Got no oven? No problem. You can make Vanilla Custard Cream Buns without one.
We instantly think of an oven when we talk about baking pastries. However, if we understood baking as a cooking method, its basic concept is dry heat cooking in an enclosed space. This means that cooking on a stovetop with the use of any cookware if it has a cover.
One thing you can bake on a stovetop is this light, fluffy, and tasty Vanilla Custard Cream Buns!
First, you must make the vanilla custard cream. Here are the ingredients:
- 1 cup Milk
- 1 ½ tbsp Butter
- 3 Egg yolks
- ¼ cup White sugar
- 1 ¼ tbsp Cornflour
- ½ tsp Vanilla paste
First, pour the milk into a saucepan and cook on low heat.
Place the butter and stir until both ingredients are well mixed. Then, turn off the heat and set it aside.
Place egg yolks in a separate bowl.
Pour in the sugar and mix.
Once they’re properly mixed, add the cornflour and stir until the mixture is thick and smooth. Then, pour the milk and butter mixture into the bowl mix.
Using a strainer, pour the mixture into a saucepan to get rid of lumps.
Add vanilla paste and cook on low heat.
Stir until it becomes a smooth, thick, and creamy custard cream. Pour into a bowl and set aside for later.
Now it’s time to make the bun’s dough. Here’s what you’ll need:
- 1 ¾ cups All-purpose flour
- 2 tbsp Sugar
- ½ tsp Instant yeast
- 1 Egg yolk
- ½ cup Warm milk
- 1 ½ tbsp Butter
Mix all dry ingredients in a bowl.
Add the egg yolk and milk and mix. When the mixture starts to form into a dough, knead until it is a bit smooth. Don’t worry if there are cracks or lumps; the next step will help you with that.
Add the butter and knead.
This time, knead the dough until it becomes smooth and without any lumps. Then, form a round dough and lay it on a rolling mat.
Cut the dough into eight equal pieces.
Knead them a little bit, form them into smaller round doughs, and then set them on the mat. Cover with a cheesecloth and let it rest for 15 minutes.
Take one and roll vertically with a rolling pin.
Estimate the size of your dough that would fit at most two spoonfuls of the custard cream. Place the cream in the middle.
Next, fold the dough to cover the cream.
Press the edges with your fingers to seal the sides. Do the same process with your remaining dough. Once done, place all finished pastries in a pile and cover them with a cloth. Let it rest for another 30 – 40 minutes.
It’s time to bake your dough.
Use a wide skillet or pan that can fit two pastries at a time. Bake under low heat, cover the skillet and let it cook for five minutes.
Then, flip to cook the other side for another five minutes.
Voila! You now have a tasty treat perfect for snacks or dessert.
It’s soft, fluffy, and creamy on the inside. It’s something you’d enjoy and cook for multiple times in the future.
Get the full tutorial in the video below!
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