Oops..... bread on the blog again.😉
I am hooked on it. The process, the smell, the sight and yes, the carbs. 😅
These custard buns are soft and slightly sweet, and I love the creamy custard filling in the center, so yummy! 😋
Lets bake the bread and make your house smell good, then enjoy soft, warm and fresh bread out of the oven.
我一直就很想做卡士达面包来吃，趁冰箱里还有剩下的汤种面团，所以就做了这个松软又美味的柠檬卡士达面包咯！这面包的颜色是不是好诱人哪！你们也快快动手做来吃吧！😄
Custard Bun recipe柠檬卡士达面包：
Ingredients 面团材料 ：
50g sponge dough( I used leftover sponge dough) 汤种面团（我用剩下的汤种面团）
230g bread flour( If without sponge dough, use 270g bread flour) 面包粉（如果没有汤种面团，使用270克面包粉）
30g All purpose flour / cake flour 中筋面粉或底筋面粉
30g caster sugar 砂糖
1g Salt 盐
2g instant yeast 速溶酵母
30g unsalted butter 无盐黄油
1 egg 鸡蛋
150g milk 牛奶
Method:
1. Add all ingredients except butter in a mixing bowl and knead until a dough is formed. Or you can use hand knead( hand knead would be a bit messy because the dough is sticky).
2. Add the softened butter and continue kneading till the dough becomes smooth and elastic.
3. Shape the dough into a round ball and put in a grease bowl and cover with plastic. Proofing for 1 hour. (You can place the bread tray inside the oven with a cup of hot water)
4.Take out the dough and divide it into 8 equal pieces( abt 70g each)
5. Press out the air and shape the dough to a small ball and rest for 10 mins.
6. Take a dough, punch out the air, roll into a flat round shape, fill in some custard, seal the dough and shape into a round dough again.
7. Place on the baking tray with seam side down, second proofing for 45 mins until doubled in size.(You can place the bread tray inside the oven with a cup of hot water)
8. Take out the bread tray then pre-heat oven to 190°C
9. Brush the egg mixture on the top of the dough lightly. Decorate with some leftover custard on top the buns.
10. Bake at 190°C for 16 -18 mins. (Baking time and degree may vary from the brand and type of your oven)
方法：
1.在搅拌机碗中加入所有材料（除黄油以外）搅拌直到形成面团，或者你可以用手揉捏（手揉会因面团粘稠而有点难度）。
2.加入软化的黄油，继续揉捏，直到面团变得光滑有弹性。
3.将面团放入抹了油的碗中，盖上保鲜纸。发酵1小时。（您可以将面包放入烤箱内，加一杯热水来帮助发酵）
5.取出发酵好了的面团，分成8个（每个70克）
6.排气滚圆，然后静置10分钟。
7.将面团压扁圆形状，加入一些卡士达馅，封口，再次成形为圆形面团。
8.将封口面朝下放在烤盘上，第二次发酵45分钟。（您可以将面包放入烤箱内，加一杯热水来帮助发酵）
9.取出面包盘，然后将烤箱预热至190°C
10.轻轻地将蛋液（蛋黄加一点水搅拌均匀）涂在面团上面，在面包上面挤上一些剩余的卡士达做装饰。
11.在190°C烘烤16-18分钟。（烘烤时间和程度可能因烤箱的品牌和类型而异）
Custard cream ingredients 卡士達醬材料:
200ml warm milk 温的全脂牛奶
2 egg yolks 蛋黃
25g sugar 砂糖
20g all purpose flour 中筋面粉
10g corn starch 玉米粉
1 lemon zest 柠檬皮屑
20g butter 奶油
Method:
1. Roughly beat the egg yolks and sugar
2. Add in sifted flour and corn starch, stir well.
3. Pour in lightly heated milk and stir well
4. Pour in a pot , on medium low heat, stir well.
5. The egg mixture will get thicker and thicker, Once it get the right consistency of thickness, remove from heat.
6. Continue whisking until smooth, add in butter and stir well.
7. Add in lemon zest stir well.
8. Pour into a plate and cover with cling wrap or put in a pipping bag with a pipping tip inside, then chill in the fridge.
方法：
1.牛奶放到锅子里面加热，锅边起泡即可
2.蛋黄与砂糖搅拌均匀，低筋面粉过筛后加入搅拌均匀
3.加热过的牛奶倒入步骤2，搅拌均匀。
4.之后再倒回锅内，用小火一边搅拌一边加热
5.加热到稍微黏稠的时候就关火。倒入另一个锅子，放入奶油迅速搅拌均匀，加入柠檬皮屑搅拌均匀。
6.用保鲜膜伏贴覆盖住或装进挤花袋里, 放凉后就可以进冰箱了！
Happy Baking!
I am hooked on it. The process, the smell, the sight and yes, the carbs. 😅
These custard buns are soft and slightly sweet, and I love the creamy custard filling in the center, so yummy! 😋
Lets bake the bread and make your house smell good, then enjoy soft, warm and fresh bread out of the oven.
我一直就很想做卡士达面包来吃，趁冰箱里还有剩下的汤种面团，所以就做了这个松软又美味的柠檬卡士达面包咯！这面包的颜色是不是好诱人哪！你们也快快动手做来吃吧！😄
Ingredients 面团材料 ：
50g sponge dough( I used leftover sponge dough) 汤种面团（我用剩下的汤种面团）
230g bread flour( If without sponge dough, use 270g bread flour) 面包粉（如果没有汤种面团，使用270克面包粉）
30g All purpose flour / cake flour 中筋面粉或底筋面粉
30g caster sugar 砂糖
1g Salt 盐
2g instant yeast 速溶酵母
30g unsalted butter 无盐黄油
1 egg 鸡蛋
150g milk 牛奶
Method:
1. Add all ingredients except butter in a mixing bowl and knead until a dough is formed. Or you can use hand knead( hand knead would be a bit messy because the dough is sticky).
3. Shape the dough into a round ball and put in a grease bowl and cover with plastic. Proofing for 1 hour. (You can place the bread tray inside the oven with a cup of hot water)
4.Take out the dough and divide it into 8 equal pieces( abt 70g each)
5. Press out the air and shape the dough to a small ball and rest for 10 mins.
6. Take a dough, punch out the air, roll into a flat round shape, fill in some custard, seal the dough and shape into a round dough again.
7. Place on the baking tray with seam side down, second proofing for 45 mins until doubled in size.(You can place the bread tray inside the oven with a cup of hot water)
8. Take out the bread tray then pre-heat oven to 190°C
9. Brush the egg mixture on the top of the dough lightly. Decorate with some leftover custard on top the buns.
10. Bake at 190°C for 16 -18 mins. (Baking time and degree may vary from the brand and type of your oven)
1.在搅拌机碗中加入所有材料（除黄油以外）搅拌直到形成面团，或者你可以用手揉捏（手揉会因面团粘稠而有点难度）。
2.加入软化的黄油，继续揉捏，直到面团变得光滑有弹性。
3.将面团放入抹了油的碗中，盖上保鲜纸。发酵1小时。（您可以将面包放入烤箱内，加一杯热水来帮助发酵）
5.取出发酵好了的面团，分成8个（每个70克）
6.排气滚圆，然后静置10分钟。
7.将面团压扁圆形状，加入一些卡士达馅，封口，再次成形为圆形面团。
8.将封口面朝下放在烤盘上，第二次发酵45分钟。（您可以将面包放入烤箱内，加一杯热水来帮助发酵）
9.取出面包盘，然后将烤箱预热至190°C
10.轻轻地将蛋液（蛋黄加一点水搅拌均匀）涂在面团上面，在面包上面挤上一些剩余的卡士达做装饰。
11.在190°C烘烤16-18分钟。（烘烤时间和程度可能因烤箱的品牌和类型而异）
200ml warm milk 温的全脂牛奶
2 egg yolks 蛋黃
25g sugar 砂糖
20g all purpose flour 中筋面粉
10g corn starch 玉米粉
1 lemon zest 柠檬皮屑
20g butter 奶油
Method:
1. Roughly beat the egg yolks and sugar
2. Add in sifted flour and corn starch, stir well.
3. Pour in lightly heated milk and stir well
4. Pour in a pot , on medium low heat, stir well.
5. The egg mixture will get thicker and thicker, Once it get the right consistency of thickness, remove from heat.
6. Continue whisking until smooth, add in butter and stir well.
7. Add in lemon zest stir well.
8. Pour into a plate and cover with cling wrap or put in a pipping bag with a pipping tip inside, then chill in the fridge.
方法：
1.牛奶放到锅子里面加热，锅边起泡即可
2.蛋黄与砂糖搅拌均匀，低筋面粉过筛后加入搅拌均匀
3.加热过的牛奶倒入步骤2，搅拌均匀。
4.之后再倒回锅内，用小火一边搅拌一边加热
5.加热到稍微黏稠的时候就关火。倒入另一个锅子，放入奶油迅速搅拌均匀，加入柠檬皮屑搅拌均匀。
6.用保鲜膜伏贴覆盖住或装进挤花袋里, 放凉后就可以进冰箱了！
Happy Baking!
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