i love Sanrio’s Chococat…..
Ingredients
Dough recipe and instructions from here
* add 1/2 tbsp of bamboo charcoal powder to the above dough recipe
Custard recipe
2 eggs
2 heaped tbsp sugar (feel free to add more if you prefer very sweet custard)
2 tbsp custard powder
120ml milk
50g pastry flour
40g unsalted butter (cubed and softened)
Directions
– prepare dough
– prepare custard ~ beat eggs and sugar till pale and frothy
– add in custard powder and mix till dissolved. Sieve the mixture
– add in milk and then sifted flour. Mix lightly till incorporated
– add in butter
– warm custard mixture over a pot of simmering water for 10 mins, stirring every 2 min interval (you should be string 3-4 times in total). The mixture will come together into a soft dough
– remove from heat and allow to cool completely
– divide dough custard into desired portions and wrap filling into dough
– allow bun to proof for another 40 mins
– bake in preheated oven of 180 degrees C for 12- 15 mins
3 tips to a smooth custard
– sifting the egg/custard powder mixture
– sifting flour before adding to custard mixture
– with interval stirring during the heating period, it allows the ingredients to be better incorporated, resulting in a smoother mixture
Personal notes:
– for chococats, the weight of the bun is: head 30g with 14g filling; ears 3g each, body 10g
– eyes, ears, nose and ribbons are made from my previous icebox cookies. ears and eyes are cut out using triangle cookie cutter, and piping tips. nose and ribbon were rolled on
– buns were baked for 14mins and brushed with melted butter (to give it a shine ~ if you prefer matte, omit this)
– ears and eyes were covered with small pieces of foil when i baked them to prevent them from browning
– next time i will place the ribbons on loosely… as you can see the before and after baking look… the ribbons seemed to have exploded due to the rising of the buns in the oven
HUH? (=^･^=)
Pollution index: 67 (good)
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