Anti Bocor! Resep CUSTARD BUN: Roti Isi Vla Lembut & Wangi

Name: Custard Bun Recipe
Yield: 12 pcs
Ingredients: 200 g bread flour; 150 ml water; 2 g yeast; 60 g sugar; 135 g bread flour; 20 g milk powder; 3 g yeast; 1 pc egg; 40 ml milk; 45 g unsalted butter; 4 g salt; 2 sachets (120 g) instant vanilla custard; 220 ml hot water; 2 sachets (126 g) instant chocolate custard; 180 ml hot water; 1.5 all-purpose flour (for each filling)

Devina Hermawan January 31, 2025 Watch on YouTube ↗

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Custard Bun Recipe

Makes 12 pcs

Bahan

Bahan biang:

Bahan dough:

Bahan isian vla putih:

Bahan isian vla cokelat:

Bahan tambahan topping:

Cara Membuat

Di dalam mangkuk campurkan tepung, gula dan ragi, aduk rata kemudian masukkan air secara perlahan, aduk rata. Diamkan di dalam kulkas minimal 4 jam atau semalaman
Campurkan vla instan dengan air panas, aduk rata. Diamkan di dalam kulkas selama 1-2 jam
Timbang isian ke dalam mangkuk berisi maizena kurang lebih 30 gram. Bentuk bulat dan masukkan ke dalam kulkas. Total 12 pcs isian, 6 untuk isian cokelat dan 6 untuk isian vanila
Untuk topping, tambahkan tepung terigu ke dalam sisa isian, aduk rata. Masukkan ke dalam plastik segitiga dan masukkan ke dalam kulkas
Di dalam mixer, masukkan biang, tepung terigu, susu bubuk, ragi, telur dan susu, mixer selama 6 menit di kecepatan sedang tinggi
Masukkan mentega dan garam, mixer selama 8-10 menit di kecepatan sedang tinggi hingga kalis. Istirahatkan adonan selama 30 menit
Bentuk bulat adonan kurang lebih 50-55 gram kemudian isi dengan isian, bentuk bulat Kembali hingga rapat
Letakkan pada loyang muffin yang sudah dialasi baking paper. Istirahatkan selama 30-40 menit
Tambahkan topping custard di atasnya. Panggang di suhu 150 derajat celcius selama 15 menit
Diamkan beberapa saat sebelum dikonsumsi. Custard bun siap disajikan

Ingredients

Starter ingredients:

Dough ingredients:

Vanilla Custard Filling ingredients:

Chocolate Custard Filling ingredients:

Topping ingredients:

Steps

In a bowl, mix the flour, sugar, and yeast, then gradually add water. Mix well. Let it sit in the fridge for at least 4 hours or overnight.
Mix the instant custard with hot water and stir well. Let it chill in the fridge for 1-2 hours.
Weigh the filling into a bowl with cornstarch, about 30 grams each. Form into balls and refrigerate. You will have 12 fillings, 6 vanilla and 6 chocolate.
For the topping, add flour to the remaining filling and mix well. Place it into a piping bag and refrigerate.
In a mixer, combine the starter, flour, milk powder, yeast, egg, and milk. Mix for 6 minutes at medium-high speed.
Add butter and salt, then mix for 8-10 minutes at medium-high speed until smooth. Let the dough rest for 30 minutes.
Form dough balls of about 50-55 g, then fill with the custard filling. Seal them tightly.
Place them on a muffin tray lined with baking paper. Let them rest for 30-40 minutes.
Add the custard topping on top. Bake at 150°C for 15 minutes.
Let it cool slightly before serving. Custard Buns are ready to serve.