Cream Pan (Japanese Sweet Buns with Pastry Cream) · PrimedTable
Japanese🍞 Bread & bakery
Cream Pan (Japanese Sweet Buns with Pastry Cream)
⏱ 150 min🍽 Serves 8
A beloved Japanese bread filled generously with pastry cream, popular since childhood in Japan. The fluffy bread and melting custard cream create an irresistible combination. Best enjoyed fresh from the oven.
Adapted from a video by Cooking with Dog
The Best Cream Pan with Custard Filling Recipe (Japanese Sweet Buns with Pastry Cream)
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1
In the bread maker pan, combine bread flour, cake flour, butter, granulated sugar, non-fat dry milk powder, salt, beaten egg, and water. If milk powder is unavailable, substitute milk for part of the water.
2
Place the pan in the bread maker and cover. Add instant dry yeast to the dedicated yeast space. Select the dough-making mode and start the machine. The first rise will take approximately 1 hour.
3
While the dough is being made, prepare the pastry cream. Break egg yolks and combine with granulated sugar, then beat thoroughly until the mixture lightens in color.
4
Place a mesh strainer over the bowl and add cake flour and cornstarch. Sieve the powder and thoroughly combine with the egg mixture.
5
Heat the milk in a pot until steam begins to form, then remove from heat. Gradually add about half of the milk to the egg mixture while stirring.
6
After adding half the milk, return the pot to the burner and fully combine. Place a mesh strainer over the pot and pour in the egg mixture to remove any chalaza and lumps.
7
Turn heat to medium-low and continue stirring with a balloon whisk. As it thickens, reduce to low heat and whip at full speed.
8
When the pastry cream becomes glossy and slightly weakened in consistency, continue mixing for 1 to 2 more minutes. Add a dash of vanilla extract and stir.
9
Float a clean bowl on ice water and pour the pastry cream into it. Tightly cover with plastic wrap to prevent drips, then quickly chill with an ice pack and refrigerate.
10
Once the first rise is complete, lightly dust a kneading board with bread flour and remove the pan from the bread maker. With floured hands, place the dough on the board and lightly dust again.
11
Using a scraper, cut halfway through the dough on the side closest to you, open it, and shape into a long oval. Then divide into 8 equal pieces.
12
Using a kitchen scale, adjust each piece to about 47g. Attach small pieces underneath and shape into a ball by gathering dough toward the bottom and rubbing between palms in a circular motion, being careful not to overwork.
13
Line up the dough balls and cover with plastic wrap. If the room is cool, place a squeezed warm kitchen towel over it. Rest for 15 to 20 minutes.
14
Lightly coat the baking sheet with vegetable oil. Remove the kitchen towel but keep the plastic wrap over the dough. Place one dough piece on the kneading board, dust lightly with flour, and slap or flatten to remove gas.
15
Using a rolling pin, roll the dough back and forth into a flat oval shape. Gently remove with a scraper and place on a kitchen scale with the clean side facing down.
16
Measure out 35g of pastry cream on the dough and place on the kneading board. Arrange the cream and fold the dough in half. Close the edges in the middle and then the left and right sides, ensuring overlap to prevent cream from leaking.
17
Make 3 or 4 incisions along the sealed edge for aesthetic appeal. Place on the baking sheet and cover with plastic wrap. Ensure the pastry cream is thoroughly chilled before wrapping.
18
Repeat the process for all 8 pieces. Remove the plastic wrap and place strips of parchment paper between the dough pieces to prevent sticking.
19
For the second fermentation, mist the dough with water if your oven lacks a steam function. Place in the oven at 40°C for the second rise, which takes 50 to 60 minutes.
20
Once the second rise is complete, remove the baking sheet and preheat the oven to 220°C. With a pastry brush, coat the dough with beaten egg for glazing.
21
When the oven reaches 220°C, quickly place the dough inside, lower the temperature to 200°C, and bake for 12 to 13 minutes. If browning is uneven, rotate the baking sheet halfway and cover quickly browning parts with parchment paper. Remove when golden brown.
22
Place the freshly baked cream pan on a cooling rack. If baked too long, moisture evaporates and the bread dries out. Baking time should be 12 to 13 minutes depending on your oven.
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