Soyamilk Buns with Dark Chocolate Custard Filling

Hello.. it's been a while since I posted anything in here... anyway, I've been watching this Japanese anime series - called "Yakitate Japan". Basically, it's about a boy who has hands which are warmer than the usual hands and creating an environment which are good for the yeast to ferment and he's so good in baking so many different kinds of bread! Anyway, in the first episode, he made bread with soymilk for his grandad to eat his nattou (fermented beans) and miso soup for breakfast. So, i tried making it. I substituted the usual milk with soymilk and it tasted so good!!!! (I also added in dark chocolate custard, but feel free to discard it). This is also good for people who have intolerance to dairy milk! So, here is the recipe.

Mixture A:
100 g bread flour (high grade flour)
1 sachet of yeast (11 g)
150 mL warm soy milk (can always microwave it for 30 seconds in medium)

• Mix all and let it stand for 20 minutes until you can see holes/perforation in the dough

Mixture B:
400 g bread flour (high grade flour)
50 g sugar
150 mL warm soy milk (preparation as above)
1 egg yolk (keep the white in a separate bowl)
50 mL canola oil

• Mix flour and sugar in a big bowl
• Mix warm soy milk and egg yolk in a small bowl
  
• Pour (soymilk+egg yolk) into the big bowl containing (flour+sugar)
• Knead with your hands until incorporated and no flour crumbs are found. If mixture is too wet, try adding 1 tablespoon of flour until the mixture is at the right consistancy.
• Knead for 10 minutes using your hands on a clean surface
• Pour in the canola oil all over the dough
• Knead for a further 20 minutes, to form gluten
• You will end up with an elastic and nonsticky dough
• Heat up your oven till 30C for 10 minutes, then turn it off.
  
• Place your kneaded dough in an oiled big bowl and cover it with cling wrap. Place it in the heated oven for 1 hour
• (You can prepare the chocolate custard during this time)
• Take it out and punch the dough down to let any gas out, do not knead the dough after this. Let it rest for 5 minutes
  
• Heat up your oven again to 30 C for 10 minutes and turn it off.
• Shape the dough as you like
  
• Put it back in the oven for a further 15 minutes for further proofing
• Take buns out, reheat the oven to 175C for 10 minutes
• Brush buns with egg white
• Bake for 15-20 minutes in the oven

Dark Chocolate Custard

200 mL milk
50 g dark chocolate (I used Whitakers dark ghana)
1 tablespoon of sugar
1 tablespoon of plain flour
1 tablespoon of cocoa powder
1 tablespoon of cornflour
1 eggyolk

• mix (sugar+plain flour+ cocoa powder+ cornflour+ eggyolk) in a bowl
  
• heat up milk and dark chocolate in medium heat until the chocolate is melted (careful not to burn).
• Pour it into the egg mixture, whisk carefully until no lump is found
• Cook again under medium heat until custard thickens (make sure to continuously stir).

PS: this recipe is good for those who doesn't have a bread maker or a big mixer, cuz you can use ur hands!! ^^