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    Home ยป Recipes ยป Breads & Buns

    Hattendo-Inspired Matcha Cream Buns

    Published: Oct 8, 2020 by Michelle ยท 18 Comments

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    Jump to Recipe - Print Recipe

    These Hattendo-Inspired Matcha Cream Buns are soft, yeasted fluffy buns filled with a light and rich matcha custard cream. Perfect for afternoon tea or an anytime snack!

    Cut bun exposing matcha cream with whole buns in the background.
    I might have an obsession with cream buns. 

    It's such a natural pairing. Cream and any bread, really, for that matter. 

    These soft buns are inspired by Hattendo's Cream Buns. I've never had them before, but this is what I'd imagine they would taste like.

    Custard cream in the buns?

    According to their website, Hattendo buns are filled with a custard, blended with fresh cream.

    I'm unsure if the custard cream is baked right into the buns, or if it's filled into the buns afterwards. 

    I did some experimentation to find out.

    I tried baking the custard right into the buns, similar to these pan-fried custard buns, but it felt heavy and didn't have that lightness from the cream.

    Ripped bun with matcha custard exposed.

    On the flip side, baking fresh whipped cream would no doubt end up in a leaky mess, so I didn't want to go that route.

    As a compromise, I came up with this recipe which is a soft baked bun that is later filled with a matcha custard cream.

    In this sense, it's similar to a cream puff, where the cream is piped in afterwards. 

    Cut bun exposing matcha cream with whole buns in the background.
    How to make the dough

    This bun dough is based on an enriched milk dough with tangzhong. 

    What is tangzhong?

    Tangzhong is a cooked water/milk and flour mixture that helps retain moisture in the dough.

    How to make tangzhong

    First, make the tangzhong by cooking the mixture of flour and water and/or milk in a small saucepan.

    The resulting consistency will resemble a thick gluey paste.

    Let it cool to room temperature.

    Make the dough

    Next, add the tangzhong to the rest of the dough ingredients and knead until it becomes smooth. It shouldn't be dry or sticky. 

    Kneading the dough for long enough is important as this action produces gluten, which makes the dough smooth and elastic. 

    Cover the dough and let it rest in a warm location, until doubled in size, about 1 hour, depending on how warm your environment is.

    Divide the dough into 10 equal portions, and roll each portion into a ball. Repeat with the remaining.

    Tip: To shape, gently cup the dough with your hand, press slightly on the dough while moving your hand in a circular motion.

    Cover with plastic wrap or a damp cloth and let it rise again until puffy, about 30-40 minutes. 

    Lightly brush the tops with milk.

    Preheat oven to 350F and bake for 18-20 minutes, or until an instant thermometer registers 190F. 

    Close up of cut bun exposing matcha cream.
    How to make matcha cream

    In a bowl, whisk together the egg yolks, sugar, flour, and cornstarch.

    Heat the milk in a saucepan, until it's scalding hot. 

    While whisking the egg yolk mixture, gradually pour in the hot milk.

    Pour the warmed mixture back into the saucepan and whisk until it has thickened.

    Remove the custard from the heat, and whisk in the vanilla. 

    Cool the custard and place a piece of parchment over top (to prevent a skin from forming). Chill in the fridge.

    To a large bowl, pour in the heavy cream. Whisk the heavy cream until bubbles begin to form.

    Add in about 1 tablespoon powdered sugar and continue to whisk until medium peaks. 

    Fold about ยผ of the whipped cream into the matcha custard to lighten.

    Fold in the rest of the whipped cream into the matcha custard. 

    Transfer the matcha custard cream into a piping bag fitted with a piping tip.

    Cut bun exposing matcha cream with whole buns in the background.
    Filling the buns

    There are 2 ways to fill the buns:

    • poke a hole on the side of the bun
    • slice it in half and either remove some of the dough or press it down to make room for the cream

    Poke a hole:

    Use a chopstick to poke a hole on the side of the bun, and wiggle it gently to make a large cavity for the cream.

    Be careful not to poke the bun through to the opposite end. 

    Then, fit the piping tip into the hole and gently squeeze the cream into the bun. 

    Slice in half:

    Or you can slice it in half and remove a bit of the dough from the centre or push down to make a cavity. 

    Then, fill each half cavity with matcha custard cream. 

    How to serve & store

    It's best to pipe in the cream just prior to serving the buns. 

    Once the cream is piped, serve immediately.

    Similar to Coconut Cream Buns, you can store the buns (with cream) in an airtight container in the fridge for up to 3 days, but note that the texture of the bun will not be as soft. 

    Rich yet light

    These Matcha Cream Buns are soft and fluffy -- the buns on their own are excellent as a hamburger or hotdog bun.

    The matcha cream adds a rich lightness to the buns (I know, that sounds like an oxymoron, but it's true)!

    The matcha custard is rich and the whipped cream lightens it up.  

    Other recipes you may like

    If you enjoyed this recipe for Matcha Cream Buns, you may also like:

    Mini Matcha Custard Buns

    Injeolmi Cream Buns

    Coconut Cream Buns

    Matcha Pineapple Buns

    Let me know if you try out these Hattendo-Inspired Matcha Cream Buns -- tag me on Instagram @siftandsimmer or leave me a comment/rating below. Have you tried Hattendo buns before? 

    Cut bun exposing matcha cream with whole buns in the background.

    Cut bun exposing green matcha cream with whole buns on the side, with text overlay.

    Print Recipe
    5 from 8 votes

    Hattendo-Inspired Matcha Cream Buns

    Soft and fluffy buns filled with a light matcha custard cream
    Prep Time2 hrs 30 mins
    Cook Time30 mins
    Total Time3 hrs
    Course: Dessert, Snack
    Cuisine: Asian, Japanese
    Servings: 8
    Calories: 386kcal
    Author: Michelle

    For accuracy and precision in baking recipes, use weight (metric) measurements when available.

    Ingredients

    Tangzhong

    • 85 ml whole milk
    • 15 g all-purpose flour

    Dough

    • 300 g all-purpose flour
    • 30 g granulated sugar
    • pinch sea salt
    • 1 tablespoon instant yeast *or active dry yeast, see note below
    • 125 ml whole milk + extra for brushing on top
    • 1 large egg
    • 60 ml avocado oil
    • tangzhong from above

    Matcha Custard Cream

    • 3 egg yolks
    • 50 g granulated sugar
    • 20 g all-purpose flour
    • 3 g cornstarch
    • 5 g matcha
    • 250 ml whole milk
    • splash of vanilla extract
    • 125 ml heavy whipping cream chilled
    • 10 g powdered sugar
    Metric | US Customary
    Prevent your screen from going dark

    Instructions

    Make the tangzhong:

    • Place the flour and milk into a small saucepan and heat over medium heat.
    • Whisk until it becomes thickened, about 2-3 minutes. The resulting consistency will resemble a thick gluey paste. Let it cool to room temperature.

    Make the dough:

    • Next, add the cooled tangzhong to the rest of the dough ingredients in a stand mixer bowl fitted with a dough hook and knead until it becomes smooth. It shouldnโ€™t be dry or sticky.
    • *Note: if using active dry yeast, bloom in lukewarm milk first before adding to the flour mixture.
    • Kneading the dough for long enough is important as this action produces gluten, which makes the dough smooth and elastic.
    • Transfer the dough to a lightly oiled bowl. Cover the dough and let it rest in a warm location, until doubled in size, about 1 hour, depending on how warm your environment is.
    • Divide the dough into 10 equal portions, and roll each portion into a ball. Repeat with the remaining.
    • Tip: To shape, gently cup the dough with your hand, press slightly on the dough while moving your hand in a circular motion.
    • Cover with plastic wrap or a damp cloth and let it rise again until puffy, about 30-40 minutes.
    • Brush the tops of the buns with a little milk.
    • Towards the end of the proofing time, preheat oven to 350ยฐF/177ยฐC.
    • Bake the buns at 350ยฐF/177ยฐC for 18-20 minutes, or until an instant thermometer registers 190ยฐF/88ยฐC.

    Make matcha custard cream:

    • In a bowl, whisk together the egg yolks, sugar, flour, cornstarch and matcha.
    • Heat the milk over medium heat in a saucepan, until itโ€™s scalding hot.
    • While whisking the egg yolk mixture, gradually pour in the hot milk.
    • Pour the warmed mixture back into the saucepan and whisk until it has thickened, about 2-3 minutes.
    • Remove the custard from the heat, and whisk in the vanilla extract.
    • Cool the matcha custard and place a piece of parchment over top (to prevent a skin from forming). Cover with plastic wrap and chill in the fridge.
    • Pour the heavy whipping cream into a large bowl. Whisk the heavy cream until bubbles begin to form.
    • Add in powdered sugar and continue to whisk until medium peaks.
    • Fold about ยผ of the whipped cream into the matcha custard to lighten.
    • Fold in the rest of the whipped cream into the matcha custard.
    • Transfer the matcha custard cream into a piping bag fitted with a piping tip.

    To assemble:

    • Use a chopstick to poke a hole on the side of the bun. Gently wiggle to create a cavity for the cream. Be careful not to poke through to the other end.
    • Place the piping tip into the hole and gently pipe in the cream.

    OR

    • Slice a bun in half and remove some of the interior dough/ or press down to make a little cavity.
    • Fill the cavity with the cream.
    • Serve immediately.
    • Filled buns can be stored in an airtight container in the fridge for up to 3 days.

    Nutrition

    Calories: 386kcal | Carbohydrates: 47g | Protein: 9g | Fat: 18g | Saturated Fat: 6g | Trans Fat: 1g | Cholesterol: 121mg | Sodium: 43mg | Potassium: 152mg | Fiber: 1g | Sugar: 14g | Vitamin A: 481IU | Vitamin C: 1mg | Calcium: 93mg | Iron: 2mg

    The nutritional information provided should be considered as approximate and is not guaranteed. Please use your best judgment to ensure food is safely prepared and/or a good fit for your diet.

    Did you try this recipe?Mention @siftandsimmer or tag #siftandsimmer!
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    Reader Interactions

    Comments

    1. Katerina | Once a Foodie

      October 09, 2020 at 9:54 pm

      5 stars
      Oh my goodness, Michelle, these look amazing! I love that matcha custard and those buns looks so so fluffy! I imagine they just melt in your mouth. Thank you for sharing yet another amazing recipe.

      Reply
      • Michelle

        October 10, 2020 at 9:22 am

        Thanks Katerina! ๐Ÿ™‚

    2. Heidi | The Frugal Girls

      October 12, 2020 at 4:12 pm

      5 stars
      Your beautiful matcha cream buns totally remind me of cream puffs. These look so amazing!

      Reply
      • Michelle

        October 12, 2020 at 4:33 pm

        Thanks Heidi! In essence, they are cream puff buns! ๐Ÿ˜€

    3. Christie

      October 13, 2020 at 1:23 pm

      5 stars
      Oh wow they look so fluffy and I love that matcha cream filling!

      Reply
      • Michelle

        October 13, 2020 at 3:52 pm

        Thanks Christie!

    4. Katherine | Love In My Oven

      October 13, 2020 at 8:52 pm

      5 stars
      They're soooo fluffy and delicious looking. I love all of your matcha treats, Michelle!

      Reply
      • Michelle

        October 13, 2020 at 9:06 pm

        Thanks Katherine!

    5. 2pots2cook

      October 14, 2020 at 4:30 am

      5 stars
      Absolutely amazing and so creative ! Thank you for this lovely inspiration !

      Reply
      • Michelle

        October 14, 2020 at 8:30 am

        Thank you so much! ๐Ÿ™‚

    6. Nadia

      October 18, 2020 at 8:27 pm

      Hatendo custard buns are my favorite!! Always look for them whenever I go to Japan (I go there a lot). Thank you for making this recipe.

      Reply
    7. Ashley Nguyen

      January 06, 2021 at 6:14 pm

      5 stars
      Hey Michelle! I loved your recipe and i really enjoyed the matcha custard of it (it was the perfect sweetness and the matcha flavor was bomb). But for some reason my buns didn't come out as fluffy like yours, it kinda deflated a bit. Could there be a reason why? Any tips for a fluffier bun please? Either way, I loved it ๐Ÿ˜€

      Reply
      • Michelle

        January 06, 2021 at 7:54 pm

        Hi Ashley, thanks for your note.

        With regards to your question, the dough could've been over or under proofed if it's deflated. Next time, to check the dough if it's done proofing, poke a small hole in the dough and if it springs back slightly, it's ready to go. If the hole springs back quickly, it's not ready yet. If the dough doesn't spring back, it might be over proofed. It's better to have a slightly under proofed dough so that it will have a chance to expand when it hits the oven. Hope that helps!

    8. Genny Tran

      April 26, 2021 at 10:43 am

      5 stars
      With the active dry yeast, do you not need to put it into a warm liquid first for it to bloom before using it? It doesn't seem right to just add it with all the other dry ingredients unless you used instant yeast. I'm no expert and I do want to try your recipe I'm just a little confused as with active yeast it usually needs to sit in something warm first.

      Reply
      • Michelle

        April 26, 2021 at 11:06 am

        Hi there, you're correct. The recipe was tested with instant yeast. I've updated it.

    9. Linsey

      July 14, 2021 at 5:42 pm

      5 stars
      I like this Matcha pastry cream in a bun! Delicious!

      Reply
    10. Rena

      August 14, 2021 at 8:42 am

      Hi Michelle, after you piped in the cream, do you put the bread in the fridge? will the bread harden or stays fluffy? I tried it and mine is hard and dry. Did I do something wrong while making it?

      Thank you

      Reply
      • Michelle

        August 14, 2021 at 9:04 am

        For these buns, it's best to pipe in the cream just prior to serving. Otherwise, you'll need to store the bread in the fridge, which can affect the overall texture of the bread.

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