Japanese Sweet Bun

Bread dough
140 bread flour
60g cake flour
20g butter
20g sugar
8g non-fat dry milk powder
3g salt
3g instant yeast
25g egg yolk
100ml water
Beaten egg for glazing

Instruction:

1. In the BM (Bread Maker), add milk & egg yolks.  Then sprinkle the flour on top, put sugar, salt, butter on every corner.  Make a well in the middle of the flour, add the instant yeast.  Select the program "DOUGH" or #10, press start & let the machine do the work.
2. After the machine stop, take the dough out & divide the dough into 8 equal (47g each) pieces.  Shape the dough into a small ball & cover with cling wrap; set for 15-20 mins in a warm area.
3. Coat a baking sheet/tray with oil; take a dough piece onto the kneading board, lightly dust the surface with flour.  Flatten the dough to remove any air inside.  Then using a rolling pin to roll into a flat oval shape.
4. Lift the oval shape dough onto the weight machine & measure 35-40g of cream filling on the dough & fold the dough in half & close the edges by pinch the dough all the edges so to prevent the cream from coming out.
5. Then make 3 incisions along the closed edges for aesthetic appeal.  Place the piece on the baking sheet, cover with plastic wrap; preventing the dough from drying.
6. Repeat the process & arrange 8 pieces in total. (Note: To keep the dough from sticking; place strips of parchment paper in between)
7. Mist the dough with water for 2nd fermentation.  Place the baking sheet into the oven @ 40 deg C for 50-60 mins for 2nd rise.
8. Remove the tray & preheat the oven to 220 deg C.  Coat the dough with a beaten egg for the glaze on top with a pastry brush.  Gently brush the surface.
9. Place the dough into the preheated oven & bake for 12 mins till golden brown.
10. Remove & place freshly baked cream buns onto a cooling rack.

Cream Filling

3 egg yolk

55g granulated sugar

8g cake flour

8g cornflour

250ml fresh milk

1 tsp vanilla essence

Instruction:

1. Whisk the yolks, sugar in a bowl until the mixture turns pale in color.
2. Sieve the flours over the mixture & combine the mixture thoroughly till smooth texture.
3. Bring the milk & vanilla to simmering point slowly over low heat.
4. Pour half hot milk onto the egg mixture, whisking all the time with a balloon whisk to fully combine.
5. Return to the pot, place a strainer over the pot & pour the egg mixture.  Turn the heat to medium-low heat & gently continue stir with a balloon whisk until thickened.  When it begins to thicken, reduce the heat to low.& whip the cream at full speed.  The pastry cream begins to turn glossy.
6. Pour the custard into a float bowl with ice water & cover the top with cling film to prevent skin forming.  Put in the fridge for 3 hours or so.