May 8, 2010 - 11:12am
custard buns
I have a basic Japanese recipe for custard buns. Custard buns are filled with some type of cream. However I'm not sure what to use as the filling. I don't want the filling to be so runny it leaks out of the buns. If I could get clarification regarding this I would very much appreciate it.
Traditionally to my knowledge, they're steamed.
I've come up with these possibilities:
*Pastry cream
*Pudding
*Custard