Salted Egg Ube Custard Buns

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PREPARATION

DOUGH

Mix Dry ingredients and wet ingredients in the mixer for 5 minutes slow then 5 minutes fast.
Bulk ferment for 30 minutes in 30’c proof box.
Then portion dough 50g each then rest for 15 minutes. Roll out the dough and shape into a batard.
Ferment for 1 hour in the proofer for 30’c 60% humidity.
Bake in the oven for 180c top then 180 below for 12 minutes
Let it cool before serving

FILLING

Mix the salted egg yolk, cremyvit and water together until it is a paste form. Then portion 25 grams of salted egg and deli ube separately, place inside of the bun before baking.

TOPPINGS

Mix all ingredients until it is homogenous dough.
Portion 25 grams of dough then flatten it out then place on top of the bun before baking.