Sticky, chewy and delightfully sweet. These Mini Dirty Buns 脏脏包 are so good; you'll keep on popping them into your mouth. This simple and fun Mini Dirty Buns recipe is shared by home cook Fong Luan. As the name suggests, the Dirty Buns 脏脏包 are buns coated with thick flavourful cream usually in chocolate and dusted with cocoa powder and will leave a mess all over when eating it.
Home cook Fong Luan first saw this snack trending in China and Taiwan and got curious how it would taste. Not only did she want to try creating it, but she also wanted it to be simple and fast to make.
To make the pastry buns, she used prata skin, and not only did it give it a chewy texture but a crispy one as well! The flaky layers combined with the cream filling is simply addictive! In this recipe there are 3 flavours you can make, and it'll suit anyone's taste buds. The flavours include bittersweet chocolate, green tea with white chocolate and strawberry chocolate.
Feel free to layer more cream and dust generously! It makes it even more flavorful when savouring each bite. Well, many would say it is bad to play with food but with this bun, don't stop. Have fun eating! 😀
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| Servings | Prep Time |
| 12 pieces | 20 minutes |
| Cook Time |
| 10 minutes |
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Sticky, chewy and delightfully sweet. These Mini Dirty Buns 脏脏包 are so good; you'll keep on popping them into your mouth. This simple and fun Mini Dirty Buns recipe is shared by home cook Fong Luan. As the name suggests, the Dirty Buns 脏脏包 are buns coated with thick flavourful cream usually in chocolate and dusted with cocoa powder and will leave a mess all over when eating it.
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- 1 beaten egg for brushing
- 2 pcs frozen prata sheet thaw at room temperature for 3 mins
- 1 packet Meiji dark chocolate bar break into individual small bars
- unsweetened cocoa powder for garnishing
- 50 g whipping cream
- 63 g bittersweet chocolate
- 2 pcs frozen prata sheet thaw at room temperature for 3 mins
- 1 Meiji white chocolate bar break into individual small bars
- unsweetened green tea powder for garnishing
- 50 g whipping cream
- 75 g white chocolate
- 3 g matcha powder
- 2 pcs frozen prata sheet thaw at room temperature for 3 mins
- 1 box Meiji strawberry chocolate break into individual small bars
- strawberry powder
- 25 g whipping cream
- 50 g Meiji strawberry chocolate bar
- Place one sheet of prata and remove the top plastic layer. Line 3 pieces of chocolate on the prata skin and use a pizza knife and slice it into strips according to the width of the chocolate bar. Roll up the individual chocolate bar with the prata skin and remove the excess.
- Repeat the same steps for the remaining bun.
- With the opening facing down, place it on the baking sheet. Leave a gap of 2-inch from the next bun as the prata skin will expand as it bakes.
- Brush the pastry buns with egg wash.
- Place the buns into the oven. Bake for 180oC for 10 mins, until golden brown.
- Remove from the oven and let cool for 3 mins.
- Lay the chocolates in their individual bowl. In a saucepan, heat up whipping cream on low heat. Once it starts to simmer, pour into the chocolates. For the green tea with white chocolate ganache, add in green tea powder into the white chocolate ganache.
- Drizzle over the baked pastry buns, leave it cool for a while.
- Sieve strawberry/chocolate/green tea powder lightly and it's ready to serve.
Recipe adapted from Fong LuanDon’t forget to like and subscribe to Share Food Singapore!
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