75gm mashed potato (cooked n mash)
250gm bread flour
30gm fine sugar
30gm condensed milk
25gm unsalted butter
Mix all the ingredients in a mixing bowl till smooth. Add in butter, knead till elastic and shinning dough.
Place dough in a greased bowl and allow to proof and rise for an hour or till double in size.
Punch down dough. Equally divide dough into 8 portions. Roll into round or oval shaped. Use a pair of scissor to snip at the centre.
Lined a greased baking tray, placed buns and allow for 2nd proofing for 45mins. After 2nd proofing, pipe lemon curd on the cut open surface.
Place buns into the preheated oven and bake at a temp of 180deg for 15mins.
Dust some sugar powder on top of buns immediately after remove from oven.
Lemon curd filling:
1/2 cup sugar
1tbsp grated lemon zest
1/4 cup fresh lemon juice
Pinch of salt
In a heatproof bowl, whisk eggs, sugar, lemon juice, zest and salt. Place the bowl over a saucepan of simmering water and cook. (Double boiling method)
Add in butter and whisk constantly until the mixture has thicken, about 15mins
Pour the mixture in a bowl and place a wax paper directly on the surface of the lemon curd for later use.