Non-Baked Custard Cream Buns

Non-Baked Custard Cream Buns

Category, DifficultyBeginner

These Non-baked Custard Cream Buns make a great breakfast, treat or snack. Sweet custard wrapped in a soft milk bun, easy to make and so delicious.

Yields8 Servings
Prep Time1 hr 30 minsCook Time15 minsTotal Time1 hr 45 mins
 200 g Japanese Bread Flour
 120 g Full Cream Milk
 30 g Unsalted Butter
 20 g Brown Sugar
 3 g Yeast
1

Put the milk, sugar & yeast into thermomix mixing bowl for 2 mins | 37ºC | Speed 1

2

Add Japanese bread flour then activate dough mode | 3 mins.

3

Add the unsalted butter, then activate the dough mode | 3 mins. Transfer the dough to a work surface / thermomat. Bring the edges of the dough 3-4 times towards the center, roll it into a ball, place it in a salad bowl, cover with a tea towel and let it rise for 1-2 hours at constant temperature or until doubled in volume.

4

At the end of the first proof, transfer the dough to the work surface and flatten it by hand to degas. Form a long dough, then divide it into 8 balls. Place these balls work surface, cover with a tea towel and let it rest for 15 mins.

5

Roll out each ball gently and wrap with the chilled custard filling. Pinch to seal and gently roll on your palm to shape it into a ball.

6

Heat a pan on low heat and grease lightly with oil. Pan fry the bun on each sides for 4 - 5mins (with the lids covered).

7

Transfer to a cooling rack before serving. Best to serve warm.

Ingredients

 200 g Japanese Bread Flour
 120 g Full Cream Milk
 30 g Unsalted Butter
 20 g Brown Sugar
 3 g Yeast

Directions

1

Put the milk, sugar & yeast into thermomix mixing bowl for 2 mins | 37ºC | Speed 1

2

Add Japanese bread flour then activate dough mode | 3 mins.

3

Add the unsalted butter, then activate the dough mode | 3 mins. Transfer the dough to a work surface / thermomat. Bring the edges of the dough 3-4 times towards the center, roll it into a ball, place it in a salad bowl, cover with a tea towel and let it rise for 1-2 hours at constant temperature or until doubled in volume.

4

At the end of the first proof, transfer the dough to the work surface and flatten it by hand to degas. Form a long dough, then divide it into 8 balls. Place these balls work surface, cover with a tea towel and let it rest for 15 mins.

5

Roll out each ball gently and wrap with the chilled custard filling. Pinch to seal and gently roll on your palm to shape it into a ball.

6

Heat a pan on low heat and grease lightly with oil. Pan fry the bun on each sides for 4 - 5mins (with the lids covered).

7

Transfer to a cooling rack before serving. Best to serve warm.

Non-Baked Custard Cream Buns
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