Cream Pan (Japanese Sweet Buns with Pastry Cream)
Ingredients: Bread Flour, Cake Flour, Butter, Sugar, Non-Fat Dry Milk Powder · 55 min cook time · 240kcal · $12.50
Ingredients
140g Bread Flour, 60g Cake Flour, 20g Butter, 20g Sugar, 8g Non-Fat Dry Milk Powder, 3g Salt, 25g Beaten Egg, 100ml Water, 3g Instant Dry Yeast, dash Beaten Egg for glazing, 3pieces Egg Yolks, 55g Granulated Sugar, 8g Cake Flour for pastry cream, 8g Corn Starch, 250ml Milk, dash Imitation Vanilla Extract
Instructions
1. Combine bread flour, cake flour, butter, sugar, non-fat dry milk powder, salt, beaten egg, and water in the bread maker. Add instant dry yeast to the dedicated space, then select the dough making mode.
2. Make the pastry cream: whisk egg yolks and sugar in a bowl until the mixture lightens in color.
3. Sift cake flour and corn starch over the bowl and combine thoroughly.
4. Heat the milk in a pot. When steam begins to form, turn off the burner.
5. Add half of the warm milk to the egg mixture gradually while mixing. Pour the mixture back into the pot through a mesh strainer.
6. Turn the heat to medium-low and whisk continuously. When it begins to thicken, reduce heat to low and whip at full speed for 1-2 more minutes until glossy.
7. Remove from heat, add a dash of vanilla extract, and mix.
8. Float the cream bowl on ice water, cover tightly with plastic wrap to prevent condensation, chill using an ice pack, and refrigerate.
9. After dough completes its first rise, turn it out onto a flour-dusted kneading board. Cut in half, shape into a long oval, and divide into 8 equal pieces (approx 47g each).
10. Shape each dough piece into a ball, cover with plastic wrap and a damp kitchen towel, and rest for 15-20 minutes.
11. Flatten each dough ball with flour to remove gas inside, then roll into a flat oval with a rolling pin.
12. Place 35g of chilled pastry cream on the dough, fold in half, and pinch the edges tightly to seal.
13. Make 3 or 4 incisions along the closed edge with a scraper for aesthetic appeal. Place on a greased baking sheet lined with parchment strips between buns.
14. For the second fermentation, mist the dough with water and let rise in the oven at 40°C for 50-60 minutes.
15. Preheat oven to 220°C. Brush the dough with beaten egg for glazing.
16. Place into the oven, lower the temperature to 200°C, and bake for 12-13 minutes until golden brown.
17. Remove the freshly baked cream pan onto a cooling rack.
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