japanese cream bread 

japanese cream bread
[Fabric material]
Strong flour 200g
Sugar 15g
Salt 4g
Water 130g
Instant dry yeast 6g
Unsalted butter 10g
[Thick custard cream ingredients]
2 egg yolks, about 40g
Sugar 50g
20g soft flour
Milk 210g
Unsalted butter 15g
[Cookie dough materials]
Unsalted butter 50g
Sugar 50g
40g beaten egg
50g soft flour
Piping bag (100 yen is OK)
・How to make
【table of contents】
00:18 Materials/Measurement
00:46 Making the dough (mix and knead with a spatula)
03:13 Primary fermentation (fermentation at 40℃ for about 15 to 20 minutes or at room temperature for about 20 to 30 minutes) Aim for about twice the size.
03:26 Making custard
06:37 Division/rounding
08:00 Molding
09:27 Secondary fermentation (fermentation at 40℃ for about 10 to 20 minutes or at room temperature for about 20 to 30 minutes) Aim for slightly larger fermentation (about 1.5 times)
09:40 Making cookie dough during secondary fermentation
11:53 Preheat (preheat to 180℃ immediately after fermentation)
11:59 Finishing (making cookie dough)
12:21 Baking (Bake at 180℃ for about 18 minutes) *Check the condition 16 minutes after baking and it is OK if it is nicely browned.
12:33 Finished baking
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