Pumpkin custard baked buns

Pumpkin Nai Wong Bao (Custard Milk Bun) - Tang Zhong Method

Course: Bread, Side Dish
Cuisine: Chinese
Prep Time: 35 minutes
Cook Time: 30 minutes
Proof the dough: 1 hour 40 minutes
Total Time: 1 hour 5 minutes
Servings: 8 large buns
Author: Marvellina
Pumpkin custard milk buns are so soft and fluffy, they just blow my mind! The buns are made using water roux (Tang Zhong) method and filled with delicious creamy custard.
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Ingredients

ROUX STARTER (TANG ZHONG):

DRY INGREDIENTS:

WET INGREDIENTS:

  • 120 ml whole milk
  • 1 egg about 50 gr lightly beaten

INGREDIENT TO ADD LAST TO THE DOUGH:

  • 40 gr butter softened
  • 1/2 tsp salt
  • 2 Tbsp sugar see notes

EGG WASH:

  • 1 egg beaten
  • 1 tsp water

TOPPING:

  • Sesame seeds for sprinkling optional

PUMPKIN CUSTARD FILLING:

Instructions

PREPARE PUMPKIN CUSTARD FILLING (can be done the day before):

  • Whisk egg, mashed pumpkin, sugar, and salt in a bowl. Gradually add in milk as you are whisking. Sift in the flour and milk powder into the mixture and whisk again. There will be some lumps. Sieve the mixture into a medium saucepan
  • Put the saucepan over low heat. Add butter and continue to stir until butter started to melt and continue to cook until the custard thickened. Remove to let the custard cool down and it will thicken further. Cover and refrigerate while you are preparing other things
  • When the custard is firm, you can roll them into 8 large balls for easier wrapping later

PREPARE TANG ZHONG:

  • Place milk and the bread flour in a small saucepan. Whisk until there is no more lumps. Cook this mixture over medium heat until it is thickened, about 5 minutes or less. Remove from the heat and let it cool down completely

MAKE THE DOUGH:

  • Mix all the dry ingredients together in a mixing bowl. Make a well in the center and pour in the wet ingredients and the tang zhong you made earlier. Use a dough hook attachment to knead the dough until all the crumbly dough starts to come together into one mass, it may take about 2-3 minutes for this to happen. Don't be tempeted to add any liquid. You may need to stop halfway and scrap the dough off the hook and the sides of the bowl and knead again several times
  • Once it comes into a dough, stop the machine. The dough will not be smooth, don't worry.Cover the dough and let it rest for 20 minutes. This is an important rest that bakers refer to as an autolyse (though in our case it's a short one. Read my post above for detail)
  • After the rest, turn on and knead the dough again and knead for 1-2 minutes until it is a bit smoother. Then add the salt and sugar into the dough. Continue to knead until the dough is relatively smooth. You need to stop and scrape the dough off the hook and the bowl several times during this process. I promise it's worth the effort!
  • Once you have a smooth dough, turn the machine back on again to knead and gradually add in the softened butter a bit by a bit. The dough will turn into a REAL sticky mess again because of the butter, just keep kneading and stop halfway and scrape the dough off the hook and bowl again and continue to knead until the butter is absorbed by the dough. IT WILL HAPPEN, don't worry! DO NOTbe tempted to add any extra flour. You will get a shiny smooth dough that is very elastic. I promise!

1ST PROOFING:

  • Place this dough in a lightly oiled large bowl, cover it with a clean and damp tea cloth or plastic wrap and let it rise at a warm place for about 1 hour. It may not double in size, but it will puff up some for sure.

SHAPING:

  • Punch the dough down, divide into 8 balls. Cover these doughs loosely with a plastic wrap and let them rest for 15 minutes. Make sure you don't skip this part of resing the dough before shaping
  • Flatten one dough and roll into about 4-5-inch circle. Place one filling ball in the middle. Gather the edge of the dough to enclose and pinch to seal the bun. Place the seam side down on a baking pan lined with parchment paper and repeat with the rest of the dough. Cover with a plastic wrap or a clean kitchen towel

2ND PROOFING:

  • Let the dough proof again for another 40 minutes or until they fill up the loaf pan. Brush the top of the dough with egg wash
  • Sprinkle with some white sesame seeds or other seeds of your choice if you like

BAKING:

  • Preheat oven to 350 F and pop it into the oven (3rd rack from the top) and let it bake for the next 20-30 minutes depending on the oven, mine took 20 minutes. It will be golden brown on top. Remove from the oven and let it cool down in the pan for about 5 minutes and then transfer to cooling rack to let them cool down completely

STORING:

  • Leftover buns can be refrigerated for up to one week

REHEATING:

  • Wrap the buns in aluminum foil and reheat in oven or toaster oven or air fryer at 350F for about 10 minutes to warm up, or simply warm it in the microwave oven for about 1 minute or so