Custard Buns

卡士达面包 ~ Custard Buns
(adapted & modify from Carol 烘焙新手必备的第二本书)

Ingredients for Custard Fillings
(A)
200ml milk
20g castor sugar

(B)
1 egg yolk
20g castor sugar
1 tsp vanilla essence

(C)
50ml milk
10g corn starch
15g plain flour

(D)
10g salted butter 

Method:
1. In a small saucepan, combine ingredients (A) until sugar dissolved, remove from heat.
2. Using a balloon whisk, beat together ingredients (B) until well combined.
3. Stir ingredients (C) until well combined.
4. Add (C) into (B) until well combined. Pour (A) slowly into the mixture, stirring constantly. Strain the mixture & pour back into the saucepan. Heat the mixture over low heat, stirring constantly until the mixture thickens then remove from heat.
5. Stir in (D). Cover the surface with cling wrap to prevent skin from forming. Set aside to cool completely before using.

Ingredients for dough
270g bread flour
30g plain flour
3g bread improver
1 tsp instant yeast
1 egg
30g castor sugar
150ml milk
30g butter 

Method:
1. Combine all ingredients together (except butter) in a mixer & beat until a dough is formed.
2. Add in butter & beat again until the dough is smooth.
3. Divide the dough into 8 portions & place some custard fillings in the center of the dough, seal the edges thoroughly & shape them into balls.
4. Proof the dough for 1hr.
5. Brush the tops of the dough with egg wash & place the the remaining custard filling into a piping bag fitted with a plain nozzle and pipe on the top of the bread in circles
6. Bake in a preheated oven @ 180°C for 15mins.

I am submitting this entry to Aspiring Bakers #8 - Bread Seduction (June 2011) hosted by Jasmine from Sweetylicious.