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
Total time: 185 min
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)

cookingwithdog.com

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...

View full recipe on cookingwithdog.com

Login or Signup to bookmark recipes from your favorite sites, build shopping lists, and create your own recipes. For the cooking instructions, visit the original recipe at cookingwithdog.com.

Share this recipe:

Cooking tools:

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)