Cream Pan Japanese Custard Filled Cream Buns Breadbakers Ruchik from ruchikrandhap.com
Introduction
If you're a fan of Japanese pastries, you might have heard of cream pan. It's a classic sweet bread that's filled with a rich and creamy custard. Cream pan is a popular treat in Japan and other Asian countries, but it's not as well-known in the West. In this article, we'll show you how to make this delightful pastry from scratch.
Ingredients
To make cream pan, you'll need the following ingredients:
350g bread flour
60g sugar
5g salt
6g instant yeast
1 egg
190ml milk
40g butter, softened
1 egg yolk, beaten
1 tbsp water
Custard filling (recipe below)
Custard Filling Ingredients
120ml milk
2 egg yolks
20g sugar
10g cornstarch
1 tsp vanilla extract
Instructions
Step 1: Make the Dough
To make the bread dough, combine the bread flour, sugar, salt, and instant yeast in a large mixing bowl. In a separate bowl, whisk together the egg and milk. Gradually add the egg mixture to the dry ingredients, stirring with a wooden spoon until a shaggy dough forms. Knead the dough on a floured surface for 10-15 minutes, until it becomes smooth and elastic. Add the softened butter and continue kneading until the butter is fully incorporated and the dough becomes glossy and smooth. Place the dough in a clean bowl, cover with plastic wrap, and let it rest in a warm, draft-free place for 1 hour, or until it doubles in size.
Step 2: Make the Custard Filling
While the dough is resting, make the custard filling. In a saucepan, heat the milk over medium heat until it starts to simmer. In a separate bowl, whisk together the egg yolks, sugar, cornstarch, and vanilla extract until smooth. Gradually add the hot milk to the egg mixture, whisking constantly. Return the mixture to the saucepan and cook over medium heat, stirring constantly, until it thickens and starts to boil. Remove from heat and let it cool to room temperature.
Step 3: Shape and Fill the Dough
After the dough has doubled in size, punch it down and divide it into 8 equal pieces. Roll each piece into a ball and place them on a baking sheet lined with parchment paper. Cover the dough balls with plastic wrap and let them rest for 15 minutes. Using a rolling pin, flatten each dough ball into a disc about 1/4 inch thick. Spoon about 1 tablespoon of the custard filling into the center of each disc. Fold the edges of the dough over the custard filling and pinch them together to seal. Place the filled dough balls seam-side down on the baking sheet.
Step 4: Let the Dough Rise and Bake
Cover the dough balls with plastic wrap and let them rest for another 30 minutes, or until they double in size. Preheat your oven to 350°F (180°C). In a small bowl, whisk together the egg yolk and water to make an egg wash. Brush the egg wash over the top of each cream pan. Bake the cream pan for 15-20 minutes, or until they're golden brown. Let them cool on a wire rack before serving.
Nutrition
Cream pan is a delicious treat, but it's not exactly a health food. Each cream pan contains approximately 200-250 calories, depending on the size and filling. They're also relatively high in sugar and fat. If you're watching your diet, it's best to enjoy cream pan in moderation as an occasional treat. But if you're looking for a delicious and fluffy pastry to satisfy your sweet tooth, cream pan is definitely worth a try.