Chinese cream bun


  • 120g whipped cream
  • 30g whole egg
  • 50g caster sugar
  • 15g milk powder
  • 110 grams of water
  • 400g high-gluten flour
  • 5g yeast
  • 10g corn oil

How to make cream bun

  1. Put all the ingredients into the bread machine, except for a whole egg wash and leave a spoonful to brush the surface of the bread.

  2. Turn the bread machine to the mixing function, and quickly mix the dough for 25 minutes to form a smooth dough.

  3. Cut a small piece and slowly pull it out to form a thin film on your hand.

  4. Put the dough into the pot, cover with plastic wrap, cover with a damp towel, and ferment at room temperature for 1.5 to 2 hours.

  5. Let the dough rise until it doubles in size.

  6. Take out the dough, press to exhaust, and divide into 12 equal parts. How did I get 11? That's it! Ha!

  7. After dividing and fermenting again, brush with egg wash and sprinkle with black sesame seeds.

  8. Put it in a preheated 175 degree oven and bake for about 20 minutes.

How to store cream bun

If the steamed buns are relatively small, they can be eaten in two or three days, so it is suitable to be refrigerated in the refrigerator. However, the steamed bread is refrigerated, and it is not enough to put it directly in the refrigerator. There is one more thing that needs to be done.
Let the steamed buns cool first so that no water vapor will form. Put the steamed buns into a clean plastic bag, tie the bag tightly, put it in the refrigerator, and eat it within 3 days as if it was freshly steamed. It will keep for up to a week if sealed and refrigerated in a ziploc bag or container.

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