CORN CUSTARD BUN

CORN CUSTARD BUN

500gm high protein flour

100gm castor sugar

200ml warm water

110-120ml warm milk

50gm butter,melted

13gm easy blend yeast

25gm milk powder

8gm salt

1 egg

Filling

200ml milk, I use powder mix with warm water

60gm custard powder

2-3 tbsp cream corn

4-5 tbsp sugar or to taste


Combine milk with the custard powder,corn and sugar. Mix well and cook over a gentle low heat until custard thickens. Leaves aside to set and cool completely before use.

Glaze

1 egg white,lightly beaten

Sesame seeds


1.Sift flour into a baking sheet,tip sifted flour into a food processor fitted with a dough blade,then stir in salt,sugar,milk powder and yeast.

2. Stir melted butter into milk and water mixture and pour into the flour mixture. Add the egg. Turn on the food processor for 5-6 mints until the dough turns smooth. Leave to rest for 5 mints. Remove dough and roll into a long roll. cut into equal pieces of 50gm each. Roll each piece into a round and allow to rest for 10mints.

3. Flatten each piece with a small rolling piece and add a tbsp of the custard filling in the centre. Pinch to seal the filling. Place buns well apart on a lightly greased baking tray. Brush lightly with beaten eggs white. Liberally sprinkle with the sesame seeds. Bake in preheated oven at 200c for 15 mints.

.