Description
Origin
Cream buns are Hong Kong-style Chinese buns. Like most Chinese sweet buns, this one is made of soft, fluffy yeast dough.
The egg wash gives this bun a golden, elliptical form and a split through the center. Upon baking, these delicious buns are often filled with cream, drizzled with sugar glaze, sprinkled with crushed coconut, and re-closed.
Whipped cream, coconut-flavored cream, and buttercream are all used for filling. China eats cream buns for brunch or as substantial snacks.
Ingredients
Dough: Flour, sugar, butter, eggs., Custard cream filling: Milk, eggs, sugar, vanilla., Optional: Powdered sugar, chocolate (for dusting or drizzling).
Taste
Prepare yourself for a taste sensation when you bite into a Cream Bun. After biting through the airy pastry crust, one is rewarded with a silky, sweet custard inside. The fragrant sophistication of the vanilla takes the whole thing to new heights. You won’t be able to stop thinking about the next taste because of the perfect harmony of textures and flavors.
Shelf Life/Preservation
To truly relish the Cream Bun’s velvety goodness, it is recommended to consume it within a day or two of purchase. While the custard filling retains its texture and taste for a short period, the delicate dough is best enjoyed when it is fresh and fluffy. So, treat yourself to this heavenly delight as soon as possible, and savor its creamy embrace while it lasts.
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