Mini Matcha Custard Buns
User Reviews
5
Mini Matcha Custard Buns
Description
This recipe combines a delicate matcha custard and soft bun dough characteristic of traditional bao. The custard is prepared by whisking egg yolks with sugar, flour, cornstarch, and matcha powder, then tempered with warmed coconut and whole milk, cooked gently until thickened. Vanilla extract is added before chilling to enhance flavor and prevent skin formation by covering with parchment paper. Meanwhile, the bun dough is made with bao flour (or all-purpose with cornstarch), baking powder, milk, water, sugar, yeast, and cooking oil to create a pliable and fluffy dough after adequate resting and proofing.
The buns are individually filled with chilled custard, shaped, and steamed until the dough is soft and slightly chewy, providing a harmonious blend of textures. The matcha green tea flavor imparts a mild bitterness and vibrant color that contrasts with the slightly sweet and creamy custard. This dessert is a refined treat showcasing traditional Asian pastry techniques.
Ingredients
Matcha Custard:
- 2 egg yolk
- 25 g granulated sugar
- 6 g all-purpose flour
- 3 g cornstarch
- 5 g matcha green tea powder
- 65 g coconut milk canned
- 60 g milk whole
- ½ teaspoon vanilla extract
Bun Dough:
- 90 g bao flour or substitute with all-purpose flour
- 7 g cornstarch if using all-purpose flour
- 4 g baking powder
- 125 ml milk whole
- 15 ml water
- 4 g granulated sugar
- ½ teaspoon active dry yeast
- 2 g neutral cooking oil generic cooking oil
Instructions
Make the matcha custard:
- In a small glass bowl, whisk together the egg yolks, sugar, flour, cornstarch and matcha.
- In a small saucepan, heat the coconut milk and whole milk over medium heat until scalding hot.
- Gradually stream in the warmed milk while whisking the egg mixture (this is tempering the eggs so that they don't scramble).
- Pour the warmed egg mixture back into the saucepan and place it on the heat. Continue to whisk over low heat until the custard thickens, about 2-3 minutes.
- Remove from heat and stir in the vanilla extract. Transfer the custard to a bowl and place a piece of parchment paper over the top (to prevent a skin from forming).
- Let cool, cover and chill in the fridge for at least 6 hours.
Make the bun dough:
- In a large bowl, combine the flour, cornstarch, baking powder.
- In a small bowl, add in the milk, water and sugar. Give it a stir. Heat (microwave) the mixture until lukewarm.
- Add the yeast to the liquid mixture, give it a stir and let it become bubbly.
- Pour the activated yeast mixture into the dry ingredients and knead the dough until it comes together.
- Add in the oil and continue to knead until the dough becomes soft and shiny.
- Cover the dough and let it rise in a warm location, about 40 minutes to 1 hour.
- Roll the dough out into a log and divide the dough into 12 equal portions.
- Flatten the dough into a circle, leaving the centre a little raised, and the edges thinner.
- Remove the matcha custard from the fridge. Divide into 12 equal portions.
- Place 1 heaped teaspoon of matcha custard in the centre of the dough, and pleat and pinch to seal the edges together.
- Place onto a parchment-lined baking sheet.
- Repeat with the remainder.
- Preheat a flat griddle over medium heat.
- Place the buns onto the griddle, spray the buns with a little water, cover with a lid and cook for 5-6 minutes until lightly golden brown on the bottom (you may need to adjust the heat). Flip and cook for another 3-4 minutes.
- Best served warm or at room temperature.
- Store the buns in an airtight container and place into the fridge for up to 3 days. Lightly warm before serving.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 49 kcal
% Daily Value*
| Calories | 49kcal | 2% |
| Carbohydrates | 5g | 2% |
| Protein | 2g | 4% |
| Fat | 3g | 5% |
| Saturated Fat | 2g | 10% |
| Trans Fat | 1g | 50% |
| Cholesterol | 34mg | 11% |
| Sodium | 45mg | 2% |
| Potassium | 41mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 3g | 6% |
| Vitamin A | 89IU | 2% |
| Vitamin C | 1mg | 1% |
| Calcium | 42mg | 4% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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