ONE PROOF BUNS WITH SWEET CORN CUSTARD FILLING

There are 2 steps to this Bun.

1st we need to cook the Sweet Corn Custard Filling.

It needs to be chilled for easy handling.

After that only proceed to make the buns

I have adapted the Sweet Corn Custard Filling
 from Vivien Chong's recipe

Sweet Corn Custard Filling

150g canned cream sweet corn

160g milk or coconut milk

10g corn flour

10g cake flour

10g custard flour

40g sugar

1 large egg 

1/2 tsp vanilla extract

10g butter

1. beat egg and sugar and leave aside

2. sift together all flours into the milk, mix well

3. combine (1) & (2), strain into a sauce pot

4. cook over medium low heat, stirring all the time

5. add in cream sweet corn, stir until custard is thick and smooth

6. add vanilla and butter

7. transfer to a bowl, covered and let cool before chilling it

For the Buns,

I have adapted the recipe from Sy Yong's

Easy One Proof Bun

One Proof Bun

260g bread flour ( I used 240g bread flour+20g whole meal flour)

25g sugar

1 AA egg (take out 1 Tbsp for egg wash)

60g milk

60-70g water

3/4 tsp instant yeast

25g butter

1/3 tsp salt

1. all ingredients into the bread machine, bread dough cycle 

   (Note: after kneading need to rest only 15min)

2. divide dough, wrap in the filling and shape as you like

3. allow buns to proof 60min or until double in size

4. egg wash

5. decorate as desired by diluting the custard filling with a little milk, and pipe on the buns

6.bake in preheated oven 190'C for 20-25min