Shu Cream Ppang (Korean Custard Cream Bun)
Quick answer
- Total time
- 105 min
- Level
- Hard
- Servings
- 6 servings
- Ingredients
- 8
About this dish
Despite the name, no choux pastry is involved.
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Cold custard is wrapped in a soft milk-and-butter yeast dough, the seam pinched tightly shut, and the cream bakes sealed inside the bun. Because of the custard, the buns go into an airtight container in the fridge within 2 hours of cooling and should be eaten within 2 days.
Ingredients
Instructions
- 1
In a large bowl, mix bread flour, sugar, salt, yeast, warm milk, and half of the beaten egg to form a dough.
- 2
Add unsalted butter to the dough and knead for 15 minutes until smooth and elastic.
- 3
Cover the dough and let it rise in a warm place for 1 hour until doubled in size.
- 4
Divide the dough into 6 equal portions, shape them into round balls, and let them rest for 15 minutes.
- 5
Flatten each portion, place a spoonful of custard cream in the center, seal the edges tightly, and place on a baking sheet.
- 6
Let rise for 40 minutes, brush the tops with the remaining egg wash, and bake at 180C for 12 to 15 minutes until golden.
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