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How to make ★Cream Pan★Japanese Bread Series Part2! (EP135)

Today, I’m going to be making “Cream Pan.”

One of the most famous Japanese sweet bread loved by all generations.

The traditional recipe is, wrap thick custard cream in sweet dough and bake.

But in this recipe, bake fluffy sweet bread first, and fill with light custard later on.

This style is the latest trend you can find at a department store.

When you open the moist bread, the vanilla custard flows over, and when you take a bite, it’s like heaven!

LEVEL ★★★
〈ingredients〉8 buns
・bread dough
250g bread flour
30g sugar
4g salt
3g yeast
30g butter
1 egg yolk
160ml whole milk

・custard cream
3 egg yolks
60g sugar
10g bread flour
8g corn starch
250g whole milk
25g butter
100g heavy cream
10g sugar (for heavy cream)
1 ts vanilla paste (or essence)

Full recipe:

https://www.princessbamboo.com/how-to-make-cream-pan/

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music:youtube music library

Maybe you will like my other pumpkin recipes for Halloween!
Mitarashi Dango
https://youtu.be/y03AxFeCIbY
Pumpkin chiffon cake
https://youtu.be/bV9t0V0kGHQ

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Thanks! Love from Japan♡

#kitchenprincessbamboo#japanesebread#creampan


Hi friends welcome to kitchen princess Bamboo japanese everyday food Today i'm gonna be making cream pan as The part two of japanese bread series One of the most famous japanese sweet Bread loved by all generations The traditional recipe is what thick Custard cream in sweet dough And bake but in this recipe bake fluffy Sweet bread first And filled with light and airy custard Later on This style is the latest trend you can Find at the japanese Department store when you open the moist Bread The vanilla custard froze out and when You take a bite It tastes like heaven let's get started Let's knead the dough first today i will Do it by hand As i mentioned in the previous video Japanese bread dough should be on the Stickier side So it would be annoying but turn out Great The salt and sugar should not be contact With the Yeast to avoid deactivating the yeast Pour in one third of the egg milk Mixture slowly Over the flour mixture toss to Distribute Liquid when the liquid no longer to be

Seen The rest of the egg milk mixture in two Times It may seem taking more time but Actually shorten the time In the end when the dough starts to form And every part of the flour is moist let It sit for 10 minutes Add a little amount of water to dry part If needed The flour soaks up the moisture and the Gluten is relaxed While resting the dough and the resting Makes kneading much more manageable And shorten the kneading time after 10 Minutes Take out the dough onto your working Surface And knead until smooth as i have Already said the dough is sticky but Trust me you will get the best Ever bread first spread the dough with Your fingers Like this and scrape the dough into one Bowl In this step the gluten will develop Faster Repeat several times and start kneading Start knitting with your feet stand Firmly With your knees bent slightly Knead the dough like exercising draw Your nipples in Relax your shoulders use your back

Muscles Pay attention to move your shoulder Blades After three to four minutes that dough Should be smooth like this [Music] Pinch the dough and spread with your Fingers The dough spreads in like paper you can Add the butter spread the dough again And add room temperature butter Fold in and start kneading The dough will fall apart first but it Will come together Sooner or later [Music] After two minutes the dough should look Like this Butter makes the dough soft and flexible And easy to handle Roll into a bowl with the surface Stretching Put in the greased bowl and cover with a Piece of plastic Let it rise at the warm place for 50 to 60 minutes meanwhile let's make the Custard fitting Pour the milk and half of the sugar in a Pot and Start cooking on low sugar prevents Forming the film On the surface separate the yolks from The white Keep one tablespoon for egg wash

You can freeze the egg white it keeps Well in the freezer Whisk the egg yolk and the rest of the Sugar until fluffy Add in a pinch of salt vanilla Flour and cornstarch mix until well Combined While i add the flour and cornstarch Flour makes the structure of the custard Cornstarch makes the texture smooth that Is what i want my custard to be At this point the milk starts boiling Turn off the heat and add a little Amount of boiling milk Mix well and add some more milk mixture Add about a half amount of milk then Get the mixture back to the pot Turn the heat to medium and start Cooking stirring constantly When you see the mixture is cuddling Stir vigorously Until the mixture evenly thicken Cook a minute or so after boiling make a Perfect cooked custard If you don't cook enough the custard Will taste Flowery add in the butter and mix until Smooth Transfer to a cream bowl and cover with A plastic wrap Directly on top of the surface to avoid Making film Put it in ice baths and chill quickly Let's take a look at the bread dough

It becomes double in bulk and it took 50 minutes today dust your fingers with Flour And stick into the center of the dough The hole you just made stayed as it is The dough is ready to proceed if the Hole shrinks Let it last longer if the dough shrinks It is over fermented In this case you have nothing to do so Proceed In any case take out the dough onto the Working surface And divide into eight my dough weighs 480 grams in total so i divide It 50 grams each shape into a bowl for The bench rest Bench rest is the time to relax the Gluten Release from the cutting stress leave it 5 minutes Now let's shape into the disc if you Have rings for english muffin Go ahead and use it you can make an Aluminum foil but you can make it Without a ring Grease it if you use the rings Take one dough and spread it with your Palm Out several times to release the carbon Dioxide So that the dough can breathe fresh air Fold the dough on top and bottom left And right

Pinch to seal the end and press the seam Side down Spread it out to 5 to 6 centimeter in Diameter Then press in the ring let them rise for 45 to 15 minutes At warm place until double in bulk Preheat the oven to 170 degrees celsius Meanwhile let's prepare the custard Cream whip fresh cream and Sugar until foamy do not over whip Otherwise the custard will not soft Pass through the custard a sieve to Loosen up and make it even more smooth Add in the heavy cream in two to three Times to loosen the custard Take your time to mix evenly with a Cutting motion It doesn't look like to combine but it Will Sooner or later the cream should look Like this After mixing smooth and silky cover with A plastic wrap And keep in the fridge until used after 45 minutes That dough should look like this so Fluffy Carefully brush egg white on the surface Pop in the oven and bake 15 minutes Rotate the tray halfway through for Cream Palm we bake the bread relatively lower Temperature for longer time

To get the soft texture take out from The oven And carefully take out from the mold Round tip of the knife Around the ring and take it out here Comes the unusual step for this Particular bread While still hot cover with plastic wrap And Leave it until comes to room temperature The steam released from the bread is Going back to the bread That makes the bread so moist is that Make sense I am so happy to find a way to recreate Super moist bread it looks Just like as the ceiling at the store When it comes to Room temperature stick a chopstick from The side And make a hollow in the center now Let's pipe in the custard cream Transfer the prepared custard cream to a Piping bag And 8 millimeter round tip attached Pipe in 60 grams of cream or until you Are happy There you have your cream pan let me Show you the inside Wow lots of cream it's not too sweet Aroma from the vanilla is so lovely As i mentioned it tastes like heaven Give it a try and let me know how you Like it

Thank you for watching the video give me A thumbs up and subscribe to my channel If you haven't done so already share my Delicious japanese cuisine With your family and friends i have Listed all the helpful Links in the description box below Thanks again and i'll see you soon bye You

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