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Monday, September 19, 2011

Chocolate Custard Cream Buns [Starter Dough Method]

Ingredients for Chocolate Custard Cream
200 ml milk
50 gm sugar
40 gm egg yolk [from 2 eggs]
20 gm plain flour + 2 tsp cocoa powder [sifted togother]
1/2 tsp vanilla essence
10 gm butter + 20 gm cooking chocolate [melted together over boiling water]
  1. Whisk egg yolks and 1/2 of the sugar in a bowl  with a hand whisk till thick and pale.  Add in sifted flour.  Whisk till smooth.  Set aside.
  2. Boil milk with 1/2 of the sugar over low heat till sugar dissolves but not boiling.  Remove from heat.
  3. Slowly pour in milk to egg yolk mixture and stir while adding.  Strain mixture into a saucepan.
  4. Boil mixture over low heat and stirring with a whisk all the time until thick.  Then add in butter and melted chocolate and essence.  Mix well to incorporate ingredients. Off heat and pour custard into a container to cool.  Cover with a plastic wrap touching the custard and keep in fridge for later use.
For the buns recipe, please refer to my earlier posting on Assorted Buns and Chicken Floss Buns [starter dough method].  Choose either one depending on the number of buns you wish to make.   The buns stay soft even on the third day.  The bun texture on the third day is like when freshly baked just be warming up in the oven for 10 minutes at 130 to 150 degrees C.

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