Try these delicious finger buns for your next gathering they are sure to hit the spot!
For the Tangzhong (“water roux”), combine the flour and milk well without any lumps. Transfer the flour mixture to a medium sized saucepan. Cook the flour mix over a medium-low heat, stirring with a wooden spoon, whisk or spatula to prevent burning while cooking. Take off the heat once the mixture thickens. Transfer the tangzhong to a small clean bowl. Cover with a cling film, sticking it onto the surface of tangzhong to prevent it drying.
For the Hokkaido milk bread, in a large mixing bowl, combine warm milk, yeast and ½ the sugar and let the mixture stand until foamy. In a separate mixing bowl, combine the egg, pouring cream and tangzhong. Add the flour, salt and milk powder to the wet ingredients and combine. Add the yeast mixture and beaten egg to the flour mixture and combine.
Mix everything together to form a rough dough. Knead in the melted butter. Knead until the dough is smooth and elastic. Shape the dough into a ball and leave in the bowl.
Cover bowl with a clean, damp tea towel and let the dough rise in a warm place until it has doubled in size, (up to 1 hour). You can rise the dough in a very low warm oven.
Line a baking sheet with baking paper.
To make the buns, divide the dough into 24 equal parts. Weigh each of the pieces of dough to get equal weight. Using a rolling pin, roll out each portion of dough into a long oval shape. Fold each edge of the oval to the middle and press down gently. Turn over so the sealed side faces downward. Roll the dough out flat into another long oval. Turn the dough over with sealed side facing upward and roll into a cylinder. Place into the lined baking tin with the seal facing down. Roll and shape the 23 remaining portions of dough. Place all the dough pieces in the lined baking tins and leave to prove in a warm place for 10-15 mins or until double in size.
Preheat oven 180°C. Place a shallow baking pan (lamington pan) on a lower shelf of the oven.
Before the dough goes into bake, add some water to the pan (creates steam). Bake for about 15-20 minutes or until golden brown. Halfway through the bake, brush on some eggwash over each of the buns. Transfer to a cooling rack to cool.
For the condensed milk chantilly, combine the cream and sweetened condensed milk in a stand mixer bowl and whisk until stiff peaks form. Transfer to a piping bag fitted with a large star tip nozzle.
For the Vietnamese coffee, place condensed milk into a tall glass. Place ground coffee into the coffee filter. Pour the boiling hot water through the coffee filter and allow the coffee to drip through to the condensed milk. Once the water has filtered through, stir to mix the coffee and condensed milk.
For the Vietnamese coffee glaze, whisk together the icing sugar and Vietnamese coffee.
For the assembly, cut the finger buns in half but DO NOT cut all the way through.
Spread a layer of the coffee glaze onto the top of each of the fingerbuns using an offset spatula. Set aside to firm up. Fill each of the fingerbuns with a small amount of the condensed milk chantilly. Place onto a serving platter to present.
Nutritional analysis per serving (30 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
*Tangzhong, or water roux, is a mixture of 1 part flour to 5 parts water, by weight, that you stir and cook until the starches in the flour gelatinize and the mixture thickens. This magically happens at 150°F, or 65°C. After covering and cooling to warm, you simply add this tangzhong into your recipe.
This recipe has not been edited or tested by the Bake Off Food Department
Trending This Week