Asian Style Potato Custard Buns (Agnes Chang vs Alan Ooi)
Bake for Happy Kids
Bake for Happy Kids
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Ingredients

  • For the dough
  • 90 g potato, peeled, boiled and mashed
  • 190 ml water at room temperature (not lukewarm)
  • 1 large egg
  • 400 g bread flour
  • 50 g caster sugar
  • 1/2 tsp salt
  • 35 g milk powder
  • 1 1/2 tsp instant yeast
  • 60 g butter, soften and extra for greasing
  •  
  • For the custard
  • 200 ml milk
  • 75 g custard powder
  • Warning: Please note that I wouldn't recommend this custard recipe!
  •  
  • For the dough
  • 350 g bread flour
  • 1/4 tsp salt
  • 30 g milk powder
  • 2 tsp instant yeast
  • 50 g sugar
  • 150 g potatoes, peeled and mashed
  • 1 large egg
  • 80 ml water used to boil the potatoes
  • 75 g butter, softened
  •  
  • For the custard
  • Please note that this is my own recipe.
  • 150 ml milk
  • 20 g caster sugar
  • 1/4 tsp vanilla extract
  • 1 egg yolk
  • 20 g cornflour
  • food colouring, optional

Instructions

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