Matcha Strawberry Cream Buns
These vibrant matcha strawberry cream buns are soft, fluffy, sweet rolls with a hint of orange and with a filling of smooth matcha cream and fresh strawberries bursting with earthy and sweet flavors.
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Servings: 16
Ingredients
For the Tangzhong
- 5 tsp All purpose flour
- ⅙ cup Milk
- ⅙ cup Water
For the Bread
- 2¾ cup All purpose flour
- 1 cup Milk Warm
- 4 tbsp Sugar
- ½ tsp Salt
- 4 tbsp Butter room temperature
- Tangzhong from above
- ½ tbsp Orange zest
- 2¼ tsp Active dry yeast
For brushing
- 1-2 tbsp Aquafaba
For Matcha cream
- 2 cups Heavy whipping cream
- 8 oz Cream cheese room temperature
- powdered sugar
- Vanilla
- Matcha powder
To Assemble
- Strawberry halves and slices
Instructions
- For the tangzhong: Mix the flour, water, and milk to a lumpfree mixture. Cook ir for about 2-3 minutes to get a smooth thick tangzhong.
- Add all the ingredients listed under "For the Bread" into your bread machine bowl. Set it in dough cycle to knead and prove the dough. This can be done manually too.
- Once the dough doubles, transfer to a working surface to punch and knead the dough. Divide the dough into 16 equal portion.
- Shape the dough portions and place them on a prepared baking tray. Cover and rest for 30-40 minutes.
- Preheat the oven to 375℉
- Brush the rolls with aquafaba.
- Bake at 375℉ for 16 min. Remove from the oven and cool completely.
- In the meantime, warm quarter cup cream and mix match thoroughly. cool.
- Add the matcha cream mix and the other ingredients listed under "for Matcha Cream". Beat until light and fluffy. Transfer to piping bags.
- To assemble: Slice the sweet rolls 3/4th only. Gently open it and add a couple of strawberry halves. Pipe the matcha filling until the bun in filled. Smoothen the cream and add a couple of fresh strawberry slices on the cream.
- Serve immediately.