Here’s an Easy Custard Buns Recipe that you can make at Home with available ingredients. Custard buns, also known as custard-filled buns, are a delicious and popular type of Asian pastry. They are typically made by enclosing a sweet and creamy custard filling within a soft and slightly sweet bun. Here’s a description of custard buns:
- Custard buns are often round or oval in shape, resembling small bread rolls.
- The surface of the bun is typically pale and may have a slight sheen, thanks to a shiny glaze applied on top.
- They are small, usually fitting comfortably in the palm of your hand.
- The outer bun is soft and fluffy, with a slightly sweet taste. It’s similar in texture to other Asian buns, often used for dim sum or snacks.
- Inside, the custard filling is smooth, creamy, and sweet, creating a delightful contrast to the soft bun.
- The custard filling is the star of the show, providing a sweet, vanilla-like flavor. It’s not overly sweet, allowing the flavor of the custard to shine through.
- The outer bun can have a mild sweetness but is primarily used as a vessel to hold the custard.
- Custard buns have a subtle, pleasant aroma. The scent is a mix of the sweet, eggy aroma of custard and the warm, baked smell of the soft bun.
- The custard filling is typically made from ingredients like egg yolks, milk, sugar, and sometimes a touch of vanilla extract for flavor.
- Some custard buns have a smooth and creamy custard, while others might feature a slightly firmer, pudding-like custard filling.
- While the classic custard bun features vanilla custard, there are many variations and flavor options available. Some may have chocolate, matcha (green tea), taro, or other flavored fillings.
- Some custard buns have a decorative design on top, created with cocoa powder or a chocolate glaze.
Custard buns are a beloved treat in many Asian cuisines, including Chinese, Japanese, and Taiwanese. They are often enjoyed as a snack, dessert, or part of a dim sum spread. These buns provide a delightful combination of soft, sweet bread and a creamy, comforting custard filling, making them a favorite for those with a sweet tooth. So, here’s a simple recipe to try:
- 1/8 cup of all-purpose flour
- 1/8 cup of cornstarch
- 3/4 cup of sugar
- 1 cup of milk
- A pinch of salt
- 3 tbsp of butter
For the egg wash
- 1 tbsp of milk
- 1 large egg
Make the custard filling:
1. Firstly, sift together cornstarch and flour. Using a whisk, combine the beaten eggs and the flour mixture until the powders are dissolved. In a medium saucepan over medium heat, stir together milk, sugar, and salt.
2. Once the sugar and salt are dissolved, add in the egg mixture and keep stirring everything until the mixture thickens up into a paste consistency.
Make the milk bread:
1. Combine milk and cream in a large microwaveable bowl and heat in the microwave for 30 seconds at a time until it reaches 115 F. In the bowl of a stand mixer, add the ingredients in the following order cream and milk mixture, egg, sugar, flour, yeast, and salt. Then, attach the dough hook and run the mixer, starting on low just to initially wet the dry ingredients.
2. Then, turn the speed to medium and run the mixer for 15 more minutes. Scrape the sides and bottom of the bowl occasionally. In about 7-10 minutes of mixing, you will see the dough starting to gather into the center and attach itself to the dough hook.
3. If your dough looks like it is not coming together at this point, sprinkle a little amount of flour (about half a teaspoon at a time) into the bowl and continue mixing. So, you can add up to two tablespoons of flour and you should soon see the dough starting to gather in the center of the bowl.
4. As you approach the 15-minute mark, you should hear the dough slapping the sides of the bowl as it clings to the dough hook. This is a good sign that your dough is ready for proofing.
5. Then, gather the dough into a ball, sprinkle a little bit of flour into a bowl, and place the ball of dough inside it. Cover the bowl with a kitchen towel and set it in a warm place for one hour to one hour and a half, until the size of the dough is doubled. Meanwhile, Grease a baking pan with butter. After the dough has risen, return it to the mixer with the dough hook and mix on medium for 5 more minutes.
6. Divide the dough in half. Wrap the other half with plastic and store it in the fridge for use within three days or store it in the freezer. Divide the remaining half of the dough into ten equal portions. Using your palms, shape each portion into a ball then flatten it into a disc with a diameter of 4-5 inches.
7. Spoon 1 tablespoon of filling into the center of the disc and wrap the dough around it. Reserve about 1/4 cup of the filling for piping the top of the buns. Then, seal the edges of the dough underneath and place each assembled dough in the greased baking pan. Leave about an inch of space in between the dough to allow room for their rising.
8. Then, cover the pan with a kitchen towel and let rise for another hour until doubled in size. After the rolls have risen, pour the remaining filling into a piping bag with a small circular tip. Pipe the custard filling in circular patterns on top of the The surface should be golden and a thermometer should register 200 F. Store leftovers in a covered container at room temperature and reheat in the microwave for 10-12 seconds, if desired. Enjoy!