Friday, 15 March 2013

Apple & Custard scrolls

Hi guys, I fell in luv with these scrolls ever since I first saw them in Christine's blog... I, was dying to prepare them... and finally took extreme step to prepare these gorgeous scrolls.  Prepared in two batches, made individual buns and baked them on aluminium tin to get stuffed loaf.. Pics follows:

Since these were prepared using tangzhong method,  buns were soft and sooo spongy that these buns got over by end of the day ;)

Ingredients required

For buns
  • 11/2 cups of bread flour/All purpose flour
  • 4 tsp powdered sugar
  • 1/2 tsp salt
  • 1 medium-sized egg
  • 2 tsp of milk powder
  • 2 tsp of dry active yeast (Dissolved in 4 tsp lukewarm water, kept aside for ten minutes)
  • 2 tsp of butter
  • Tangzhong (prepared using 25 gram of bread flour and 125 ml of water)
For custard filling
  • 100ml of milk
  • 2 egg yolk
  • 2 tsp powdered sugar
  • 2 tsp cake flour/All purpose flour
  • 1/2 tsp vanilla essence
  • 1 tsp Butter

For apple filling
  • 1 apple, peeled and decored
  • 1/4 tsp lime juice
  • 1/2 tsp cinnamon powder
  • 30 gm sugar


Start preparing the dough by adding dry ingredients first like flour, sugar, salt, milk powder.  Then this is followed by adding wet ingredients like egg, tangzhong, butter, yeast.  Mix these thoroughly using a spoon and sprinkle some water (If necessary) and knead into a dough.  Keep this dough covered in plastic wrap till it doubles in size.  Meantime prepare the filling

In  a vessel add egg yolks and mix them with sugar and flour nicely till they are pale yellow and mixed without lumps.  In a broad pan, heat butter along with milk  and vanilla essence.  When it is heated enough, add it to yolk mixture and mix very well.  Later on, filter the yolk-milk mixture into the empty pan put to heat.   Heat very well till the mixture thickens, like a saucy consistency.  Remove from heat and keep aside. 
Take the apple, depeel and decore them, add it to cinnamon powder, sugar and lime juice, keep aside.

Assembly & Baking

After the dough had doubled, deflate them and knead again, divide into two equal balls.  Take one ball and roll into rectangular shape.  Spoon custard over the ball and sprinkle apple pieces over custard lined rectangular dough.  Fold it on one end and bring it to other, cut this thin cylinder horizontally to four pieces.

Keep these rolls for another hour in order to prove its size, bake them at 180 degree celsius for 30-35 minutes

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