Japanese Cream Bun

Ingredients list for Japanese Cream Bun

• for pan fr Butter
• Custard
• 250 millilitres Milk
• 15 grams Butter
• 50 grams Castor sugar
• 3 Egg yolks
• 20 grams Refined flour
• Bun
• 380 grams Refined flour
• 60 grams Castor sugar
• 5 grams Salt
• 5 grams Dried yeast
• 80 millilitres Warm milk
• 20 millilitres Heavy cream
• 80 grams Egg beaten
• 40 grams Unsalted butter

Method

1. To make the custard, put butter and milk into a double boiler and whisk till the butter melts. Add castor sugar and whisk till it dissolves.
2. Add egg yolks, one by one, and whisk till a ribbon consistency is achieved. Add flour and whisk till the mixture thickens. Remove from heat and set aside to cool.
3. To make the buns, take flour in a mixing bowl, add castor sugar, salt, yeast, milk and cream and mix well. Add eggs and mix well. Add a little water and mix well. Add butter and knead into a soft dough. Set aside till the dough doubles in volume.
4. Dust some flour on the worktop and divide the dough into equal portions and shape them into balls. Roll out each ball into discs.
5. Place a spoonful of custard in the centre of each disc, bring the edges together and press to seal. Shape them into balls again and press slightly.
6. Heat some butter in a non-stick pan. Place the buns in it, a few at a time, and pan-fry, turning sides, till evenly golden on both sides.
7. Arrange them on a serving platter and serve hot.