Friday, August 31, 2012


After many trial and error in making roll and bun I finally, am happy with this chocolate custard sweet bun. Recipe heavily adapted from kimmy -cookingpleasure, I made a minor tweak to fit the ready stock in my cupboard. Instead of the chocolate custard I used cooking chocolate that I melted using double boiler. Chocolate lovers will definitely love these bun.

Step 1 - Ingredients
100 gm plain flour
150 gm bread flour [you can replace plain flour and use all 250 gm bread flour]
4 tsp instant yeast [I used 3 tsp]
130-150 ml  cold water
Mix yeast with water in mixing bowl, then add in flour.  Knead to form a smooth dough.
Cover and leave to proof for 1-1 1/2 hours or double in size.

Step 2 - Ingredients
250 gm bread flour
100 gm sugar [I used 80 gm]
1 tbsp milk powder
1 tsp salt
1 small egg [20 gm] - can used large egg and set aside some for egg glaze
130 ml cold water
50  gm butter
Egg glaze
Filling - Sweet chocolate custard paste 

  1. Add all Step 2 ingredients  [except butter] to dough from Step 1.  Knead from low speed until well combined.  Continue to knead on medium speed until dough is soft and smooth [takes about 7-10 minutes].  Add in butter, continue to knead until dough is soft and elastic or window pane stage [N otes - if not baking buns immediately, the dough can be kept in plastic bag tied up and refrigerate.   Thaw to room temperature before using.   Advisable to keep up to 48 hours only]. OR
  2. Shape dough into a ball.  Cover and leave to proof for 15 minutes.   Punch down and divide dough into 14-16 portions of equal weight [you can make smaller or bigger buns according to your own preference].  Shape dough into round balls.
  3. Roll out each ball and flatten dough, pipe in some chocolate custard filling in the centre [not too much because the filling may ooze out when baking].  Gather up the seam and seal well.   Place bun on paper casing, seam side down on baking tray.  Finish shaping all the buns.
  4. Leave to rise for 30-45 minutes or until double in size.  Brush with egg glaze. Decorate buns by piping lines with chocolate paste with any desired designs.
  5. Baked in preheated oven at 190-200 degrees [middle shelf]  for 12-15 minutes or until golden.
  6. Remove and leave to cool on rack or serve.

Sweet Chocolate Custard Paste - Bun Filling [quantity should be enough for 14-16 buns]
30 gm instant custard powder
1 tbsp cocoa powder
2 tbsp condensed milk [more if you prefer the paste to be sweeter]
100 ml hot water

  1. Mix cocoa powder, condensed milk with hot water.  Stir until well blended.  Set aside to cool before mixing with instant custard powder.
  2. Stir until paste is well combined and smooth.  Keep in a plastic bag or piping bag.  Refrigerate before using.
Berpeluh juga kalau meroti ini kadang-kadang jadi kadang-kadang buat hal...setiap kali membuat selalunya berderau darah dibuatnya. tetapi alhamdulillah kali ini boleh tahan jadinya. Saya terjumpa resipi ini dalam blog kimmy nampak menarik jadi saya cuba, cuma saya tidak membuat chocolate custard..saya gantikan dengan chocolate yang dicairkan. Boleh tahan sedap dan sesuai buat sajian minum petang.

Next Post - How To Colour Fondant 


Munatycooking said...

Those buns look so tasty! It's on my list. Thanks for the recipe :)

Paty's Kitchen - Cook with passion. said...

Hi muna..if love chocolate these buns are perfect..anyway it's just like other normal bhanks for dropping byread making...hey t

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