Tangzhong Cream Buns (Vanilla Custard Filled)

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

In a bowl, beat the egg yolks with half the sugar until fluffy.
Mix in 50ml of milk, vanilla paste and corn flour
In a pot heat the rest of the milk and sugar until really hot
Remove from heat and temper the egg mixture with the really hot milk
Return to heat, whisking until the pudding thickens.
Transfer in a bowl, cover with plastic wrap touching the surface and let it cool

For the dough :
Dry Ingredients
600gr bread flour
120gr sugar
6gr salt
8gr instant yeast

Wet Ingredients:
260ml warm milk
1 large egg
1 tsp vanilla extract/paste
Room Temperature Tangzhong (or 200gr Vanilla Pudding for a sweeter doughnut-like dough)

Add later:
70gr butter room temperature

Egg Wash:
1 egg yolk
15gr milk (or water)

Combine the dry ingredients
Add the wet ingredients
Knead for 2 minutes
Add the butter and continue kneading for 10 minutes on medium-high speed
Transfer in an oiled bowl
Let proof until double (~1-2h)
Punch the dough, transfer in an oiled surface and divide it to 70-85gr pieces. Shape them like a ball
With oiled strings, give them the pumpkin shape shown in the video.
Transfer to a baking dish lined with parchment paper.
Proof covered for 40mins
Meanwhile preheat your oven at 200°C.
Bake until golden brown (~25mins)
Let cool and remove the strings
Spread water-diluted honey on top

#foodblogger #homebaker #homemade #homebaking #tangzhongbread #recipes #sweetrecipes
#Tangzhong #tangzhongmethod #tangzhongbuns #vanillapudding #Pudding #custard #vanillacustard #tangzhongbuns #tangzhongrolls #baker #Baking #fluffybuns #fluffyrolls #fluffybread #japanesebread #bakingrecipes #bakingideas #fluffybuns #sweetbuns