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Skolebrod @ Norwegian Custard Bun 挪威蛋羹包子

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My brand new discovery SKOLEBROD, the Norwegian custard bun also meaning sweet school bun.  I accidentally stumble on this gorgeous bread a while ago and it just captured my attention immediately. And that it ! I knew I got to do it and I did. Yay。。。。Please read on for more.

Ingredients for dough :
Ingredients for dough :

275gm  bread flour
3/4 tspn   yeast
100ml  warm milk
1-1/2 Tb  sugar
¼ tspn  salt
1 egg
40gm  butter

Method :
(1)  combine flour, yeast, sugar, salt, egg & milk into a large bowl and mix to form sticky dough.
(2)  add in butter and continue kneading till smooth dough is formed, then leave to rest for an hour or till double in size.
(3)  now, punch to release excess air and knead till smooth.
(4)  place dough to working table and divide into 10 portions about 48gm each. Rest for 10 minutes, then round them by folding dough inwards to form the shaping.

(5)  place shaped dough to greased tray and leave to rest for 30 minutes or till double in size. Then press center with a rolling pin as shown on picture to form a hole.
(6)  fill center with custard. Finally, bake at preheated oven 195′C for about 20-25 minutes or till golden brown.

Ingredients for vanilla custard :
3 egg yolk
50gm  sugar
190ml   milk
20gm  all purpose flour
1 tspn  vanilla essence/extract

Method :
(1)  beat egg yolk & sugar till light & fluffy, then stir in flour till cooperated
(2)  heat milk till starts bubbling then pour half into egg mixture and mix well.
(3)  next, pour egg & milk mixture back to the remaining hot milk and cook over low heat till thick.
(4)  once its done, off the heat and leave to cool before used.

Ingredients for coconut frosting :
125gm  icing sugar
2-1/2 TB   lemon juice
1/2 cup shredded coconut
(mix all ingredients till well cooperated)

Once the buns are cool enough, spread coconut frosting over it then serve.

Looks just like a golden egg yolk on the bread. Don’t you love it too !


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