Black Sesame Kinako Custard Buns - Vegan, Eggless & Dairy Free | Quiet Baking

Happy new year! Hope you had a restful holiday break. I know it's been a while since the last post, but I'm not quitting anytime soon. In the meantime I changed the setup for a cozier, warmer feel. What do you all think? Anyways, enough of my rambling. Today's recipe is a soft tangzhong bun, filled with kinako (roasted soybean) custard and topped with a black sesame streusel. Recipe is dairy free, eggless and vegan. If you've actually read this far: a big thank you for watching, even when I don't update much. More recipes to come in the future. Happy baking! -- Music from Epidemic Sound Free 30 day trial: https://www.epidemicsound.com/referra... → Subscribe for more videos! Instagram: thesugarhideout → Follow me on Instagram:   / thesugarhideout   email: thesugarhideoutinquiry@gmail.com Please do not repost my videos. ---- ▶Ingredients: Yield: 8 buns Kinako Custard 20g (1/4 cup) kinako powder 20g (1-2/3 tbsp.) white sugar 25g (2 tbsp.) brown sugar pinch salt 18g (2 tbsp.) cornstarch 320g (1-1/3 cup) oat milk 3g (1/2 tsp.) vanilla (optional) In a medium bowl, sift kinako powder, white sugar, brown sugar, cornstarch and salt. Mix in the oat milk in 2 additions. In a small pot, whisk mixture over low heat constantly until thickened. Once bubbling, cook for 1 more minute and turn off the heat. Remove from heat, add vanilla (optional). Transfer to another bowl. Cover directly over the surface with plastic wrap to prevent a skin from forming. Set aside to cool at room temperature. Black Sesame Streusel 40g (1/4 cup + 2-1/2 tsp.) all purpose flour 50g (1/4 cup packed) brown sugar 12g (1 tbsp. + 1/2 tsp.) toasted black sesame seeds pinch salt 24g (1-2/3 tbsp.) plant based butter, melted 30g (2 tbsp.) black sesame paste In a medium bowl, mix black sesame seeds, all purpose flour, brown sugar and salt together. Add the melted plant butter and black sesame paste. Mix until evenly combined. The mixture should be crumbly. Set aside to prepare the dough. Dough 20g (3-1/3 tbsp.) bread flour 80g (1/3 cup) water 150g (1/2 cup + 3 tbsp.) warm oat milk (38-43C) 50g (1/4 cup) white sugar 5g (1-3/4 tsp.) yeast 60g (1/4 cup + 1/2 tsp.) plant based butter, melted 340g (2-3/4 cup + 1-1/3 tbsp.) bread flour 3g (1/2 tsp.) salt 10g (2 tsp.) vegetable oil 10g (2 tsp.) oat milk (or any non dairy milk) 7g (1 tsp.) maple syrup In a small pot, whisk 80g (1/3 cup) water and 20g (2-2/3 tbsp.) bread flour until smooth. Over low heat, whisk constantly until thickened. Set aside to cool In a small bowl, mix yeast with 50g sugar and warm plant milk (38-43C). Set aside 10 minutes for the yeast to activate. A foam will form on the surface. In a large bowl, add the yeast mixture, melted plant butter and roux. Add 340g bread flour and salt. Mix until a dough is formed. Cover and rest 20 minutes. Knead until smooth and elastic, either by hand or machine. The dough should stretch thinly without breaking and allow light to pass through. Grease the dough ball and sides of the bowl with oil. Cover and proof dough in a warm place for 45 minutes or until doubled in volume. Punch out air and divide dough into 8 pieces. Flatten each piece, bring the edges together and pinch. Roll into balls. Cover and rest for another 30 minutes. Prepare the wash while waiting for proofing - in a small bowl, mix 10g (tsp.) oat milk and 7g (1 tsp.) maple syrup until smooth. After rising, preheat the oven to 350F. Gently brush 2 layers of wash over each bun. Sprinkle the black sesame Streusel. Gently press any extra crumbs onto the sides and top, ensuring as much of the bun is covered. Bake 20-25 minutes or until golden brown. Remove from the oven, cool completely. Re-whisk the kinako custard until smooth. Transfer to piping bag with a bismarck or round piping tip. Using a chopstick, poke each bun and wiggle the chopstick around to create a bigger hole for the filling. Be careful not to crush the bun or let the crumbles fall off Pipe the kinako custard into each bun.