Coffee Topping are piped on top of the bun before baking.
This is my second post in a day, I'm in love with all the different kinds of bread made by Carol and 孟老师。Happy to know that there are so many method of achieving soft bread.
For the past few posts on bread making, I have been using the tangzhong method, and this is my first experiment adding rice paste. The bread came out equally soft, just like the tangzhong method. Next time I can use leftover cooked rice to make these type of bread.
The bun I made today was a modified version of Carol's Wholemeal Custard Bun Recipe. If you are interested to know how carol did it please see below.
Carol's Custard Wholemeal Rice Bun
My Recipe is here:
To make rice paste ingredients:
100g Cooked rice
Mix cooked rice and water together in a sauce pan, bring it to a boil for a few minutes and let to cool. Blend it to a fine rice paste.
To make the coffee topping ingredients:
40g icing sugar
1 whole egg beaten
2 teaspoon granulated coffee dissolve with 1 teaspoon water
50g plain flour
Beat the softened butter with icing sugar until everything well combine.
Gradually add in beaten eggs then the coffee mixture. Add the flour and beat until everything well incorporate. Place the mixture into a piping bag and keep in the fridge until ready to use.
To make custard filling ingredient:
20g caster sugar
1 tsp unsalted butter
1/2 tsp brandy
Mix egg and sugar well with a whisk in a bowl.
Add the sifted flour, then very slowy pour in the boiling milk.
Return to the pan and cook over a low heat, stirring continuously with a whisk, until it begin to boil and thicken.
Remove from the heat and add the butter and brandy.
to avoid a skin forming while the cream is cooling, cover with a cling wrap.
Keep in the fridge until ready to use.
For the dough
To make the bun ingredients:
230g Rice paste
200g Bread flour
100g Wholemeal flour
1 tsp Instant yeast
A pinch of salt
40g Unsalted butter
Knead all the ingredients together except butter.
When the dough become a smooth dough, add in butter and continue kneading until the dough become smooth and elastic but not sticky.
First, prove dough for 45-60 minutes.
Punch down dough and divide into 12 pieces. Roll them into round balls .
Let it rest for 15 minutes before add in the custard filling.
Roll out each doughs to a flat disc and add the custard filling. Seal it tightly. Make sure you seal it tightly otherwise it will split out during baking.
Place each doughs on a baking tray, make sure they sit a part from each other because they might stick to each other during the baking. Cover the doughs with cling film and proof for 50 - 60 minutes.
Top the bun with the coffee topping before baking
Bake at 180C-190C for 15-18 minutes.