gm] - can used large egg and set aside some for egg glaze
130 ml cold water
50 gm butter
Egg glaze
Filling - Sweet chocolate custard paste
Filling - Sweet chocolate custard paste
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| Chocolate custard buns before baking |
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| Baked chocolate custard buns |
- Add all Step 2 ingredients [except butter] to dough from Step 1. Knead from low speed until well combined. Continue to knead on medium speed until dough is soft and smooth [takes about 7-10 minutes]. Add in butter, continue to knead until dough is soft and elastic or window pane stage [Notes - if not baking buns immediately, the dough can be kept in plastic bag tied up and refrigerate. Thaw to room temperature before using. Advisable to keep up to 48 hours only]. OR
- Shape dough into a ball. Cover and leave to proof for 15 minutes. Punch down and divide dough into 14-16 portions of equal weight [you can make smaller or bigger buns according to your own preference]. Shape dough into round balls.
- Roll out each ball and flatten dough, pipe in some chocolate custard filling in the centre [not too much because the filling may ooze out when baking]. Gather up the seam and seal well. Place bun on paper casing, seam side down on baking tray. Finish shaping all the buns.
- Leave to rise for 30-45 minutes or until double in size. Brush with egg glaze. Decorate buns by piping lines with chocolate paste with any desired designs.
- Baked in preheated oven at 190-200 degrees [middle shelf] for 12-15 minutes or until golden.
- Remove and leave to cool on rack or serve.
Sweet Chocolate Custard Paste - Bun Filling [quantity should be enough for 14-16 buns]
30 gm instant custard powder
1 tbsp cocoa powder
2 tbsp condensed milk [more if you prefer the paste to be sweeter]
100 ml hot water
- Mix cocoa powder, condensed milk with hot water. Stir until well blended. Set aside to cool before mixing with instant custard powder.
- Stir until paste is well combined and smooth. Keep in a plastic bag or piping bag. Refrigerate before using.
I'm submitting this to Bake Your Own Bread hosted by Michelle of Delectable Musing, Heather of Girlichef and Connie of My discovery of bread.
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