Steamed Matcha Bao Buns
6 bao buns
1 hour 45 minutes
20 minutes
320
Desserts
Soft, steamed and filled with a generous matcha cream: here are our sweet bao buns! At Nōka, we wanted to put an indulgent twist on this Asian street food classic, with an airy, velvety, intensely matcha cream hidden at the heart of each little bun. A recipe to share (or not 😉), perfect for an indulgent weekend 🍵
Ingrédients
Bao buns
- 250 g (8.8 oz) flour
- 130 ml (4.4 fl oz) warm milk
- 25 g (0.9 oz) sugar
- 1 tsp active dry yeast
- 1 tbsp neutral oil
- ½ tsp baking powder
- 1 pinch of salt
Ultra-creamy matcha cream
- 200 ml (6.8 fl oz) whole milk
- 2 egg yolks
- 30 g (1.1 oz) sugar
- 15 g (0.5 oz) cornstarch
- 1 to 2 tsp culinary matcha
- 100 ml (3.4 fl oz) full-fat heavy cream (30–35% fat), well chilled
- Matcha spread (to replace the cream)
Préparation
Steamed buns
Mix the warm milk, sugar and active dry yeast. Let rest for 5 to 10 minutes.
Add the flour, baking powder, salt and oil.
Knead for 8 to 10 minutes, cover, then let rise for about 1 hour.
Divide into 6 balls, flatten them slightly and let rest for 15 to 20 minutes.
Steam for 12 to 15 minutes. Let cool before filling.
Silky matcha cream
Whisk the egg yolks with the sugar and cornstarch.
Dissolve the sifted matcha in a little hot milk, then add the rest of the milk.
Gradually pour over the yolks while whisking.
Return to the saucepan over medium-low heat and whisk until you have a thick, smooth cream.
Cover with plastic wrap pressed directly onto the surface and let cool completely in the refrigerator.
Whip the cold heavy cream until you get soft peaks.
Gently fold the whipped cream into the cold matcha cream. You'll get an airy, velvety cream with an intense matcha flavor.
Assembly
Make a small hole in the underside of each cooled bao.
Transfer the cream to a piping bag.
Fill each bun generously until the center is nicely full.
Chill for 20 to 30 minutes before serving.
