Tangzhong Cream Buns (Vanilla Pudding Filled)

With this recipe, your friends will beg to watch the game at your house!

You will need:

Ingredients

For the Vanilla Pudding:

750ml Milk

150 gr. Granulated Sugar

3 Egg Yolks

70gr Corn Flour

5gr Vanilla Paste

Pinch of Curcuma for a sweeter colour

For the dough :

600gr bread flour

120gr sugar

6gr salt

8gr instant yeast

260ml warm milk

1 large egg

1 tsp vanilla extract/paste

Room Temperature Tangzhong (or 200gr Vanilla Pudding for a sweeter doughnut-like dough)

70gr butter room temperature

Egg Wash:

1 egg yolk

15gr milk (or water)

15gr agave syrup (optional)

Method

Prepare the Vanilla Pudding:

In a large bowl, beat the egg yolks with half the sugar until fluffy.

Add 50ml of milk, vanilla paste and corn flour and mix well.

In a pot heat the rest of the milk, curcuma powder and sugar.

When it boils, remove from heat and pour a little of it into the bowl with the eggs and whisk so that the eggs don't cook. Pour some more milk while whisking and continue adding milk until almost all milk is added to the eggs.

Pour all the mixture back into the saucepan, return to the heat and whisk until the pudding thickens.

Transfer in a bowl, cover with plastic wrap touching the surface and cool in the fridge or ice bath.

Prepare the Dough

Combine the dry ingredients, the bread flour, sugar, salt and instant yeast.

Add the wet ingredients to the dry ingredients (warm milk, egg, vanilla extract/paste and tangzhong)

Using the dough hook on your mixer, on low-medium speed, knead for 2 minutes until you have some sort of a dough.

Add the butter and continue mixing for 10 minutes on medium-high speed for the gluten to develop.

After that, transfer the dough to an oiled surface and knead it to the shape of a ball. Transfer it to an oiled bowl making sure that every side of it gets oiled, cover with plastic wrap and let it proof in a warm environment for 1-2 hours.

After it has doubled in size, punch it to degas, transfer it again to an oiled surface, lightly flor the dough and divide it to 70-85gr pieces. Shape them like a ball

With oiled strings, give them a pumpkin shape as shown in the video on my instagram @thetangzhongmethod. Transfer to a baking dish lined with parchment paper. Cover again with plastic wrap and let them proof for 40 minutes.

Meanwhile preheat your oven at 200°C for at least 20 minutes.

When your buns have proofed, egg wash them and bake for 20-25 minutes (!Every oven is different and baking time may vary)

After they are baked and cooled remove the strings and wash with water-diluted honey.

Have a beautiful day and see you in the next recipe!