Custard Cream Bun Recipe

Name: Custard Cream Bun
Prep time: 40 min
Cook time: 18 min
Total time: 58 min
Yield: 5
Cuisine: Korean
Ingredients: 280g Bread flour; 25g Sugar; 4g Salt; 5g Dry yeast; 1 Egg; 150g Milk; 30g Unsalted butter; 3 Egg yolks; 50g Sugar; 4g Vanilla bean paste; 20g Corn starch; 300g Hot milk

Cooking TreePublished: 2023-06-28 Updated: 2023-06-2702K views

In Cooking Tree, we’re serving up delicious Custard Cream Bun, and we’ll show you how to make it from scratch.

I made a baked puff pastry filled with sweet custard cream~
It is fun to knead by hand to make it more chewy and has various shapes.

If you make it at home, you can fill it with plenty of creams, which makes it more hearty and delicious~
I think it’s good that the cream is also simpler to make in the microwave.

It feels hard after baking but becomes moist and fluffy when cooled. It has cream, so it is softer and sweeter, so I think it makes me feel better when I eat it.

Enjoy watching~~♬~

Follow along with the 📝 recipes below👇🏾👇🏾

Custard Cream Bun

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Rating: 5.0/5
( 57 voted )

Serves: 5 Prep Time: 40 Minutes Cooking Time: 18 Minutes 18 Minutes Nutrition facts: 200 calories 20 grams fat

Ingredients

280g Bread flour

25g Sugar

4g Salt

5g Dry yeast

1 Egg

150g Milk

30g Unsalted butter

3 Egg yolks

50g Sugar

4g Vanilla bean paste

20g Corn starch

300g Hot milk

Instructions

Add sugar and vanilla bean paste to egg yolk and mix, then add cornstarch and mix. Add hot milk and mix.

Cover and microwave for 1 minute and 30 seconds, mix, cover again with wrap and microwave for another 2 minutes, and mix until smooth.

Sift through a sieve to cool.

Make 3 grooves in the bread flour, put sugar, salt, and dry yeast in each groove, mix with flour first, and then mix thoroughly.

Add eggs and milk and mix until combined. Add soft unsalted butter and knead for about 15 minutes until smooth.

Cover with cling film and ferment in a warm place for 1 hour, drain the gas, and divide into 6 pieces.

Drain the divided dough and round it, cover with cling wrap, and ferment for about 15 minutes.

Roll out the dough, put the cream in the middle, wrap the cream to shape it, pan it in an oven pan, cover it with cling wrap, and let it ferment for about 30 minutes.

Apply milk on the top of the bread and bake in an oven preheated to 180 degrees for 15 minutes.

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