Chocolate Crescent Rolls With Almond Pudding

These soft chocolate almond custard buns are the kind of bakery-style treat that feels both comforting and a little indulgent at the same time.

Each bun is shaped like a croissant: the dough is divided, rolled into triangles, filled at the wide end with almond custard, then rolled up and gently curved into a crescent shape. 

Baked until lightly golden, the buns come out soft and fluffy with a rich, creamy center that becomes even more luscious when warm. The combination of chocolate dough, almond custard, and toasted almond flakes makes them perfect for breakfast, dessert, or an afternoon coffee treat.

Ingredients:

Dough:

- 200 g bread flour

- 4 g instant yeast

- 25 g sugar

- 3 g salt

- 1 large egg

- 25 ml oil

- 60 ml milk, room temperature

- 12–15 g cocoa powder

Almond Custard Filling:

- 200 ml milk

- 25 g cornstarch

- 30 g sugar

- 1 egg

- 20 g almond powder

Additional:

- Almond flakes

Instructions

1. Prepare the Dough

- In the bowl of a stand mixer fitted with a dough hook, combine the bread flour, cocoa powder, yeast, sugar, salt, egg, oil, and milk.

- Mix on low speed until the ingredients come together.

- Increase to medium speed and knead for 8–10 minutes, until smooth and elastic.

- If the dough feels dry, add a little extra milk, 1 teaspoon at a time.

- Shape into a ball and place in a lightly oiled bowl.

- Cover and let rise until doubled, about 1½–2 hours.

2. Make the Custard

- In a saucepan, whisk together the milk, cornstarch, sugar, egg, and almond powder until smooth.

- Cook over low heat, stirring constantly, until thickened.

- Transfer to a bowl and cover with plastic wrap touching the surface.

- Cool completely before using.

3. Shape the Buns

- Divide the dough into 6 portions.

- Roll each piece into a triangle.

- Spread or pipe some filling near the wide end.

- Roll up from the wide end toward the tip, like a croissant.

- Curve slightly into a crescent shape if desired.

- Cover loosely and let rise until puffy, about 30–45 minutes.

4. Bake

- Preheat the oven to 180–190°C.

- Brush with milk or egg wash.

- Add some almond flakes on top.

- Bake for 18–25 minutes, until lightly golden.

5. Cool

- Let cool slightly before serving.

- Best eaten warm when the chocolate filling is soft.

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Japanese-style Soufflé Cheesecake

Soft, light, and beautifully jiggly, this Japanese-style soufflé cheesecake is the perfect balance between airy sponge cake and creamy cheesecake. With its delicate texture and gentle sweetness, every bite melts in your mouth. A simple yet elegant dessert that’s perfect for tea time, celebrations, or whenever you crave something light and comforting.

Ingredients

- 120g cream cheese

- 30g unsalted butter

- 70 ml milk

- 25g cake flour

- 10g cornstarch

- 3 medium eggs, separated

- 50g sugar 

Instructions

1. Prepare the pan and oven

- Line the bottom and sides of the cake pan with parchment paper.

- If using a loose-bottom pan, wrap the outside very well with aluminum foil to prevent water leaking in.

- Place a large baking tray in the oven and fill it with hot water so it will reach about halfway up the cake pan later.

- Preheat oven to 150°C.

- Water bath helps prevent cracks and keeps the cake soft and even.

2. Separate the eggs

- Separate yolks in one bowl, whites in a completely clean, grease-free bowl.

- No yolk in the whites, or the meringue may not whip properly.

3. Melt cream cheese mixture

- In a saucepan over low heat, add cream cheese, butter and milk.

- Stir slowly until completely smooth. Do NOT boil.

- Once smooth, remove from heat. The mixture should feel warm, not hot.

4. Add dry ingredients

- Sift in flour and cornstarch.

- Whisk gently until smooth and lump-free.

5. Add egg yolks

- Add egg yolks, mix well. The batter should now be smooth, glossy, and slightly thick.

- Set aside.

6. Make the meringue

- Start whipping egg whites on low speed.

- When foamy, gradually add sugar in 3–4 additions.

- Increase speed slowly and continue whipping until soft peaks stage. Do NOT overwhip.

7. Fold gently

- Add 1/3 of the meringue into the cream cheese batter.

- Mix gently to loosen the batter.

- Then add the remaining meringue in 2 more additions.

- Use a spatula and fold carefully from bottom to top.

- Do not stir aggressively or you’ll lose the air. The final batter should be light, fluffy, and smooth.

8. Pour into pan

- Pour batter into prepared pan.

- Tap the pan gently 1–2 times to remove large air bubbles.

- Do not over-tap.

9. Bake

- Place cake pan into the hot water bath.

- Bake for 30 minutes at 180°C.

- Turn the heat to 160°C and bake another 20 minutes.

- When you touch the surface, and it bounces back, it's cooked.

- Let it cool in the oven.

10. Remove from oven.

- Gently flip onto a plate, then flip back upright onto another plate.

- Best served slightly warm. This is when it’s most jiggly and fluffy.

- Store leftovers in fridge for 2–3 days.

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Pumpkin Mantou Steamed Buns

Soft, fluffy pumpkin mantou made with real pumpkin puree. These naturally golden steamed buns are lightly sweet, pillowy, and full of cozy autumn flavor. Simple, wholesome, and perfect for breakfast, snacks, or a comforting side dish to any meal.

Ingredients (Yield: 7 buns)

- 150 g pumpkin puree

- 3 g instant yeast

- 250 g low-gluten flour

- 40 g sugar

- 15 g oil

- 3 g salt

Instructions

1. Make the Dough

- In a mixing bowl, combine the flour, instant yeast, sugar, and salt.

- Add the pumpkin puree and oil.

- Mix until a dough forms, then knead for about 8 minutes, until smooth and elastic. The dough should feel soft but not sticky.

- Cover the dough and let it rise in a warm place for 1–1½ hours, or until doubled in size.

2. Shape the Mantou

- Transfer the dough to a lightly floured surface.

- Roll the dough into a thin rectangle.

- Roll it up tightly into a log shape.

- Using a serrated knife, cut the log into 7 equal pieces.

- Roll into a ball and place each piece on a small square of parchment paper.

- Cover and proof in a warm place for about 30 minutes.

Tip: Avoid over-proofing, as it can cause the mantou to wrinkle after steaming.

3. Steam the Mantou

- Bring water in a steamer to a boil.

- Place the mantou in the steamer and steam over medium heat for 15 minutes.

- Turn off the heat and let the mantou rest in the covered steamer for 5–10 minutes before opening the lid.

Texture & Storage Tips

- Pumpkin moisture levels can vary, so adjust the dough with a little extra flour or water if needed.

- Store cooled mantou in an airtight container for up to 2 days, or freeze for up to 1 month.

- Re-steam before serving for the best texture.

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Matcha Baked Buns with Custard and Crumble

Soft and fluffy matcha buns baked to perfection, filled with smooth matcha pudding and topped with a delicate matcha crumble. Every bite is a harmony of earthy green tea flavor, creamy custard, and a lightly crisp topping. These bakery-style buns are perfect for matcha lovers looking for a cozy, slightly indulgent treat with tea or coffee.

Ingredients:

Dough:

- 200 g bread flour

- 4 g instant yeast

- 25 g sugar

- 3 g salt

- 1 large egg

- 25 ml oil

- 60 ml milk, room temperature

- 15 g matcha powder 

For the Filling:

- 200ml milk

- 25g corn starch

- 30g sugar

- 1 egg

- 5-10 g matcha powder

Crumble:

- 30 g butter, cold

- 25 g sugar

- 45 g flour

- 5g matcha powder (optional, for matcha crumble)

Instructions

1. Make the Crumble

- In a small bowl, combine the flour, sugar, and matcha powder.

- Add the cold butter, cut into small cubes.

- Rub the mixture between your fingertips (or use a fork or pastry cutter) until coarse crumbs form.

- Refrigerate while preparing the dough.

2. Prepare the Dough

- In the bowl of a stand mixer fitted with a dough hook, combine the bread flour, matcha powder, yeast, sugar, salt, egg, oil, and milk.

- Mix on low speed until the ingredients come together.

- Increase to medium speed and knead for 8–10 minutes, until the dough is smooth and elastic.

- If the dough feels too sticky, add a little flour, 1 tablespoon at a time.

- Shape the dough into a ball and place it in a lightly oiled bowl.

- Cover and let rise in a warm place until doubled in size, about 1½–2 hours.

3. Prepare the Custard Filling

- Whisk or blend together all the filling ingredients.

- Cook over low heat, stirring constantly, until thickened.

- Transfer to a bowl and cover with plastic wrap directly touching the surface to prevent a skin from forming.

- Let cool completely before using.

4. Shape the Buns

- Transfer the dough to a lightly floured surface.

- Divide the dough into 6 equal portions.

- Roll each portion into a circle.

- Place a portion of the custard filling in the center, then wrap the dough around it and seal well to form a ball.

- Place the buns seam-side down on a lined baking tray and flatten them slightly.

- Repeat with the remaining dough and filling.

- Cover loosely and let rise until puffy, about 30 minutes.

5. Bake

- Preheat the oven to 190°C.

- Brush each bun with milk or egg wash.

- Sprinkle the crumble evenly over the tops.

- Bake for 25–30 minutes, until lightly golden.

- If the buns brown too quickly, loosely cover with foil during the last part of baking.

6. Cool

- Let the buns cool completely before serving.

- Store in the refrigerator for 2–3 days or freeze well wrapped.

- Reheat before serving for the best texture.

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Matcha Baozi with Custard Filling

Soft, fluffy matcha baozi with a smooth, creamy pudding filling.  These vibrant green steamed buns combine the earthy aroma of Japanese matcha with a rich, silky custard center that melts in your mouth. Lightly sweet and beautifully balanced, they’re perfect as a snack, dessert, or a special homemade treat with tea or coffee.

Ingredients

For the Filling:

- 200ml milk

- 30g corn starch

- 40g sugar

- 1 egg

For the Dough:

- 240g cake flour

- 10 g matcha powder

- 4g instant dry yeast  

- 10g sugar  

- 10g cooking oil 

- 125g lukewarm water

Instructions

1. Prepare the Custard:

- Mix or blend all the custard ingredients.

- Cook over low heat until thickened. Stir constantly as it's prone to burning.

- Transfer to a bowl, cover with plastic wrap (touching the surface to prevent a skin from forming), and let it cool completely.

2. Prepare the Dough:

- Add all the dough ingredients to the mixer bowl.

- Knead on low speed for 8–10 minutes until smooth.

- Transfer the dough to a greased bowl, cover with a cloth, and let it rest for 1–1.5 hours until doubled in size.

3. Assemble the Buns:

- Divide the pudding into 9 equal portions.

- Once the dough has risen, deflate it gently.

- Roll the dough into a rope and cut it into 9 equal pieces.

- Flatten each piece into a 10 cm disc, keeping the edges thinner and the center thicker.

- Place one portion of pudding in the center of each disc.

- Bring the edges together and seal completely to enclose the filling.

4. Proof the Buns:

- Place the buns on parchment-lined steamer trays or plates, leaving space between them.

- Let them rest for 30 minutes until they become light and puffy.

5. Steam the Buns:

- Boil water in a wok or pot.

- Place the steamer trays or plate over the boiling water.

- Steam over medium-high heat for 10 minutes.

- Serve immediately.

6. Storage and Reheating:

- Store in the refrigerator for up to 3 days or freeze for up to 2 months.

- To reheat: Steam frozen buns for 6 minutes, or thaw first and steam for 3 minutes.

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