Fluffly and Soft Hong Kong Style ~ Custard Buns Recipe (Tangzhong)

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil is plant-based and lower in saturated fat.

custard powder

🥗Healthier: homemade custard

💰Cheaper: vanilla pudding mix

Homemade custard is fresher, while pudding mix is often cheaper.

Prepare the tangzhong by mixing 20g of bread flour with 120g of milk and cooking until thickened; let cool.

In a mixing bowl, combine 120g of milk, 325g of bread flour, 6g of instant yeast, ~50g of egg, 30g of sugar, 1 tsp of vanilla extract, ~140g of tangzhong, 30g of unsalted butter, and 1 tsp of salt; mix until a dough forms.

Knead the dough until smooth, about 5-7 minutes.

Cover the dough and let it rise in a warm place until doubled in size, about 1 hour.

Prepare the custard filling by mixing ~100g of eggs, ~20g of egg yolk, 70g of sugar, 20g of cornstarch, 20g of all-purpose flour, 300g of milk, 1 tsp of vanilla extract, and 15g of unsalted butter in a saucepan; cook over medium heat until thickened, stirring constantly.

Remove from heat and let cool.

Divide the risen dough into equal pieces; flatten each piece into a circle.

Place a spoonful of custard filling in the center of each circle; fold the edges over to seal.

Shape each bun into a smooth ball and place on parchment paper.

Bake at 350°F (177°C) for 20-25 minutes, or until the internal temperature reaches 200°F-210°F (93°C-99°C).

Cooking Techniques

Equipment Needed

Spice Level:

Allergens