Custard Buns

Method - Custard Mixture

1. Whisk egg yolks and sugar together and add the corn flour. Continue to whisk until the mixture is light yellow in colour and set aside.   
2. In a medium pot, add 50g margarine with 150ml of a2 Milk® Lactose Free and bring to a low simmer.  
3. Slowly pour half the margarine and milk mixture into the egg yolks, remembering to whisk to avoid scrambling the eggs. Add the remaining margarine and milk, continue stirring and then add everything back into the medium saucepan.   
4. Cook on medium heat, continuously stirring until the mixture turns to a thick consistency. Reduce to a low heat and continue stirring until a thick paste forms.   
5. Remove the hot custard from the pot and set aside in a bowl to cool for 1 hour in the fridge.   

 Method - Buns

1. In a small jug filled with 150ml a2 Milk® Lactose Free, add yeast and sugar. Mix well and leave to bloom for about 5 minutes.  
2. Pour the frothy yeast liquid into a bowl filled with 230g plain flour and lightly knead until a rough dough forms.  
3. Add in the margarine and knead until a soft dough forms.  
4. Place the dough in a clean bowl, cover in cling wrap and leave to rest for 1.5 hours or until doubled in size.  
5. Take the cooled custard from the fridge and portion into roughly 30g. Using your hands, roll each portion into a smooth ball and set aside on a tray lined with baking paper. Cover the tray and place back in the fridge to keep the mixture cool. 
6. Take your rested dough and make a fist, punching the dough to release the air bubbles.  
7. Place the dough on your working bench and using your hands, lightly stretch and pull the dough, making sure to push the dough out and bring it back to the centre. It is important to work this part of the dough for 6 - 8 minutes to ensure a smooth surface to your buns.  
8. Portion your kneaded dough into 50g and with each section, fold each portion, turn the dough, press and fold it in half again until you shape a smooth dough that resembles a ball.  
9. Take one ball and dust lightly with flour to prevent sticking. Use a rolling pin to lightly flatten your dough and flip it, repeating this process a couple of times. Take the outer edge of your dough and with the rolling pin, roll out the edges so they’re thinner than the centre. Place a custard ball in the centre of the dough and wrap the dough around, trying to not trap any air.  
10. When you get to the end of wrapping, lightly wet the edge with water or a2 Milk® Lactose Free and pinch and close the bun to secure the filling inside. Place the rough side down onto the cupcake patties, using a small amount of water to stick the decorations. Place into a large steamer basket ensuring there’s enough space between each bun.  
11. Once the steamer basket is filled, place the lid on and let the buns proof for another 20 minutes.  
12. After 20 minutes, turn on the water to high and once steam starts to appear, turn the heat to low- medium. Steam the buns for 8 - 10 minutes.  
13. Don’t open the lid immediately as the drop in temperature will deflate the buns. Leave the buns to sit in the steamer for 10 minutes.