Week 6: Soft Rolls

Heyoo, it's Tasya :) 

This week we made soft rolls.

The ingredients

First, combine everything into a bowl; except milk and egg.

When it is well combined, add milk and an egg; Mix well.

Put it on a clean, floured surface and knead until smooth.

Put it in a greased bowl and cover in cling wrap.

Allow it to double in size for 1 hour.

While waiting for it to double in size, let's move on to the fillings.

Mexican Topping

Cream the butter, icing sugar and vanilla essence in a large bowl.

Then add in eggs; Mix well. 

Then add in flour and coffee powder.

Next,

Custard Filling

First, cream sugar and egg yolk until it is pale in colour.

Then, add in custard powder and vanilla essence; Mix well.

Warm up some milk and add the mixture into it.

Stir on a low heat until the mixture thickens.

Remove from the heat and add in butter.

Cream Cheese Filling

Cream icing sugar and cream cheese until smooth.

After 1 hour, get the dough out of the bowl and it should be double its original size.

Portioning

Portion the dough to 40g each and you'll be able to make about 20 or so soft rolls.

Shape and Fill

Flatten the dough to remove air bubbles.

Add the filling of your choice.

Wrap it up in the dough and pinch to seal.

Roll the dough into balls.

Put the balls on a tray lined with parchment paper.

 Leave it in a warm area to rise again.

Glazing

Glaze the risen dough with egg wash.

Sprinkle with sesame seeds, cheddar cheese or almond flakes if desired.

Pipe the Mexican topping on top of the glazed buns.

Top it with almonds or sesame seeds too.

Bake it in the oven for 20 minutes at 200℃.

Mexican topping with cream cheese filling

Almond flakes with custard filling

 

Sesame seeds with red bean filling

      

Enjoy :)