Custard Raisins Sweet BunNovember 28, 2007
I love baking at night! Somehow just like studying, I perform the best at night~ =X I cant explain y~ If I have the whole day free to myself, I’ll end up sleeping *giggle* or doing random stuffs, but not studying! >.< I prefer baking at night, normally after dinner, say between 8pm – 10pm window period. 😄 y? I guess, after dinner I just dun wanna sit down! Baking allows me to stand n move ard abit in the kitchen. (^.^ v) the product of my hard work, will be ready for supper (if any1 feels hungry =p) and also will be fresh for breakfast the next day~
I had the whole day to myself today, since there’s no class, I woke up late =X need to recharge my battery! Been sleeping for less than 4hrs since the ubin trip… during our usual tue gym session, yunjie asked for cinnamon rolls. 😄 set me on track, back home, I took out my sweet bun recipe, knead my dough~ only to find that I’m out of brown sugar! >.< bye bye cinnamon roll… cleared my baking cabinet hoping to find some goodies! Found custard powder which I bought sometime back. Brings back memories… =/ decided to make something out of it! So tada! new creation… Custard raisin sweet bun! =X
The best thing abt baking is when u try out new recipe, mix and match recipes to form something u like or even come out with yr very own recipe. (^^,) and the best thing abt making bread, is that u just need to knead it, leave it to proof, and u can go off doing yr stuffs =p my bread proofed for a long long time! at least 4hrs and above, as i was at my cousin’s place fixing their comp. =X
They seriously smells good! after taking all these shots, mum n dad gobbled down more than 1/2 of the whole tray! hee~ take a look at the texture of the sweet bun folks!
75g bread flour
75g cake flour
1 tblsp Custard powder
½ tblsp Sugar
1 tsp vanilla extract
Glazing: ½ egg
- Place all ingredients in (B) into a pan and stirring constantly bring to the boil gently.
- Remove from the heat. Leave to cool, place a piece of cling film onto the custard to prevent a layer of skin from forming.
- Mix all ingredients in (A) together to form a dough.
- Place the dough on a lightly floured surface; knead the dough until the dough is elastic, smooth and non-sticky. It will take about 25 mins to knead the dough by hand. (lazy me, let my mixer do all the work! *wink*)
- Place the dough in the oiled bowl and cover with cling wrap (to seal in the moisture), let it proof for 1 hour or till it doubles in size.
- Take out the dough and punch out the gas produced. Let the dough rest for about 15 minutes.
- Roll out the dough into an oblong shape; spread the Custard and raisins on it. Roll it out Swiss roll style and slice it into pieces, thickness according to your liking.
- Arrange them on a greased pan and let it proof for until double in size.
- Brush the top with the egg mixture.
- Bake for about 15 minutes in a preheated oven at 180 degC.
– .: Baker Lee :.