Cinnamon Banana Custard Buns

DSCN8151

This simple cinnamon custard can be enjoyed as part of bread filling, cake filling or treat as fruit jam. A simple home style bun with the silky smooth cinnamon banana flavour custard filling is a great meal for family and friends =)

这简单的肉桂香蕉卡仕达酱可当成面包馅料,蛋糕馅或是把它当作果酱涂抹在吐司上享用。一款简单居家风味的面包搭配像丝柔顺滑般的肉桂香蕉口味卡仕达馅,绝对是献给家人及朋友享用的好美食=)

Ingredients / 食材:-

Bread flour- 120 g
高筋面粉-120克

Cake flour-30 g
低筋面粉-30克

Yeast-2.5 g
即溶酵母粉-2.5克

Salt- 2.5 g
盐巴-2.5克

Sugar:-10 g
糖-10克

Water-100 ml
水-100 毫升

Grape seed oil-1 Tablespoon
葡萄籽油-1 汤匙

Cocoa powder- 1 teaspoon (for drawing)
可可粉-1茶匙(绘画用)

[Cinnamon Banana Custard Filling/ 肉桂香蕉卡仕达酱]

Banana – 100 g
香蕉-100克

White sugar – 3 tablespoons
白糖-3汤匙

Milk – 100 ml
鲜奶-100毫升

Cinnamon powder- 1 teaspoon
肉桂粉-1茶匙

Cornstarch – 1 tablespoon
玉蜀粉-1汤匙

An Egg
一粒蛋

* This recipe just for little serving.
* 这食谱是少数的分量。

Steps / 步骤:

[To make Cinnamon Banana Custard ]
Foto-banana

1)In a mixing bowl, use a fork to mash banana.
在搅拌碗里,把香蕉切片再使用叉子按压成泥。

2)Add sugar, egg, cornstarch, cinnamon powder ,milk and mix well.
加入糖,全蛋,玉蜀粉,肉桂粉,鲜奶,然后拌匀。

3)Sieve the mixture into a saucepan.
将拌好的液体过筛。

4)Heat the saucepan with low flame, stir constantly and stop the heat until the mixture start thicken. Leave the custard cool completely and wrap with plastic wrap then put into fridge.
开小火,不断的搅拌直到混合液体开始变稠即可。让卡仕达酱稍微冷却,再盖上保鲜膜放入冰箱里冷藏。

[To make Buns]
Foto-banana2

1)To prepare the bread dough please refer to White Sesame Full Cup Bread‘s recipe.  It’s take me about 15-20 mins to knead the dough until smooth.

面团制作请参考芝麻杯面包食谱。这面团我揉了大约15-20分钟至面团表面平整光滑。

2)Sprinkle some flour on the counter surface. Divide each dough into 50 grams.
在台面上撒一些面粉。之后,将面团分割成每份50克。

3)Shape the each dough into balls.
将每个面团滚圆。

4)Lightly press out the air and use the rolling pin to flatten the dough. Cover with plastic wrap and let the dough rest for 5-10 minutes.
轻轻的按压,把面团里的空气排出再用擀面棍将面团擀平。盖上保鲜膜,让面团静置5至10分钟。

Foto-banana3

1)Flatten the dough into long shape.
将面团擀开成长型。

2)Put little amount of banana custard on top.
铺上适量的香蕉卡仕达酱。

3)Wrap and pinch tightly.
把面皮和馅料紧密的包起来。

Foto-banana4

1) Place the banana custard bun seam-side down on the mixing bowl. Cover with lid and let them rest for 30 minutes or until they have doubled in size.
将包好馅料面包的封口处朝下的放在搅拌碗里。把盖子盖上,再进行第二次的发酵大约30分钟或至到体积双倍大。

2) Prepare little amount of cocoa jam ( cocoa powder + little water ) and use the bamboo stick to draw on the buns.
准备少许的可可酱(可可粉+少量的水)使用竹签在面包上绘画。

3) Preheat oven at 180C , bake for 15-20 minutes or until golden brown.
预热烤箱在180度,烘烤15-20分钟至金黄色即可。

4) Coated a thin layer of melted butter when they are warm. Done !
在面包还有余温下,先涂抹一层薄薄的溶化奶油即可。完成!

DSCN8147

DSCN8154

DSCN8151

DSCN8150

DSCN8158

DSCN8157

Hope you enjoy =) Give me “Thumbs up” if you love these! ^.- Thanks ~

One Comment Add yours

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s