The versatile sweet corn kernels blended with a few blades of screwpine/pandan leaves gives a great aroma to these otherwise plain buns. Thank you to My Mind Patch for sharing her Sugar Corn Butter Buns recipe. However, I didn't have the patience to shape the buns according to the recipe, so I just made them round with a sprinkle of black and white sesame seeds. Oh, they tasted so good ... and soft too!
Ingredients: (Makes 9 buns in a 7"x7" pan)
80g cold milk
3 blade of pandan leaves, cut into small pieces
60g steamed corn kernels
1 egg yolk, lightly beaten
15g condensed milk
30g caster sugar
1/4 tsp salt
195g bread flour
3/4 tsp dried instant yeast
- Blend pandan leaves with milk. Strain, add more milk to make up to 80g. Then return pandan-milk into blender, add in steamed corn kernels and blend until creamy. Stir in condensed milk and egg yolk. Set aside.
- Mix bread flour, sugar and salt in a large mixing bowl. Add in yeast, stir well to combine. Pour in corn mixture and knead until well combined. Then add in butter and continue kneading until dough is smooth and elastic. Conduct a Window Pane Test to determine if dough is fully developed.
- Place the dough in a lightly greased bowl, cover and allow to rise until double in size.
- Punch down the dough to release trapped air. Divide dough into 9 equal portions. Rest for 10 minutes.
- Shape dough into balls and place onto a greased baking tray. Cover and proof until almost double in size.
- Preheat oven to 175 deg C.
- Bake for about 20 minutes or until golden brown.
- Remove from oven and brush buns with softened butter. Cool buns on a wire rack.