Sweet Corn Custard Buns

by - March 05, 2019





I have been asked by a follower from Indonesia for a recipe like the Gardenia Sweet Corn Bun that she tried while visiting Malaysia.  I experimented a little and have come up with this version of Sweet Corn Custard buns using fresh sweet corn.

The recipe below is just nice for my family as we eat a lot of bread but, you may want to cut down the recipe by half if you find it too much.

If you have any questions regarding this recipe or any other post, please a comment in the “LEAVE A COMMENT” link and I will reply you as soon as possible.

Sweet Corn Custard Buns Recipe - Overnight Sponge Dough Method

Yields:  12 big buns

INGREDIENTS:

For Sweet Corn Custard Filling

Ingredients A:
25g corn flour
35g custard powder (original flavour)
1 big eggs, whished
100 ml/g full cream fresh milk

Ingredients B:
250 ml/g full cream fresh milk
70g brown sugar
20g butter
1/4 tsp vanilla extract
190g – 200g corn kernels from 1 fresh sweet corn 
Pinch of salt

For Buns

Sponge Dough:
250g bread flour
¾  tsp instant yeast
¾  tsp sugar
160g water

Main Dough: 
250g bread flour
1 tsp instant yeast
3 1/2 tbsp (35g) brown sugar 
1 3/4 tsp salt
40g whisked egg (from 1 large egg, balance use for egg wash)
35g butter or coconut oil
150g full cream milk

Topping:
Egg wash - balance of whisked egg (10g) + 1 tsp water
Cornmeal

Utensil:   
2 baking trays


METHOD:

For Sweet Corn Custard Filling:
  1. Steam the whole sweet corn for 25 minutes.  Remove the corn kernels and chop slightly.  Keep aside.
  2. Blend the ingredients A (custard powder, corn starch, whisked egg and milk) in a jar/bowl. Set aside.
  3. Pour ingredients B (milk and sugar) into a saucepan, over low/medium heat, cook until sugar is melted.
  4. Lower heat and add in ingredients A mixture. Stir all the time until the mixture become thicken then add in sweet corn kernels and mix well.
  5. Remove from heat, add in butter and vanilla extract, and mix well.
  6. Transfer the custard to a clean bowl to cool.  When the custard cool down, divide into 12 portions (about 55g per portion).  Wet your hand and shape into a ball.  Store in the fridge while preparing the dough. 
Note:  If you want the custard filling slightly softer, then please add more milk.  But, you may have hard time of shaping and wrapping the buns.  I find the above consistency is easy to wrap.

For Buns:

Sponge Dough:
  1. Combine water, yeast and sugar in a mixing bowl.  Then mix in bread flour and knead with your hand for few minutes until smooth.  Roll into a ball and place in a greased bowl.  Cover with cling film and let it prove for 1 hour in a warm and dark place. 
  2. After 1 hour, place into the refrigerator and use the next day at least after 8 hours or up to 16 hours. 30 minutes before using, take out the sponge dough from refrigerator to return to room temperature.
Main dough and shaping the buns:
  1. Line the baking trays with parchment paper.
  2. Put all ingredients (including sponge dough) except butter into the bowl of stand mixer. Using the dough hook on a stand mixer, knead for 5 minutes until the dough well-mixed.  Add in the butter and continue to knead for another 10 minutes at medium speed until the dough comes together and become elastic and tacky but not sticky.  
  3. Let the dough rise in a warm place for 60 minutes or until double in size in a large greased bowl, covered with cling film or kitchen towel.
  4. Punch down the dough to release the air.  Transfer the dough to a clean floured surface then divide into 12 equal portions about 78g per portion.
  5. Shape each dough into a ball.  Flatten the ball with your palm or small rolling pin into a circle.  Place custard filling ball in the centre.  Gather up the edges to seal and shape into round ball.  Place the bun on the prepared baking tray, about 2 inch apart.  Let it rise for another 50 minutes or until double in size.
  6. 15 minutes before baking, preheat the oven to 180C.
  7. Brush with egg wash.  Bake at preheated oven for 15 minutes, or until golden brown.
  8. Remove buns from oven and let them cool on rack.

Sweet Corn Custard Filling



Sponge Dough


Main dough and shaping the buns




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