Hi Anonymous,All the dough should be covered by any cloths or cling wrap at all time to prevent drying out. 3 cups reduced fat (2%) milk Hello,Do you use the same speed for mixing the ingredients and kneading the dough (in step 3)? It depends on the coconut milk. I am certain the baking communities can learn some baking skill from you blog. . But the 2nd and 3rd time, my flan is too liquid and it collapsed when I reversed it. Hi Honey Bee Sweets,Hi Snooky doodle,I believe that you'll like this buns. Yes, I did it in a square pan and cover with cling wrap for proofing 50 minutes. I store it in airtight container at cool dry place. A few things to review: 1) Double-check your measurements and just make sure everything’s accurate 2) Make sure water is not getting into the flan during baking, put less water in the wate bath 3) Be gentle moving the bowl after cooking as the flan is not fully set yet. 5 medium eggs or little silicone baking cups. Hi Leila,I knead the dough by a stand dough hook mixer. Would this work or do I need to change any other parts of the recipe as well? Set aside while you make the cake batter. Hi Quyen,I used 9 inches square pan and lined with baking paper. To serve run a knife around the edge of the cup and invert onto a plate. The fat in the coconut milk will help the custard to be thick and creamy. The sugar will caramelize fine on its own without any added water. The flan will be done when it’s still jiggly, but a toothpick pierced into the cake comes out clean. If not making a cake layer, strain immediately into cake pan and bake about 25-30 minutes until set. . Add in butter and continue to knead until it become a smooth and elastic dough. When you have a lot of caramel sauce, it’s common to have a hardened layer against the pan. Sorry to hear that. You could grease the pan if you're not using baking paper. I didn’t pipe the custard on top of the bun. Next ladle the mixture into the custard cups filling them about 2/3 full. Is this right? Copyright © 2020 Bun Bo Bae on the Foodie Pro Theme, Heat sugar in a saucepan over medium heat until dark golden, Immediately pour caramel into a 9-inch cake pan. Wouldn’t the hot caramel that you put at the bottom melt the plastic cups? Repeat until all of the buns are assembled. I egg washed the dough with whole egg. Hi Elly, Your email address will not be published. Here’s a link to the product: https://amzn.to/2E8Ad4o I hope that helps! Good Luck and please stop back to share your results. In a medium bowl, lightly beat eggs. Hello, could you please tell me what size pan was used and if greasing the pan is necessary? With a hand mixer, beat egg whites until foamy and opaque. Thank you Janay! Thanks! Hi Trang. Flip a serving plate over the cake pan, and turn the entire flan over onto the plate. The sugar will harden over time but it will dissolve again when you bake the flan. In one bowl, beat egg yolks with milk, oil and vanilla. For the Custard. I am in the process of retesting all of my recipes and updating them to include US and Metric measurements. I’m a journalist, professional amateur baker, noodle enthusiast and food photographer living in Washington, DC. Brown sugar, Cinnamon Chiffon Cake 红糖肉桂戚风蛋糕, Sherlyn's hobbies blog (Sherlyn's 爱好部落格), More Than A Mount Full - A Culinary Journey, Green Tea Smoked Salmon with Sticky Chilli Dressing. (A) Custard: 2 egg yolks / 20g sugar / 30g bread flour / 130g milk, (B) 250g bread flour / 30g sugar / 1/2 tsp salt / 1 tsp yeast / 15g milk powder / 100g water. There are foil disposable small pie pans which are oven-safe and you can find these at the grocery store. For the custard, boil the milk with sugar until sugar dissolve but not boiling. Hi Trang, thanks for your recipe! Double checking the measurement for the flan custard 4cups of milk? Whisk the eggs and condensed milk together until well blended. Stay tuned! which speed do you use? That’s really interesting about the flan and I am sorry to hear you burned your finger. Sometimes moving the bowl vigorously could cause the center to break, thereby causing it to collapse later when unmolding it. Hi Anonymous,I have not tried to reduce the custard before from the step 3. This recipe adds a layer of fluffy chiffon cake for an even nicer showstopper. Garnish with mint or fruit. Is is possible for this recipe? I used the custard as filling. I love your receipe and I had a great sucess the 1st time i tried it. I made these and they were delicious :) These look so good! I brought this to a dinner party and the hosts were amazed by the layers. Fill baking dish with warm water, about halfway up the sides of the custard cups. Enjoy! Strain the mixture. Meanwhile, mix the egg yolks and bread flour to become a thick paste but no lumps. Will that change anything? . Spoon the caramel into cups making sure to cover just the bottoms of the cups with even amount of caramel. I wanted to make the flan using coconut milk (unsweetened in a carton variety). Any insights? Hi, yes that measurement is correct! Enjoy! Hi, can the custard buns last for few days? It's really yummy! As a kid, I couldn’t get enough of this dessert, which my mom made in little single-serve ramekins. What would you suggest me to do? To remove the flan, run an offset spatula or knife around the circumference of the cake. Hi Anonymous,I finished the buns in 3 days from the days it's baked. I baked the bun from the silicone muffin mould (http://www.bakingfrenzy.com/silicone-flower-muffin-mould-p-346.html)I have some left over cookie crumbles in the freezer, I sprinkled it on top of the bun for decoration. It was so hot that I got a tiny blister from that drop! ;) Okay, copying your bun recipe now, thanks for sharing. Immediately pour the melted sugar into a 9-inch cake pan. Add regular milk, sugar and vanilla. 4) Bake for longer if using larger ramekins. Thanks. If the cake browns too quickly, cover with aluminum foil while you continue to bake. I would use disposable aluminum cups like this http://www.amazon.com/gp/product/B00AZ0RL0C/ref=as_li_ss_tl?ie=UTF8&camp=1789&creative=390957&creativeASIN=B00AZ0RL0C&linkCode=as2&tag=runawayrice-20 Thank you again for all of your wonderful recipes. In a medium bowl, lightly beat eggs. approximately how long is taken for kneading? Hi Tiffany, And the custard can i put custard powder instead? Pour the dissolve warm sugar milk into the egg yolks mixture, pour little by little and mix with a hand … O yum! Egg wash the doughs then pipe some custard on the doughs. Hence I've got a number of questions to ask. Cheers! The batter will float. It’ll set up more in the fridge. Bake for 50 minutes or until toothpick inserted into flan comes out clean and when lightly shaken the middle jiggles just slightly. From leila =). I want make the flan but I want to use one of the baking pan. Dissolve sugar, stirring every minute until sauce becomes a golden brown color, approximately 5 minutes. I recommend using aluminum dessert cups which are food and heat-safe and also stack nicely. Transfer to a plate and cover with cling wrap and chill for 60 minutes. And the top surface of my flan has a bit cracks. Do not over whisk eggs as this will cause the custard to have air bubbles. Hi, yes you can use a pie or baking pan. And I feel like the eggy smell is too strong in my flan. Thanks a bunch for your help! Good Luck! If the cake begins to brown too quickly, you can cover it with aluminum foil until the flan sets. (like a pie or a pan for baking cake). Hi Anonymous, Oh yes, you could add any filling in them. Bake for about 30-40 minutes, until jiggly but set. Strain the flan custard into your prepared cake pan and spoon the cake batter on top. Separate your eggs. Ingredients 100g Custard Powder 200g Softened Butter 2 eggs 4 tbsp milk 140g Caster Sugar 100g self raising flour TO ICE THE BUNS 150g Icing sugar hundards and thousands I am guessing they used a cooled caramel sauce (not made from pure sugar), added the egg custard and steamed in the plastic cups to set the flan. Enjoy the flan! Sorry for the inconvenience and thanks in advance.May I know whether the dough is rest uncovered in step 5?For step 6, is it done in a square pan? Good luck! Quyen. Roll each dough into ball shape and proof for 60 minutes. I love watching you. Enjoy! Have you tried to put the flan into plastic cups? You can omit the cake layer for a classic flan, or if you’re gluten free.