Peach custard buns (tangzhong method)


Peach custard buns (tangzhong method)

To prepare the water roux:

In a pot, place 100g of water and 20g of bread flour and cook on low heat. Keep stirring until it thickens. This takes about 2 minutes to achieve so do not walk away! transfer to a bowl, cover with cling film (press the cling film on the roux surface to prevent drying). Cool completely before use or keep overnight in fridge.
Custard Filling:

40g Sugar
50g Egg
15g AP Flour
10g Corn Starch
5g Custard flour (Use 15g custard flour and omit the corn starch if you want more yellow custard)
200g Milk
40g Butter
Pinch of salt
1 tsp of vanilla extract (optional)

To make the filling:

1. Sift all the flours together and mix well with lightly beaten egg. Heat milk, sugar and salt, stirring until sugar dissolved. On low heat, slowly add egg mixture while stirring to avoid lumps. Use a hand whisk to whisk vigorously until thickens and smooth. Remove from heat, stir in butter. Transfer to a bowl and cover with cling film touching the top of the custard to prevent drying. Chill until needed.

Dough ingredients:

140g Japanese bread flour
60g Soy flour (I think it’s soy flour as it smelt like soy lol! Please correct me if I am wrong)
80g water roux (tangzhong)
4g yeast
20g butter
30g egg
30g sugar
20g milk powder
50g water

Instructions to prepare dough:

1. In a stand mixer with dough hook, place all dough ingredients except butter and mix until smooth dough forms.
2. Add butter and continue to knead to window pane stage.
3. Gather into a ball and allow to proof until doubled.
4. Divide into 6 equal pieces (about 72g), roll into balls and allow to rest for 10 mins.
5. Roll out into a flat square (about 5″) and dust some flour on the top. Fold it over into a triangle and make a cut on both sides of the dough but do not cut all the way through, leave the meeting point intact. Open up the cut dough, fold the cut stripes across each other, leaving the centre empty for filling. Place a spoonful of custard and a piece of peach into the centre. Watch this video for a better idea:
6. Place into a baking tray. Repeat with the balance dough. Allow to proof, covered, until doubled.
7. Preheat oven to 180C. Brush the top of the buns with egg wash.
8. Bake for 15 minutes then lower to 160C and continue to bake for 5-10 minutes or until golden.
9. Remove from oven and allow to cool on rack.



  1. janaki said

    if dont hv soy flour can be replace with cake flour?


    • jeannietay said

      Just use all bread flour.


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