Ube Bun with Pineapple Custard

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Soft, pillowy steamed ube buns with a deliciously tart and creamy pineapple custard. We’ve added ube powder to add a beautiful purple color contrast with a rich earthy flavor. These steamed buns are a truly delicious treat!

Difficulty

Intermediate

Ingredients

  • Custard Filling Ingredients:
  • 200 Grams Pineapple Juice
  • 50 Grams Melted Butter
  • 2 Egg Yolks
  • 15 Grams Granulated Sugar
  • 4 Grams Citric Acid
  • 3 Grams Gellan Gum LT100
  • 2 Grams Gellan Gum F
  • Ube Bun Ingredients:
  • 100 Grams Warm Milk
  • 61 Grams Warm Water
  • 6 Grams Instaferm Yeast
  • 16 Grams Oil
  • 15 Grams Ube Powder
  • 35 Grams Sugar
  • 5 Grams Baking Powder
  • 245 Grams All Purpose Flour

Equipment

  • Stand Mixer 
  • Blender
  • Steamer Basket 
  • Steamer Pot
  • Saucepan
  • Bowl
  • Wisk 
  • Bench Scraper
  • 4” Square Silicone Square Pan
  • Parchment Paper Cut Into 3 Inch Squares

Timing

Active Time: 1 Hour 15 Minutes Total Time: 3 Hours

Yield

12 Buns

  • Create Pineapple Custard Filling

    Combine the sugar, citric acid, gellan gum LT100 and gellan gum F and set aside.
     
    Add the pineapple juice in the blender and blend at medium speed while slowly sprinkling in the dry ingredients and blend on medium high for 2 – 3 minutes.
     
    Pour into a saucepan and bring the mixture up to a temperature of 185° F while whisking constantly for 2- 3 minutes.
     
    Pour custard into silicone mold and put into the fridge to set, 2 hours minimum.
     
    Cut custard into even squares and reserve.
     

  • Create Dough Batter

    Add the milk and water to a stand mixer bowl and add the yeast whisk in the oil and let sit at room temp covered for 15 minutes.
     
    While the yeast is blooming put the dry ingredients in a bowl and combine with a whisk.
     
    Add the dry ingredients to the stand mixer bowl and mix with a dough hook on medium speed until a dough ball forms.
     
    Put the dough ball into an oiled bowl and wrap with plastic wrap or a damp paper towel and let rise in a warm place for an hour or until doubled in size.
     
    Punch the dough down to degas,  cover and let it rest for another hour or until doubled in size.
 

  • Create Buns

    Take the dough out and cut it into twelve 40 gram pieces. Roll the pieces into a ball and put into a container with a lid until doubled in size about 25-30 minutes.
     
    Roll out dough balls one at a time with a dough roller to ¼ inch thickness making sure to flatten the edges thinner than in the center. Put into a container and cover.
     
    Put a square custard piece into the center of each flattened dough ball and pinch the edges upwards to seal custard squares into the bun.
     
    Place the bun seam side down onto the pre cut parchment paper and into the steam basket giving it 2 inches of space to rise. Do this with the remaining dough.
     
    Let prepared custard buns rise 25 to 30 minutes or until doubled in size in the covered basket.
     

  • Cook Buns

    Put the basket on the pot and set a timer for nine minutes. Set to medium high heat and immediately start the timer.
     
    When the 9 minutes have elapsed turn off heat and let the buns rest in the basket for an additional 5 minutes. Crack the steamer lid for 2-3 more minutes before taking the lid completely off.
     
 
Summary
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Recipe Name
Ube Bun with Pineapple Custard
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