Cream bun

Cream bun belongs to a group of traditional Chinese buns hailing from Hong Kong. Like most other varieties of Chinese sweet buns, this one also consists of a soft and fluffy yeast dough that’s typically made with a combination of bread flour, yeast, eggs, condensed milk, unsalted butter, tangzhong (a mixture of bread flour and water), custard powder, milk powder, salt, and sugar.

This classic bun can be recognized by its elongated elliptical shape; the nice, golden surface resulting from the use of egg wash, and the characteristic split down the middle. After baking, the sweet buns are usually cut open, brushed with sugar glaze, covered with shredded coconut, and filled with cream.

For the filling, buttercream is believed to be the most traditional choice, although whipped cream and coconut-flavored cream are also commonly used. In China, cream buns are typically enjoyed for breakfast or as hearty snacks.