Japanese pastries
Description
Perfectly pairs with tea and coffee. At first glance, there's nothing unusual—ingredients are the same as ours—but you will definitely taste Japan in this baked good. While you're reading, the baking is already done. Serve it at the table.
Instructions
- 1
Step 1
In a container, prepare the dough. Mix the flour and water, stirring slowly. When the mixture thickens, remove the container from the heat and let it cool.
- 2
Step 2
Mix the chilled flour and water mixture with the yeast, butter, sugar, salt, and beaten egg mixed with milk.
- 3
Step 3
While the starter is rising, prepare the cream. Slightly warm the milk with butter and mix until smooth.
- 4
Step 4
Beat the egg yolk with flour, cornstarch, salt, and sugar. Mix until a thick, smooth paste forms. Add warm milk in three batches, mixing each portion in.
- 5
Step 5
Add vanilla to the mixture, quickly stir over heat until thickened, then continue stirring for another 30 seconds after removing from heat. Then cool the cream at room temperature.
- 6
Step 6
Divide the ready dough into portions and shape 16 balls.
- 7
Step 7
Fill each ball with filling. I often flatten the ball into a small disc, place it on a small glass, and put the filling in the center. You can also do this by hand, whichever is more convenient for you.
- 8
Step 8
Place the buns on a baking sheet lined with parchment paper. Brush each bun with egg yolk.
- 9
Step 9
Bake the buns until golden brown in a preheated oven at 200 degrees.