Hattendo-Inspired Matcha Cream Buns

8 servings


2 hours 30 minutes

active time

3 hours

total time


85 ml whole milk

15 g all-purpose flour

300 g all-purpose flour

30 g granulated sugar

pinch sea salt

1 tsp instant yeast (*or active dry yeast, see note below)

125 ml whole milk (+ extra for brushing on top)

1 large egg

60 ml avocado oil

3 egg yolks

50 g granulated sugar

20 g all-purpose flour

3 g cornstarch

5 g matcha

250 ml whole milk

splash of vanilla extract

125 ml heavy whipping cream (chilled)

10 g powdered sugar


Make the tangzhong:

Place the flour and milk into a small saucepan and heat over medium heat.

Whisk until it becomes thickened, about 2-3 minutes. The resulting consistency will resemble a thick gluey paste. Let it cool to room temperature.

Make the dough:

Next, add the cooled tangzhong to the rest of the dough ingredients in a stand mixer bowl fitted with a dough hook and knead until it becomes smooth. It shouldn’t be dry or sticky.

*Note: if using active dry yeast, bloom in lukewarm milk first before adding to the flour mixture.

Kneading the dough for long enough is important as this action produces gluten, which makes the dough smooth and elastic.

Transfer the dough to a lightly oiled bowl. Cover the dough and let it rest in a warm location, until doubled in size, about 1 hour, depending on how warm your environment is.

Divide the dough into 10 equal portions, and roll each portion into a ball. Repeat with the remaining.

Tip: To shape, gently cup the dough with your hand, press slightly on the dough while moving your hand in a circular motion.

Cover with plastic wrap or a damp cloth and let it rise again until puffy, about 30-40 minutes.

Brush the tops of the buns with a little milk.

Towards the end of the proofing time, preheat oven to 350°F/177°C.

Bake the buns at 350°F/177°C for 18-20 minutes, or until an instant thermometer registers 190°F/88°C.

Make matcha custard cream:

In a bowl, whisk together the egg yolks, sugar, flour, cornstarch and matcha.

Heat the milk over medium heat in a saucepan, until it’s scalding hot.

While whisking the egg yolk mixture, gradually pour in the hot milk.

Pour the warmed mixture back into the saucepan and whisk until it has thickened, about 2-3 minutes.

Remove the custard from the heat, and whisk in the vanilla extract.

Cool the matcha custard and place a piece of parchment over top (to prevent a skin from forming). Cover with plastic wrap and chill in the fridge.

Pour the heavy whipping cream into a large bowl. Whisk the heavy cream until bubbles begin to form.

Add in powdered sugar and continue to whisk until medium peaks.

Fold about 1/4 of the whipped cream into the matcha custard to lighten.

Fold in the rest of the whipped cream into the matcha custard.

Transfer the matcha custard cream into a piping bag fitted with a piping tip.

To assemble:

Use a chopstick to poke a hole on the side of the bun. Gently wiggle to create a cavity for the cream. Be careful not to poke through to the other end.

Place the piping tip into the hole and gently pipe in the cream.


Slice a bun in half and remove some of the interior dough/ or press down to make a little cavity.

Fill the cavity with the cream.

Serve immediately.

Filled buns can be stored in an airtight container in the fridge for up to 3 days.


Serving Size



386 kcal

Total Fat

18 g

Saturated Fat

6 g

Unsaturated Fat


Trans Fat

1 g


121 mg


43 mg

Total Carbohydrate

47 g

Dietary Fiber

1 g

Total Sugars

14 g


9 g

8 servings


2 hours 30 minutes

active time

3 hours

total time
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