1. 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.

    Tang Zhong:

    • 1/3 c Bread flour
    • 1 c. Water

    Bread Dough

    • 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

    Egg wash

    1. 1 egg, beaten, mixed with a little water


    1. Make the Tangzhong by heating the flour and water over low heat, until the mixture thickens up and has swirl lines that stay.
    2. 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.
    3. Make the custard. Heat the butter and sugar for about 2 minutes in the microwave. Beat egg yolks with flour, cornstarch, salt and sugar.
    4. Add 1/3 of butter and milk mixture to the egg yolk mixture, stirring continuously. Slowly add in 1/3 portions until all combined. 
    5. 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.
    6. Refrigerate custard for several hours. (Alternatively try  freezing it, might make scooping into buns) easier)
    7. Once dough has risen, separate into 16 portions. 
    8. 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)
    9. Preheat oven to 180-200 degrees Celsius(depending on your oven) for 10 minutes or so.
    10. Apply eggwash over tops of buns
    11. 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!

  2. Seared Scallops with mushroom risotto rice, topped with fish eggs. Definitely one of the fancier buffets I’ve been to. 

  3. Toy like desserts

  4. Super fresh sushi and sashimi!

  5. Assorted desserts at Triple Three Buffet at Mandarin Orchard.Beautiful little cakes but the flavours didn’t really stand out for me.

  6. twotonetint:

    Attempt at a wild mushroom quiche featuring more wild mushrooms from the teutonic forests.

  7. twotonetint:

    The full meal, with smoked salmon and rocket salad.

  8. twotonetint:

    Arguably the manliest of all cupcakes, I present to you, the beer and bacon dudecakes.

  10. twotonetint:

    Penang prawn mee with angmoh kale. I’ve also noticed that I like to arrange my food into smiley faces.