Adjustments:
- Reduced sugar in custard to 50g.
- Used around 38g milk powder with water.
- Used unsalted butter
- Used frozen yolks with salt
- Used extra virgin olive oil
Method:
- Used stand mixer
- Froze custard overnight
Dough:
- Very sticky, had to add a lot more flour so that it does not stick as much, and let it rest and proof a bit before splitting into 10 piece
- Final result still sticky, hard to put filling
- Surface not very smooth
Result:
- Taste good and fluffy, but was sticking to the paper
Next round:
- Reduce water
- Kneed for 10m first before adding oil and salt and kneed another 5m
