Custard Buns
Fluffy, pillow-like buns filled with a rich, creamy custard. The tangzhong technique, originally from East Asia, used in this recipe ensures an extra fluffy dough.
Ingredients
Custard
400 ml milk
100 g sugar
40 g cornstarch
3 egg yolks
vanilla
30g butter
Tangzhong
20 g flour
120 g milk
Dough
300 g flour
120 g milk
5 g instant yeast
1 egg
30 g sugar
vanilla
30 g butter
1 tsp salt
Method
Custard
In a saucepan over medium heat, heat the milk and vanilla, until
the milk is hot but not boiling.Meanwhile, in a medium bowl, combine the sugar, cornstarch, and salt and yolks until light and fluffy.
As you continue whisking, slowly add one-third of the hot milk to the yolk mixture to temper the egg yolks.
Whisk in remaining milk into yolks and return entire mixture to
saucepan.Place over medium heat and whisk until the mixture thickens.
Whisk in the butter.
Cover and set aside to cool.
Buns
To make the tangzhong, in a saucepan over medium heat, combine the flour and milk.
Stir constantly until the mixture thickens.
Remove from the heat and cover the surface of the tangzhong with plastic wrap to prevent a skin from forming. Allow to cool down.
To make the bread, in a bowl, add the milk, flour, yeast, egg, sugar, vanilla, butter, and salt. Mix until combined.
Add in the cooled tangzhong and beat for 5-8 mintues or until smooth.
Cover and allow to proof for 1 hour.
Turn the dough onto a lightly floured surface.
Divide into 8 parts. Shape each portion into ball and place on a baking sheet lined with baking paper. Flatten each with the palm of your hand.
Use the back of a glass to make an indent in the centre, leaving a border.
Whisk the custard to loosen it. Spoon or pipe the indentations with the custard.
Allow the buns to rest for 30 minutes.
Preheat the oven to 180°C/350°F.
Brush the borders of the buns with milk or egg whites.
Bake for 20-25 minutes.
Dust with powdered sugar.
