Mr. Snail Custard Potato Bun 卡斯塔马铃薯面包

I wanted to make this snail bun for quite some time already...Yeah...just because my boy likes it. That's always the same reason... He likes to watch the baby tv Mr. Snail show. Whenever I say 'Hey Snaily', he giggled.

This is just an ordinary soft potato bread recipe with custard topping but I do not like it to look boring... The very boring 9pcs bun with custard crossed on top. If I made that, he may not like it much.

I like to make something that he can't get it elsewhere....a good piece of memory next time when he grew up. The very unique and special bread that mommy made for him. :)

He ate 3 today...and I'm glad that he likes it a lot. After dinner, I let him 'decorate' the bun with the leftover chocolate that I used in the afternoon. Here's how's the snaily looks like after my boy 'decorated' it...hahaha..he just wanted to squeeze all the chocolate out...he likes chocolate!

Ingredients:

Bread 面包材料:

250g Bread Flour
高筋面粉 250克

50g Mashed Potato
马铃薯泥 50克

50g Brown Sugar
黄砂糖 50克

70g Fresh Milk
鲜奶 70克

50g Whipping Cream
鲜奶油 50克

1/4 tsp Salt
盐 1/4 小匙

1 tsp Instant Yeast
即溶酵母 1 小匙（满）

30g Unsalted Butter
牛油（无盐，室温） 30克

Custard Topping 卡斯塔材料:

1 Egg Yolk
蛋黄 1 个

65g Fresh Milk
鲜奶 65克

10g Brown Sugar
黄砂糖 10克

15g Bread Flour
高筋面粉 15克

Important Notes:
If you are sharing this recipe, kindly attach the link to this blog instead of screen capture/ copy & paste/ use in your blog and claimed as your recipe! Thank you.

注意：
如果您要分享此食谱，请联系这个部落格的相关链接。敬请不要复制或改篇为自己的食谱。谢谢！

Method:

Custard Topping 卡斯塔做法:

1. Mix all ingredients in a bowl. Strain and cook with low heat in a saucepan. Keep stirring and when the mixture is thickened, remove from heat. 

2. Transfer to a bowl. Cover with cling wrap and refrigerate for at least 1 hour.

3. Transfer to a piping bag and make the topping as desired.

将所有材料搅拌均匀，过筛。用小火边煮边搅拌成糊状 （看下图）。熄火，盖上。待凉后装进挤花袋，放进冰箱。

Bread 面包做法:

1. Mix all ingredients except butter. 
除了牛油，将所有材料搅拌成面团。

2. When all ingredients come together, knead in the butter. Continue kneading until the dough passes the membrane test.
加牛油，将面团搓至光滑有弹性。拉开时能拉出薄膜即可。看下图。

The dough is 'elastic' at this stage

3. Place in a greased bowl, cover with cling wrap and let it proof doubled in size. About an hour.

将面团放入已涂油的碗，用保鲜纸盖上。发酵至双倍大，大概1 小时。

4. Deflate and divide the dough to make 9 balls, about 60g each. Let it rest for 15 minutes. Shape as desired. Proof double in size. About 45 minutes. Egg wash and add custard topping.

用手按压面团，挤出空气。分割成9份，每份大概60克。用保鲜纸盖好，静置15分钟。随意造型后，放置烤盘上，用保鲜纸盖好，发酵至双倍大，大概45分钟。涂些蛋液后把卡斯塔随意挤在面团上。可以看图参考做法。

5. Bake 170'C for 15 minutes.

烘烤170'C 15分钟。若喜欢我的食谱，可以LIKE和追随我的面书专页，不要错过最新食谱发布。

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Updated 30 September 2015

Baked this again with the most ordinary shape! sigh... I swear I will not shape it like this anymore! 

Muahahaha... after 7 years, I baked this "ordinary" shape custard potato bread 😝
This time, I used another eggless custard recipe. 
Photo updated: April 2022