The fluffy bun paired with sweet and healthy-ish custard will be your next go to breakfast and afternoon snack buns!
How did I come to making creating this? Well, it always starts with me on instagram. I was scrolling around as usual and saw one foodie posted a custard bun, in which the custard is made with the traditional egg, milk and butter(which is far from being vegan!) But that does not stop me because I believe that I was able to recreate it, and worse comes to worse, the bread part will still be edible right?!
But on the serious note, I was thinking ways to use up silken tofu that has been laying around for a week and I thought that it would be fun to experiment with silken tofu as egg substitutes and here are the results! (appearance wise may not be as yellow as real custard or as smooth, but taste and texture wise, it tastes just as delicious as the real thing!)
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings: 16 buns
1/2 cup silken tofu, mashed
100g coconut milk or other plant based milk(but I prefer the coconut as it adds a hint fo flavor)
2 tsp vanilla extract
30g plant based milk powder(optional)
30g all purpose flour
40g vegan butter
2tsp cornstarch and 6 tsp water
20g olive oil
170g warm water
1tbsp suncore food hibiscus powder (optional)
Combine tofu, coconut milk and vanilla extract together and whisk well until as much lump free as possible. Stir in sugar, salt, sifted flour and milk powder and mix well.
Add in butter and simmer over double boiler and cook until butter melts.
Stir in cornstarch mix and whisk until custard thickens to the consistency of thick oatmeal.
Rest in fridge for about 30 minutes while working on the buns.
To make the buns, combine flour and yeast well and make a well in the center.
Stir in olive oil, water and powder. Mix and knead for 10 minutes with hand or mixer.
Divide dough into 16 equal amounts. About 30g each.
Roll dough out about size of palm and add in 30g of chilled custard and enclose the into the shape of circle and set aside.
Continue until there are no more filling and buns.
Rest the buns for 30 minutes and steam for 15 minutes and enjoy hot!