Custard buns

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FrenchNyonya on 8 Oct 2014 at 00:18

 

 

Here's my take on PDLarry's custard buns..

My doughs were at 60g each which is a little too big to my liking.

Other wise it turn out really yummy.. 

 

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ElPanadero on 8 Oct 2014 at 12:35

They do look scrummy. Shouldn't be allowed !
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gmagmabaking2 on 9 Oct 2014 at 06:50

Looks like a few things on my to do list need to be bumped and these put at the top! Lovely baking and they look sooo good.

Thank you ELpanadero and 3grandmas for your kind words.

These little buns are not difficult to make but i did encounter wrapping problem. As you can see in the above picture, there is a bun which the custard cream leaked out..that was why it was baked in a tin. 

May be I should freeze the custard cream before bake. Any suggestions? 

 

My first thoughts are that I would eat instantly any bun that was leaking :-) If however you are resigned to storing these then I have 2 suggestions which may or may not be appropriate, I don't know because I don't know what's in your recipe. It looks from the photo like you have little individual tins for each bun and they are baked close together so the risen dough melds at the top. If so here are my thoughts: 1) Butter the inside of each tin and then sprinkle sugar (prob a brown or golden one) inside so there is a coating all around. When they bake the sugar will caramelise and provide a shell to keep the custard in. I appreciate this may alter the end product and taste. This technique is used for soufles quite often. 2) Coat the inside of each tin with egg wash which once cooked should again provide some kind of barrier. 3) Find a way to allow inner steam (created by wet fillings) to escape rather than it finding its own way out through the sides of the buns via build up pressure. Maybe using a skewer to poke a hole in the top or something similar. I may be way off with this suggestion not knowing your recipe and process. Any of those sound plausible?