Hattendo-Inspired Matcha Cream Buns

Soft and fluffy buns filled with a light matcha custard cream

Course Dessert, Snack

Cuisine Asian, Japanese

Prep Time 2 30

Cook Time 30

Total Time 3

Servings

Calories 386kcal

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.

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 shouldn’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 350°F/177°C.
Bake the buns at 350°F/177°C for 18-20 minutes, or until an instant thermometer registers 190°F/88°C.

In a bowl, whisk together the egg yolks, sugar, flour, cornstarch and matcha.
Heat the milk over medium heat 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, 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 ¼ 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.

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.

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.