Cream Buns

Tang Zhong

• Cook paste - Add the flour and water to a small saucepan and use a whisk to combine. Place over medium heat and whisk continuously for about 2-3 minutes until the mixture thickens to a smooth, pudding-like consistency.
• Cool down - Transfer the mixture to a small bowl and press plastic wrap directly onto the surface. Let it cool down to room temperature before using. This can be made a few hours before using. Do not place in the fridge.

Brioche

• Mix dry ingredients - Add the plain flour, sugar, salt, yeast and milk powder to the bowl of a stand mixer. Use the dough hook attachment to mix until combined. See notes if using a spiral mixer like the Ooni Halo.
• Mix wet ingredients - In a large jug whisk together the eggs and milk until well combined.
• First knead (15 min) - Add the wet ingredients and cooled tang zhong to the dry ingredients. Use the dough hook to mix the ingredients. Turn the mixer on 30% (that’s speed two on my Kenwood) and knead for 15 minutes.
• Rest dough - Turn the mixer off and cover the bowl with plastic wrap. Rest the dough for 10-15 minutes. This will help relax the gluten in the dough and gives you an even smoother more elastic dough that is less sticky to work with later.
• Second Knead - Knead the dough for 5 minutes on speed 2 (30% speed).
• To test if dough is kneaded enough - Test by stretching a small piece between your fingers. It should form a thin, see-through sheet without tearing. Kneading time can vary depending on your mixer so focus on the dough’s feel rather than just time.
• Add the butter and finish kneading - With the mixer on speed 2, add the softened butter a little at a time, letting each piece mostly mix in before adding the next. This will take about 5 minutes all up. Once all the butter is added, knead on medium low speed for about 5-10 minutes until the dough is smooth, elastic and comes away cleanly from the bowl. A slight stickiness at this stage is normal. If the dough begins looking overly shiny as the first bit of butter is added, it’s too warm. Cool the dough down in the fridge for 10 minutes before adding the remaining butter.
• Room temp rise (Proof #1) - Add the dough to a large sized mixing bowl and cover with plastic wrap. Let it rise in a warm spot of the house for 1 hour or until doubled in size.
• Cold rise (Proof #2) - Place the bowl of dough in the fridge for at least 2 hours, or up to 8 hours (overnight) for better flavor. The dough will continue to expand as it chills.
• Divide and shape - Turn the chilled dough onto a lightly floured surface and divide into 10 pieces, aprox 58g each. Working quickly, roll each piece into a ball by cupping your hand over it and moving in small circles with gentle pressure. Repeat with all the dough pieces. Then dip the top of each bun in flour and use your hands to run the bottom of the dough between the heel of two hands to further tighten the seal under each bun and smoothen out the top. Take a look at the video and step by step photos for reference.
• Final proof (Proof #3) - Arrange the buns on two large baking trays lined with baking paper. Cover loosely with greased plastic wrap and rise in a warm spot for about 1-3 hours. Rising time will depend on room temperature. The buns will almost triple in size. Rather than going off time, go off sight and feel. When lightly pressed with your finger the buns will feel slightly springy. They should spring back partway, not fully. If they spring back all the way they need more time, if they don’t spring back at all they are likely over proofed and should be baked immediately. Properly proofed buns should feel room temperature, not cool and will jiggle slightly when the tray is gently wobbled.
• Bake - Preheat your oven to 195C / 385F (fan off), 175C / 350F (fan on). Gently brush buns with egg wash. Bake for 12 minutes until golden, light to lift, and fully cooked through. Cool completely before filling.

Chantilly Cream

• Prepare mascarpone cheese - Add the mascarpone to a large mixing bowl (glass or metal) and use a spatula to stir and break up as some brands can be firmer than others. This helps break it up a little to prevent lumps in your whipped cream.
• Whip remaining ingredients - Add the cold heavy cream, powdered sugar and vanilla to the mascarpone. You can use an electric hand mixer or a stand mixer with a whisk attachment to whip to stiff peaks. I actually find it easier to get the right texture with a hand whisk. You’re aiming for a smooth, stiff whipped cream that holds its shape but still looks silky. If it looks split or grainy, it’s been overwhipped. Add the whipped cream to a large piping bag fitted with an open star tip. Set aside in the fridge until ready to use.

To decorate

• Use a serrated knife to slice every bun in half from the top but not all the way to the bottom so it can hinge open. Then pipe in about 1 1/2 tsp of jam at the bottom of the open bun. Pipe some cream over the top of the jam to seal it but don’t pipe all the way to the edge of the bun. Begin piping cream beginning from the inside of the cream you piped only to the edge of the bun starting at the bottom of the bun and working your way to the middle top of the bun. Use a spoon to create a divot at the top of the bun and fill with a small round dollop of more jam. These are best served the day they’re made.