Green Tea (Matcha) Custard Buns
I got my inspiration from a recipe for Japanese Cream Pans from The 350 degree oven, but I decided to give it a little twist by making it a green tea custard instead! These were such a pain to make, probably because I added a little too much water when adding the green tea into the custard, and I should probably have chilled it or frozen it a bit more to make it easier to scoop in, but all in all, the buns tasted pretty good! They’re soft, fluffy and have a sweet milky flavour to them from the evaporated milk, just wish I could have found a way to incorporate more custard inside. If you’re interested in making these, take a look at the recipe below.
- 1/3 c Bread flour
- 1 c. Water
- 2 1/2 c. bread flour
- 2 tsp. active dry yeast
- 4 T. sugar
- 3 T. unsalted butter
- 1/2 tsp. salt
- 1/2 c. tangzhong
- 1 egg
- 1/2 c. evaporated milk
Green Tea Custard
- 1 3/4 c. evaporated milk
- 4 T. unsalted butter
- 4 egg yolks
- 1/2 c. sugar
- 5 T. flour
- 2 T. cornstarch
- 1/2 tsp. salt
- 2 tsp. vanilla extract
- 2 tsp. matcha powder, dissolved in a tiny bit of hot water
- 1 egg, beaten, mixed with a little water
- Make the Tangzhong by heating the flour and water over low heat, until the mixture thickens up and has swirl lines that stay.
- Make the bread dough. Mix the tangzhong, butter, salt, sugar, egg, evaporated milk, bread flour and yeast together. Knead for about 15 minutes. (alternatively you can use a bread machine). Leave to rise for about an hour, covered with a clean tea towel or clingwrap. Then punch the bread down and let rise for another half an hour.
- Make the custard. Heat the butter and sugar for about 2 minutes in the microwave. Beat egg yolks with flour, cornstarch, salt and sugar.
- Add 1/3 of butter and milk mixture to the egg yolk mixture, stirring continuously. Slowly add in 1/3 portions until all combined.
- Strain mixture through a strainer, then heat in a saucepan on low heat, stirring continuously with a whisk, until mixture thickens to consistency of tangzhong before.
- Refrigerate custard for several hours. (Alternatively try freezing it, might make scooping into buns) easier)
- Once dough has risen, separate into 16 portions.
- Roll dough out flat, then scoop custard into centre with a small teaspoon and quickly pinch the sides together to seal. (Alternatively, try laying dough out over a muffin tin)
- Preheat oven to 180-200 degrees Celsius(depending on your oven) for 10 minutes or so.
- Apply eggwash over tops of buns
- Lay buns out on baking paper and bake for 15-30 minutes (again, depending on your oven. Mine was a small toaster oven which took much longer to bake.
And you’re done! Hope you try these buns out with a little more success than I had!