Cream Pan (Custard Buns)

Instructions

Make Custard: ( Microwave )

1. Place all ingredients in a heat-proof bowl and whisk well to combine well and cover with plastic wrap.
2. Cook in the microwave in medium power about 600W for 1 minute. Mix well, then cook again in medium power for 1.5 minutes and mix well.
3. Last, add the vanilla essence and mix
4. Immediately transfer into a container and let cool. (Wrap with plastic wrap, so that the surface doesn't dry out, pressing lightly on the plastic to ensure it's tightly wrapped)
5. Put it in the fridge once it has cooled down.

Make Bread Dough:

1. Combine water and dry yeast.
2. Combine the dry ingredients (★)and mix together with a whisk.
3. Add ①and Whole egg, and mix.
4. Put it on the table and knead. (10mins)
5. Add butter and knead more. (5mins)
6. Make it round, then leave it at a warm place until it gets twice as bigger. (primary fermentation)
7. divide it into 8 pieces and make them round.
8. Cover them with a wet cloth and leave them for 15 mins. (bench time)
9. After resting, deflate with your hand, and make them round.
10. Place the bun on baking paper on a baking tray and leave it at a warm place until they get twice as bigger. (secondary fermentation)　
11. Brush dough with egg wash.
12. Preheat the oven at 190℃, bake 374 °F/190℃ 10-12min.
13. Place it on a wire rack to cool.

Finish:

1. Put the Custard Cream in a bowl and mix well.
2. Fit a pastry bag with a small round tip, and fill with the cream.
3. Pipe the cream into the bread rolls.