![How to make Custard Cream Pan [Japanese bread]](/img/logo.svg){kind=logo}
◉ Dry yeast uses instant dry yeast that does not require pre-fermentation,
Because it has the effect of suppressing yeast odor and the effect of stabilizing and aging fermentation.
Pre-fermentation is recommended on my channel ❣️
✨ ✨ ✨ ✨ ✨ ✨ ✨ ✨ ✨ ✨ ✨
[Cream Pan] 6 pieces
◉ Pre-fermentation
・ Milk warmed to about 40 degrees ... 50g
・ Dry yeast… 2g
・ Sugar ... 1g
◉ Bread dough
・ Bread flour ... 160g
・ Sugar ... 18g
・ Salt ... 2g
・ Egg ... 15g
・ Warm milk warmed to the extent of human skin ... 55g
(It's cold in the summer)
・ Unsalted butter ... 19g
【Custard cream】
Depending on the pot, the iron will come off with a whisk, so
Mix with a wooden spatula!
・ Egg yolk ... 2 pieces
・ Sugar ... 35g
・ Cake flour ... 20g
・ Milk ... 210g
・ Vanilla essence ... Appropriate amount
Estimated time required for baking 3 hours 10 minutes
After baking, quickly cool it on the net and
Please eat as much as possible on the same day ✨ (Because eggs are used in the cream and there are no preservatives like commercial products)
If you can't eat it during the day, wrap it one by one and store it in a freezer.
(Deadline: within 2 weeks)
#Cream Pan
#Easy bread
3 окт 2024
