That Viral Thai Milk Buns soft as a cloud!

By Savor Easy

Ingredients

Instructions

1. Make the custard: in a saucepan over medium-low heat, cook the egg yolks, condensed milk, milk, salt and cornstarch, stirring until thickened. Remove from the heat and stir in the butter and vanilla.
2. Transfer to a bowl, cover the surface with cling film to prevent a skin, and refrigerate for at least 2 hours or overnight.
3. Make the dough: in a bowl, combine the milk, egg, condensed milk, vanilla and instant yeast. Add the bread flour, powdered milk and salt and mix until a dough forms. Mix in the butter until fully absorbed.
4. Knead, slap and fold the dough until smooth, about 5 minutes. Shape into a ball, place in an oiled bowl, cover and let rise for 1 hour or until doubled.
5. Punch down the dough and divide into 12 equal pieces of about 60 g each, weighing the total and dividing it by 12.
6. Shape each piece into a smooth ball and place in a greased, parchment-lined 11 x 8 inch baking dish. Cover and proof for 20 minutes.
7. Meanwhile, preheat the oven to 160°C (350°F) for at least 15 minutes.
8. Brush the proofed buns with milk and bake for 20 minutes in the preheated oven.
9. Let the buns cool completely.
10. Whip the cold whipping cream with a pinch of salt until thick, then add the custard in three batches, mixing until combined.
11. Cut the top off each bun, pipe in the custard cream, and spread the remaining cream evenly over the tops.
12. Dust the tops with the icing sugar and powdered milk mixture.

Summarized from Savor Easy's video. Watch it for the details.

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