Apple Custard Roll

 Last Sunday, I had a bakery stall at Japan Festival 2012 in Wellington.
It was my first time to have my bakery. I made 12 kinds of, about 500 pieces of bread and buns a day.
It is Japan festival, so I made sweet pastry buns and  savory buns. Apple custard is one of buns I made for the festival.

I made Melon pan, chocolate melon pan, anpan, pumpkin anpan, chocolate twist, custard twist, sweet potato sesame roll, green tea and black beans roll, sausage roll, ham roll, apple custard, tuna and corn roll...

This recipe, you need to make apple preserve at first.
And the dough willed with custard cream is quite difficult to handle. But once put the it into the muffin cup, and bake it, it would be popping up.

Apple preserve

2 apples (peel and cut into dice)
2 tablespoon of Sugar
1 tablespoon of Lemon juice



In a small sauce pan, heat apple, sugar and lemon juice with low heat, and stir  constantly, until sugar is dissolved. Stir in apple and simmer until apples are transpired.

Apple Custard Roll

(make 8)

Dough

300g Bread flour

15g Sugar

5g Salt 

4g Instant dried yeast

15g Unsalted butter

180g Water

Custard cream

Apple preserve

1.  In the mixer or bread machine, combine the all dough ingredients except butter. Knead it 10 minute. Add butter, and knead it another 8 minutes, it can be stretched a paper thin“windowpane.

2. Transfer the dough to a covered container and proof it  at warm room temperature for 1 - 1.5 hours , until it becomes double size.

3.  Pour the dough onto floured counter, then deflate it, knead briefly. Preshape it into a rough ball and let it rest, cover, for 20 minutes.

4.  Shaping. 
 Roll it over about 20 x 25cm with the rolling pin. Get the air out from the dough.
Apply custard cream on the dough. Make 1cm space on the top for sealing. 
Put apple preserve on it.

2. Roll it over. Seal it tightly, then roll it and make it a cylinder.

3. Cut it into 8 pieces.

4. Put muffin cup sheet on the cups.
 Transfer and place them into the muffin cups. It would be hard, because custard cream is sticky.

5.  Place them at warm place (40℃) for 40 minutes until it becomes 1.5 size. And preheat oven at 190℃.

6.  Bake it at 180℃ for 15minutes. Reduce into 160℃ for 5 - 10 minutes.

7. Cool it down on the wire rack. Take it out from the tin. 

It is placed at Yeastspotting.