We baked a roll that looks like an ice cream cone, and it’s shaped like a teddy bear. It’s filled with dreams and a soft custard cream.
It’s okay if it doesn’t turn out flawlessly, those imperfections can be cute in their own way. That’s Moso style!
*Recipe* (Makes 6 rolls)
Making the custard cream
1. Mix 10 g of pastry flour, 3 g corn starch, and 40 g caster sugar.
2. Blend in 200 g of milk.
3. Blend in two egg yolks.
4. Use a sieve to strain the mixture into a heat resistant bowl, then cover loosely with plastic wrap.
5. Heat the mixture for two minutes in a 600w microwave, then stir and heat again for 40 seconds (keep an eye on it while heating, and stop when the custard reaches the consistency you prefer)
6. Remove from the microwave and stir. Add a few drops of vanilla essence and 10 g of unsalted butter, stir.
7. Cover tightly with plastic wrap, and set aside to cool.
Making the Roll (can be kneaded by hand)
8. Knead a mixture of 100 g bread flour, 50 g pastry flour, 10 g caster sugar, 2 g salt, 2 g dry yeast, 3 g purple sweet potato powder, 50 g milk, and 50 g water (it was a cool day, so we warmed the milk and water up to about 30°C (86°F))
9. When it has formed a rough dough, add 8 g of unsalted butter, and knead until smooth.
10. Form the dough into a ball, and place it into a bowl that has been thinly coated with vegetable oil. Let ferment for 40 minutes at 35°C (95°F). The dough should be twice its original size (first rise).
11. Punch down the dough.
12. Remove 17 g of dough for the ears, and divide the remaining dough into six equal parts (each should be about 40 g). Cut the dough for the ears into 12 equal portions. For each of the 18 pieces, stretch out the dough from the smooth surfaces, then tuck the cut surface inside and form a ball.
13. Cover with a damp towel, and let sit for 15 minutes (bench rest)
14. Reform the dough into a teardrop shape, and insert it into an ice cream cone.
15. Add notches using scissors, and attach the ears. Use skewers or something similar to hold the ears in place and ensure they don’t fall off.
16. Let the dough ferment for 30 minutes at 35°C (95°F). It should grow to 1.5 times the original size (second rise).
17. Preheat oven to 180°C (356°F), then lower the temperature to 150°C (302°F) and bake for 16 minutes.
18. Add white chocolate while the rolls are still hot.
19. Once the white chocolate has almost completely hardened, draw the faces using chocolate.
20. Place the custard from step 7 in a pastry bag, and fill the rolls. They should be able to fit a little over 20 g.
21. All done. Even if they turn out a bit warped they’re still cute!
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