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To make the filling, sift cake flour and corn starch and mix well with beaten egg.
Heat milk, sugar and salt, stirring constantly.
Add egg mixture and stir until thickened.
Remove from heat, stir in butter and chill.
Reserve 50g of custard filling for the spirals, and divide the rest into 12 portions.
Wrap filling in dough (about 60g each), final rise for about 40 min or until doubled in size.
Brush on egg wash, and pipe the spiral.
Bake at 375F for about 10 to 12 min, or until golden.