Malaysian Cream Bun

Ingredients

In the Malaysian adaptation of the Cream Bun, we incorporate flavors commonly found in Malaysian Chinese cuisine. The bun itself remains similar to the original, but the cream filling is infused with pandan, a popular ingredient in Malaysian desserts. This addition adds a unique aroma and a hint of sweetness to the cream, enhancing the overall flavor profile of the bun. We alse have the original recipe for Cream Bun, so you can check it out.

• 500g (4 cups) all-purpose flour 500g (4 cups) all-purpose flour
• 7g (2 1/4 tsp) instant yeast 7g (2 1/4 tsp) instant yeast
• 60g (1/4 cup) sugar 60g (1/4 cup) sugar
• 1/2 tsp salt 1/2 tsp salt
• 250ml (1 cup) milk 250ml (1 cup) milk
• 60g (1/4 cup) unsalted butter, softened 60g (1/4 cup) unsalted butter, softened
• 1 tsp pandan extract 1 tsp pandan extract
• 200ml (3/4 cup) heavy cream 200ml (3/4 cup) heavy cream
• 50g (1/4 cup) sugar 50g (1/4 cup) sugar

Nutrition

• Calories (kcal / KJ): 280 kcal / 1172 KJ
• Fat (total, saturated): 14g, 9g
• Carbohydrates (total, sugars): 34g, 8g
• Protein: 5g
• Fiber: 1g
• Salt: 0.3g

Preparation

1. 1.
   In a large mixing bowl, combine the flour, instant yeast, sugar, and salt.
2. 2.
   Heat the milk in a small saucepan until warm, then pour it into the mixing bowl.
3. 3.
   Mix the ingredients until a dough forms, then knead the dough for about 10 minutes until it becomes smooth and elastic.
4. 4.
   Add the softened butter to the dough and continue kneading until the butter is fully incorporated.
5. 5.
   Cover the dough with a clean cloth and let it rise in a warm place for about 1 hour, or until it doubles in size.
6. 6.
   Punch down the dough and divide it into small portions, shaping each portion into a ball.
7. 7.
   Place the dough balls on a baking sheet lined with parchment paper, leaving some space between them.
8. 8.
   Cover the dough balls with a cloth and let them rise for another 30 minutes.
9. 9.
   Preheat the oven to 180°C (350°F).
10. 10.
    Bake the buns for 15-20 minutes, or until they turn golden brown.
11. 11.
    While the buns are baking, prepare the cream filling by whipping the heavy cream and sugar together until stiff peaks form.
12. 12.
    Once the buns have cooled, cut a small slit in the top of each bun and pipe the cream filling into the center.
13. 13.
    Serve the Malaysian Cream Buns fresh and enjoy!

Treat your ingredients with care...

• Pandan extract — Pandan extract can be found in Asian grocery stores. If you can't find it, you can substitute it with vanilla extract for a different flavor profile.

Tips & Tricks

• Make sure the dough is well-kneaded to achieve a soft and fluffy texture.
• Let the dough rise in a warm place to ensure proper fermentation.
• Use a piping bag or a ziplock bag with the corner snipped off to fill the buns with cream.
• Dust the buns with powdered sugar for an extra touch of sweetness.
• Serve the buns fresh for the best taste and texture.

Serving advice

Serve the Malaysian Cream Buns as a delightful snack or dessert. They are best enjoyed fresh and can be served with a cup of hot tea or coffee.

Presentation advice

Arrange the Malaysian Cream Buns on a serving platter, dust them with powdered sugar, and garnish with a pandan leaf for an attractive presentation.