Hokkaido Japanese Cream Buns
These little buns are really addictive. I also eat two, because they are really tiny.
Dough : (50 g)
260 g High grade flour
5 g Active dried yeast
55 g Sugar
5 g Salt
15 g Milk powder
30 g Egg
150 cc water
30 g Butter
Method:
- In a bowl, dissolve yeast in lukewarm water.
- In another large bowl, combine flour, sugar, salt and milk powder. Stir well to combine with mixture of yeast water. Add the egg, and continue mixing. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 4 minutes.dd softened butter into the dough, knead it until smooth and elastic, about 10 minutes. (Add more flour if it is too sticky.)
- Put the dough into a bowl with cover, place it warm place (35℃) till it becomes double size, about 30 mins.
- Pour the dough onto the floured counter, then deflate it, knead it briefly, divide it into 10 pieces (55 g). Make them rough ball, and put on a baking sheet , and place them into the warm place(35℃) to rise until doubled in size (about 45 mins).
- preheat the oven to 210 ℃. Bake them at 200℃ for 15 minutes, until golden brown.
Custard Filling:
200 ml heavy whipping cream
25 g custard powder
100 ml milk
2 tsp powder sugar
Method:
- Put cream into bowl and beat on high for 5-6 minutes or until stiff peaks for. Add in powdered sugar and mix well.
- In another bowl, combine custard powder and milk. Stir until smooth. And then, mix with whipping cream.
- Fill a piping bag and pipe the cream into the buns. Refrigerate for a couple of hours before serving.
