The Best Cream Pan with Custard Filling Recipe (Japanese Sweet Buns Filled with Exquisite Pastry Cre

Name: The Best Cream Pan with Custard Filling Recipe (Japanese Sweet Buns Filled with Exquisite Pastry Cre
Ingredients: 140 g Bread Flour; 60 g Cake Flour (low gluten or protein flour); 20 g Butter; 20 g Sugar; 8 g Non-Fat Dry Milk Powder (if unavailable, use 110ml milk instead of adding 100ml water.); 3 g Salt; 25 g Beaten Egg; 100 ml Water (use lukewarm water in winter); 3 g Instant Dry Yeast; Beaten Egg (for glazing); 3 Egg Yolk; 55 g Granulated Sugar; 8 g Cake Flour (low gluten or protein flour); 8 g Corn Starch; 250 ml Milk; A dash of Imitation Vanilla Extract (or 1 tsp vanilla extract)

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We are making Cream Pan filled with a generous amount of pastry cream. This bread has been popular in Japan since I was a child. The cream is melting and the bread is fluffy! You will be impressed...

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Ingredients

140 g Bread Flour
60 g Cake Flour (low gluten or protein flour)
20 g Butter
20 g Sugar
8 g Non-Fat Dry Milk Powder (if unavailable, use 110ml milk instead of adding 100ml water.)
3 g Salt
25 g Beaten Egg
100 ml Water (use lukewarm water in winter)
3 g Instant Dry Yeast
Beaten Egg (for glazing)
3 Egg Yolk
55 g Granulated Sugar
8 g Cake Flour (low gluten or protein flour)
8 g Corn Starch
250 ml Milk
A dash of Imitation Vanilla Extract (or 1 tsp vanilla extract)