Coconut Icing Custard Scroll

Salam everyone,

I've been wanting to do some baking since last week but the mood wasn't there.  Wanted to make something that has custard filling.  So, I asked if hubby likes buns with custard fillings.  His answer was...."Ohh yummmzz....will it have any icing?"  Doh!!  I just don't understand it.  Kiwis just love to have their buns with icing or cream topping.  I am so used to the savoury buns which are sold in the bakeries either in Singapore or Malaysia.  Really love the chicken floss or curry buns and if I were to choose any sweet buns it will always be with custard, red bean or kaya filling with no icing topping of course.

The idea of making this custard scroll came when I used to buy them at a bakery here.  When I first came to NZ abt 7 years ago, I wasn't very good at baking or cooking.  As years gone by, I've learnt how to bake and cook through many trials and errors and the internet of course ;)  The high end bakeries are usually owned by Kiwis and products are usually quite expensive.  Buns with funny names like bee stings, sunshine or the not funny ones like cream donuts and custard twists will usually be slopped, slapped and topped with thick icing or cream and are usually very, very sweet and expensive of course!!  One item might cost a minimun of $2.80 and up to $5.00 each.  The cheaper bakeries are usually owned by either Cambodians or Chinese, their bakes are not as good but cost abt 50% cheaper than the high end bakeries.  One thing that turns me off the cheap bakery is the smell.....urggghhh I just can't explain it hehehehez.

Source : CMG @ Dapur Tanpa Sempadan

Ingredients (Dough) :
250 gm high protein flour
50 gm caster sugar
1/2 tsp fine salt
10 gm milk powder
1/4 tsp bread improver
1/4 tsp teh bread softerner
30 gm egg (lightly beaten & weighed)
6 gm instant yeast
20 gm butter
125 ml water

Method :
Mix yeast with warm water and set aside until it bubbles.
Make a well in the middle of the flour and add the rest of the ingredients except butter.
Mix till a dough is formed and knead in the butter until you get a smooth dough.
Proof dough for 50 mins or until doubled in size.
I used by Breadmaker.

Roll the dough into a rectangular shape.
Spread the custard filling.
Roll the dough tightly like a swiss roll.
Seal the ends and cut into 12 equal pieces.
Arrange in a baking tin and proof for another 45 mins or until doubled in size.

Once proofed, brush the top with the remaining egg and bake in a preheated 190 deg C oven for 25 mins.  Let custard roll cools down before icing it with the coconut icing.

Source : Rima @ Bisousatoi
Vanilla custard
3 egg yolks
1 / 4 cup sugar
1 stick vanilla bean
1 cup UHT milk (I used fresh milk)
15gr corn flour
1 tbsp Salted butter

Method
1. Mix the egg yolks, sugar, corn flour, stir until well blended and pale yellow in color.
2. Heat the milk and vanilla bean until almost boiling, remove vanilla bean, pour half of the boiled milk into the beaten egg + sugar + corn flour, stir, then pour back into remaining milk , reheat, stirring constantly until custard thickens, remove from fire, add butter, stir until well blended, let it cool bef putting into piping bag.

Coconut Icing
125gm icing sugar
6 tsp fresh milk
Enough dessicated coconut.

Method:
Mix icing sugar with milk until its of pouring consistency.
Pour the icing sugar on the custard scroll and topped it with the dessicated coconut.

Blogger now redirects blogspot.com to blogspot.co.nz all the time for me.  Does anyone knows how to stop it from doing that??  I now have to add /ncr at the end of blogspot.com all the time now and its kinda irritating....haiizzz :(