① Bread Flour 1000 gr
① Refined Sugar 200 gr
① Salt 15 gr
① Dry Yeast 17 gr
① Water 520 gr
① Whole Egg 100 gr
① Skim Milk Powder 20 gr
② KANEKA Improver^® Concentrated ST GL 20 gr
② KANEKA^® Margarine 25 G 3 100 gr

KANEKA Filling^® Custard Flavor FL GM 800 gr

1. Put all no. ① ingredients into mixer bowl. Mixing for 2 minutes at low speed, continue mixing for 6 minutes at medium speed.
2. Add no. ② ingredients into the dough, mix for 2 minutes at low speed, 5 minutes at medium speed.
3. Rest the dough for 60 minutes.
4. Divide the dough into 50 gr each and rest for another 20 minutes.
5. Flatten the dough.
6. Filled with KANEKA Filling^® Custard Flavor FL GM 20 gr each.
7. Final proofing in 38℃ temperature, with 85% humidity for 60 minutes.
8. Bake for 10 minutes with lower temperature 190℃ and upper temperature 190℃.
9. Custard Bun ready to be served.