Cream Pan (Custard Buns)

by Book Recipe
Cream Pan(Custard Buns)

Cream Pan is a sweet bread roll filled with custard cream. I loved it when I was a little girl, and, of course, I still love it. I bet you would love it once you taste it.

Cream Pan(Custard Buns)

Cream Pan

Cream Pan is a sweet bread roll filled with custard cream. I loved it when… Bread Cream Pan (Custard Buns) korean
Cream Pan(Custard Buns)
Cream Pan is sweet bread roll filled with custard cream. I loved it when I was a little girl, and, of course, I still love it. I bet you would love it once you taste it.
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Serves: 8 Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )

Ingredients

Bread Dough:

  • 150g Bread flour ★
  • 12g Sugar ★
  • 2g Salt ★
  • 6g Non-Fat Dry Milk Powder ★
  • 75g water
  • 2g dry yeast
  • 18g Whole egg

  • 15g Unsalted butter(room temperature)
  • Egg wash
  • 15g Egg(Beaten egg )+1/2tsp water

Vanilla Custard Cream:

  • 2 Egg yolks
  • 30g granulated sugar
  • 18g Cornstarch
  • 180g Milk
  • vanilla extract

Instructions

Make Custard: ( Microwave )

  1. Place all ingredients in a heat-proof bowl and whisk well to combine well and cover with plastic wrap.
  2. Cook in the microwave in medium power about 600W for 1 minute. Mix well, then cook again in medium power for 1.5 minutes and mix well.
  3. Last, add the vanilla essence and mix
  4. Immediately transfer into a container and let cool. (Wrap with plastic wrap, so that the surface doesn't dry out, pressing lightly on the plastic to ensure it's tightly wrapped)
  5. Put it in the fridge once it has cooled down.

Make Bread Dough:

  1. Combine water and dry yeast.
  2. Combine the dry ingredients (★)and mix together with a whisk.
  3. Add ①and Whole egg, and mix.
  4. Put it on the table and knead. (10mins)
  5. Add butter and knead more. (5mins)
  6. Make it round, then leave it at a warm place until it gets twice as bigger. (primary fermentation)
  7. divide it into 8 pieces and make them round.
  8. Cover them with a wet cloth and leave them for 15 mins. (bench time)
  9. After resting, deflate with your hand, and make them round.
  10. Place the bun on baking paper on a baking tray and leave it at a warm place until they get twice as bigger. (secondary fermentation) 
  11. Brush dough with egg wash.
  12. Preheat the oven at 190℃, bake 374 °F/190℃ 10-12min.
  13. Place it on a wire rack to cool.

Finish:

  1. Put the Custard Cream in a bowl and mix well.
  2. Fit a pastry bag with a small round tip, and fill with the cream.
  3. Pipe the cream into the bread rolls.

 

Notes

The best water temperature for the dough: About 30℃ for spring and autumn. About 10℃ for summer, and about 40-45℃ for winter.
Baking time will vary according to your oven so please adjust accordingly.
Be careful not to let the dough dry out when you are letting it rise or rest.
When the dough is too moist and sticky, powder the dough a little.


Enjoy

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