I just read your reply below! Put all dried mixture in a mixing bowl. Add corn starch and quickly stir until blended and cooked. You could certainly try it… I’ve never had that one, but it looks delicious! ^^. Note: The custard may "drop" a little—this is normal. Another nice topping favorite of mine is caramel sauce. You could try it… I almost think that jam would probably work out better than fresh or frozen fruit. Let me know how your cream pan turns out! It cooks very fast, and turns into a smooth paste. These custard buns are filled with a Thai-inspired coconut and real pandan custard, and topped with toasted coconut! I haven’t tried it myself though – so I’m not 100% sure. Great recipe! However, being that I live in the inland empire, I am not able to go there very often, I buy it at the little bakery there, Now i can make it myself! It’s not that hard to make the tangzhong… it takes me about 90 seconds to make. No, don’t make this without the tangzhong… it won’t turn out as fluffy and the texture will be off. It tastes amazing and everyone loved it! No, that’s not necessary. thanks again! I would be more cautious with the lower protein flours (like White Lily or Cake flour – while amazing in pastries and cakes… not so good to produce bread!). Hi Mika, the custard after chilled, does it has to go back to room temperature before we put it in the dough and shape? or is the custard cream only prefferable for baked breads instead of fried ones? I have to make it by hand since I don’t have a dough machine so I’m not sure how long it should take. Thank you! really like that they do not deflate =) 1. i would like to know how to use the 2nd batch of tangzhong that’s been kept in the ref (2 days now).  Use a small spoon to put a portion of chilled custard into the depression. My children live it too. ), 31 Pumpkin Desserts to Get You in the Fall Mood, Dairy-Free Pumpkin Pie Made With Coconut Milk. Is it Tablespoon or Teaspoon? Custard is even more fabulous after baking. Hi Mika! I am proofing the dough right now. THANK YOU, GENIUS WOMAN! I will definitely make these again. I think you can do either. I am going to ask Nicole Hunn for help in adapting your other Japanese breads to gluten free, if that is all right with you. Am I the only one who goes nuts over Cream Pan? And I don’t even have a bread machine… I used to knead by hand and tell my husband that it was kneaded with love :p but now i’m lazy and just use the dough hook on my mixer. Note: This may seem like too much sugar, but the custard does need to be sweet in order to compensate for the slightly bitter taste of the pumpkin. The recipe looks really tasty so I am going to sell these when raising money for our school . Let me know! The bread turn out pretty good. sucks!). The custard (once refrigerated) should be thick enough to scoop – the consistency of a thick pudding. I made these by hand today and even though it took quite some time they came out wonderful! Thanks! Once the custard is cooked, it becomes the consistency of pudding. (On a side note, my mom once sent Zojirushi her 15+ year old rice cooker that fell of the counter during an Earthquake and broke – and they fixed it for her free of charge!). I did follow the recipe to the letter but I think it was actually just me. As far as the shape goes, the only thing I can suggest is maybe letting them rise a bit longer before baking. But overall, you shouldn’t notice a huge difference – although the dough might not rise quite as much or have the same exact texture as if you used bread flour. This is one of my favorites! I’ve never done it, but it’s worth a shot, right? ^__^. Leave it for a while to get it cooled. Tried this recipe and the buns turned out really good. Evaporated Milk 4. Yay! The dough is a little bit sticky, so as long as your buns were good, it doesn’t sound like you made a mistake. Can I substitute active dry yeast with instant yeast? If the flour is whole wheat/whole grain… and has seeds in it… that’s probably some weird type of “healthy flour” – not regular bread flour. So double thanks for the by-hand instructions. If yes, for how long? You can try it more for softer or fluffier breads. I feel so proud for making it. Just keep an eye on it while baking, because if liquid-like fillings get too hot, there is a tendency for the filling to explode out of the bun. Let me know if you have any more questions! They make a pretty good cream pan called a Kobe Cream. I’m glad it worked out for you. If you are making the dough by hand, then you may want to melt the butter.  Make the cream pan dough. And all of them formed together while baking, so when i had to pull them apart I only had three that hadn’t sprung a leak.  It’s so hard to find good Cream Pan these days. Turn low speed and blend until well combined. 1 pumpkin (or squash that resembles a pumpkin, 6 to 7 inches tall by 8 to 9 inches wide). (not tablespoon). 5.  (This will catch any lumps, and any bits of egg that may have “scrambled”.). Grease one baking dish or 3 individual ramekins with butter. 2. The difference between bread flour and all purpose flour shouldn’t be that much in terms of stickiness – but as bread flour will allow you to develop more gluten (because it is higher in protein), it WILL be harder to knead by hand. Serve warm with a splash of maple syrup or brandy and a cup of strong tea or coffee. Hi there. Dancer/college student looking for easy & healthy recipes :) I love trying new things. Thanks for your feedback! May I know how many of these buns does this recipe make? Yes, it’s best to always preheat the oven unless specifically instructed not to! WHAT IT IS: A thin, rolled wheat crepe, filled with a cooked mixture of seasoned carrots, chinese turnips, and dried shirimp, plus sweet Chinese sausage, sliced egg, lettuce, peanuts, and bean sprouts. Thanks for your comment! 15-20 minutes? Make the tangzhong. Thank so much for sharing this recipe– my parents really loved it!  I always dreaded going… because it was usually a 1 – 1.5 hour car ride to get there. Notify me of follow-up comments by email. What is wrong?  Instead, this time, I lined a small custard cup with the flattened dough circle – put the filling in the depression, and pinched up the dough on the sides. Add the coconut milk, vanilla, and half the sugar. If you are using a bread machine to make the dough – then no, you don’t have to melt it. I would worry that the extra moisture in the frozen berries might make it soggy. If you are not using a bread machine, and are instead mixing this by hand, I would add the yeast to the room temperature (or slightly warmed) 1/2 c. milk called for in the dough recipe, and let the yeast dissolve/bloom for 3 minutes before adding the mixture to the rest of the ingredients. If no windowpane, you want to continue kneading a bit longer… maybe another 5-10 minutes. Save seeds to roast or discard. for custard cream: When you refrigerate it, it becomes a little bit stiffer and easier to scoop. I’m glad to hear that the cream pan came out pretty good on your first try baking bread! I always use 2 tbsp and 2 tsp of flour with 1/2 cup water because my Cuisinart 1/2 cup says 79ml while my Cuisinart tbsp says 15ml and tsp says 5ml. Sorry! Just dump the ingredients in a hook mixer for 6 minutes on medium speed and even if the dough is sticky when it rises it’ll won’t be. 2 Eggs 5. If not, if you have mL style measures, 1 cup = 240mL if that helps. thank you. Hi Mika…if you’re ever up in Sacramento, check out Maharoba Japanese bakery on Freeport. I was down in Chinatown in Chicago a few weeks ago, and we went into this little cafe to get some cream buns and coffee. Recipe authors always LOVE to hear from you and see how their recipe turned out in your kitchen. Alternately, you can experiment with freezing the scooped balls of filling before making so that they are still cold when you start the baking process. After 45 minutes, the lid should be soft and cooked. They have become a school holiday request in our house and I have to make at least one batch every holidays. Normally, I don’t make this dough by hand – because yes, it is a sticky dough. Because the filling is a custard, I usually store them in a tupperware container in the refrigerator.