This bun was for my breadfast on the following day. With some light toasting, the inside of the bun remains soft. Pardon the stingy amount of custard filling. If not, I might not be able to wrap this bun. Haha...
Monday, May 7, 2012
Custard Buns
I had a hard time trying to wrap the custard filling into the bread dough. Only a couple of the buns turned out to be presentable, without the custard filling seeping out while baking. Haha...
This bun was for my breadfast on the following day. With some light toasting, the inside of the bun remains soft. Pardon the stingy amount of custard filling. If not, I might not be able to wrap this bun. Haha...
This bun was for my breadfast on the following day. With some light toasting, the inside of the bun remains soft. Pardon the stingy amount of custard filling. If not, I might not be able to wrap this bun. Haha...
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Looks gd ;)
ReplyDeleteThanks gal so much for your guidance! :)
Deletei don't mind to have the bun with little filling one...the bun looks really soft...:)
ReplyDeleteYou are so sweet, Sherleen. Let me give you a big hug! :)
Deletecustard的料理我都喜欢：）
ReplyDelete来，我请你吃！
DeleteMaybe next time you can fridge the filling first before wrap it.
ReplyDeleteSonia, thanks for the handy tip! :)
DeleteI made this type of buns before and I usually semi freeze the filling for easy wrapping.
ReplyDeleteGert, thanks for sharing with me! I shall try your method of semi-freezing the filling next time. :)
DeleteI have not bake buns with custard filling before and wouldn't know how much filling is good enough to wrap the buns. I would think that you did well for your attempt.
ReplyDeleteThe aspiring bakers are organizing a Dim Sum event this month and thought that maybe you can submit this post to this event.
Zoe, thanks for your lovely words, I am so touched!
Delete