Crispy Cream Bun
A soft bun with a golden, flaky pineapple oil pastry crust, baked until crisp and then filled with sweet cream piped through the bottom.
Story
These buns are a delightful teatime treat, with a buttery, flaky exterior that shatters softly when bitten, revealing a light cream filling inside. The aroma of freshly baked pastry fills the kitchen as they come out of the oven, making them especially inviting when served warm.
Ingredients
shortening
500 g
powdered sugar
500 g
all-purpose flour (used in two places)
500 g
butter
50 g
water
200 g
eggs
2
cream
100 g
Instructions
1
Make pineapple dough
Mix the shortening, powdered sugar, and flour together evenly to make pineapple oil pastry, set aside
2
Make batter
Mix the flour and butter together evenly, then add eggs and water and stir until uniform to make batter
3
Shape
Pipe the batter into balls. Place them inside the pineapple oil pastry
4
Bake
Place on a baking tray, put into the oven, and bake at 210°C for about 15 minutes
5
Fill with cream
Use a piping bag and piping tip to pipe the cream into the buns from the bottom to finish
