Custard Snail Rolls

Yes, I have promised in my previous post to share various ways of using pastry creams in baking, so here we go — custard buns with bits of prunes. Unlike European style loaves which are usually crusty on the outside and may be slightly chewy, the custard buns I made are pillowy Asian buns. The pastry cream and dried fruits give an irresistible sweetness. Instead of wrapping dollops of pastry cream in the centre of the buns, I rolled the dough to a thin rectangle sheet and spread the cream evenly on top. Guess what? After cutting, the cross section of the bun looks just like a snail.

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Custard Snail Rolls

Observing the growth of bread dough during the fermentation and proofing process is truly a joy. I think anyone who loves bread making could identify with me. It’s the vitality of yeasts that contributes to the softness and flavour for the breads. How wonderful the yeasts are!

The recipe below is quite easy and fun to make. In fact, the bread recipe is so versatile, that it can go with almost any fillings which you could think of. Happy baking with pastry cream! Yum yum 😛

Ingredients (Make about 12 buns)

Bread flour 270g
Cake flour 30g
Yeast 1 tsp
Sugar 30g
Salt 1/4 tsp
Egg 1 no. (~50g)
Water 140g
Butter 30g

Pastry cream 330g
Prunes or any dried fruits
Extra egg for egg wash
Apricot gel or fruit jam

Method

  1. In a mixer with a hook attachment, mix and knead the bread flour, cake flour, yeast, sugar, salt, egg and water to form a dough. Start with low speed, and may increase to medium speed later on.
  2. When the dough comes together and clears the side of the bowl, add the butter and continue to knead until the dough is smooth and elastic. The dough should be stretchable without breaking easily.
  3. Cover and rest the dough at room temperature for about an hour.
  4. Punch down the dough to remove air pockets.
  5. On a lightly floured surface, roll the dough to a 30cm X 40cm rectangle. If the dough is difficult to stretch, rest it for 15 minutes before stretching any further.img_4607
  6. Spread the pastry cream evenly on the surface. Put some prunes or any dried fruits of your choice (e.g. apricot, peach, cranberry).
  7. Using both hands, roll the whole thing up.  Slice into 2cm wide pieces. (See video below, without audio)
  8. Place the bread rolls on a tray and proof at room temperature for about an hour or until they double in size.
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    Before proofing
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    After proofing

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  9. Brush some egg wash on the bread rolls. img_4618
  10. Bake in a preheated oven at 200 degree Celsius for 10 – 12 minutes, or until cooked and golden brown.
  11. While the bread rolls are still hot, brush with apricot gel or fruit jam.
  12. Cool on wire rack before serving.

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Custard Snail Rolls – best consumed within 2 days. Enjoy!

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