Page 64 - Slide 1

Soft Custard Buns
4 c all purpose flour

4 c cake flour
¾ tbsp salt For the filling : Yield: 36 pcs
2 tbsp active yeast 2 c butter melted

1 ¼ c sugar 2 c condensed milk
¼ cup warm water 1 tbsp cornstarch

1 ¼ c milk ( evaporated) ¼ c sugar
8 eggs yolks 6 egg yolks
1 ¼ c butter melted 2 tsp vanilla extract

2 tsp vanilla extract
For the egg wash

2 eggs yolks
5 tbsp milk

Cook topping in a double boiler or non stick pan.

In a bowl, dissolve 1 ½ tbsp of sugar and yeast in warm liquid. Let it

stand until foamy, about 10 minutes. In another bowl, sift together all
the dry ingredients and set aside.

Prepare a bigger bowl, combine yeast mixture in flour mixture, eggs,

egg yolks, butter and liquid ingredients.

Knead the dough on a floured surface. Spread the dough and use your
wrist to form a round ball. Repeat the procedure of kneading till
dough is elastic and smooth to touch. Put the dough ball in a greased

bowl covered with a damp cloth and let it rise for 1 ½ -2 hours.

Punch the dough to let out the bubbles, and roll on a floured surface.
Make 60-gram balls. Roll dough on a floured surface and put the

filling. Seal and brush with egg wash. Allow to rise for 30 minutes.
Bake in a preheated oven at 350°F for 20-25 minutes.

55