Prep Time 30 minutes minutes
Cook Time 15 minutes minutes
Proofing Time 3 hours hours 30 minutes minutes
Total Time 4 hours hours 15 minutes minutes
1. Try and make the custard much in advance, perhaps the previous night if you intend making the buns the next morning. It will save you a lot of work and also give the custard enough time to chill and firm up to be scooped up with an ice cream scoop.
2. The longer you cool the tangzhong the better it is for the dough.
3. If you have a stand mixer (like KitchenAid or Kenwood) with a dough hook, use that. Just place all the ingredients in the bowl of the food processor and turn the machine on a slow speed for 10 minutes or till you get a smooth dough. If you have a bread machine, follow the instructions on the manual.
4. If you are hard pressed for time you can make the dough in advance and freeze it. Just thaw it on the counter and allow to rise for at least an hour before you are ready to bake.