Adorable pink buns with a soft, fluffy exterior and rich, creamy cheese custard filling. The natural pink color comes from red dragon fruit, requiring no artificial food coloring.
Adapted from a video by Helen's Recipes (Vietnamese Food)
MELTING CHEESE PINK BUNS - BÁNH MÌ THANH LONG PHÔ MAI CHẢY - Helen's Recipes
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1
Combine room-temperature cream cheese and granulated sugar in a mixing bowl, and whisk until well combined.
2
Add egg yolk, whipping cream, and milk, and mix well.
3
Sift all-purpose flour and cornstarch together, then fold into the mixture.
4
Transfer to the stove over low heat, stirring constantly to avoid burning. Cook until thick and creamy, then transfer to a bowl.
5
Add butter and mix well. Cover with plastic wrap, making sure it touches the surface of the custard to prevent drying.
6
Cool and refrigerate. Once chilled, use an ice cream scoop to divide into 16 equal portions, place on a tray covered with plastic wrap, and freeze for a couple of hours.
7
For the dough, combine all-purpose flour, powdered sugar, milk powder, salt, and instant yeast in a large mixing bowl.
8
Add milk and red dragon fruit purée, and mix until combined.
9
Add room-temperature butter and knead by hand or with a stand mixer for 5 to 7 minutes until the dough is no longer sticky and stretches into a thin sheet.
10
Place the dough in a bowl, cover with plastic wrap, and proof at room temperature for about 45 minutes or until doubled in size.
11
Once doubled, press down to release air and divide into 6 equal portions.
12
Take one portion and flatten with a rolling pin, making sure the outer rim is thicker than the center.
13
Remove a portion of frozen custard from the freezer and place in the center. Pinch the edges together tightly to seal properly so the filling does not leak during baking.
14
Place on a cupcake liner and bake at low temperature for 17 to 20 minutes until done.
15
Once baked, spread additional cream cheese on top and sprinkle with pop floss if desired.
16
Store buns in the refrigerator for about three days. Microwave for about 10 seconds before serving to soften and melt the filling.
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