Soft and super pillow-y with a creamy custard center. This is how I describe the delicious cream pan buns I made today. I actually switched up the bread recipe for a slightly different one, the result being an even softer and delectable bread, like the cream pans you would buy at Mitsuwa or another Japanese supermarket. Who do I have to thank for this recipe? The writer for the350degreeoven.com, Mika! :) Her recipe is flawless, and produced the exact thing I wanted today, cream pan! So if you would like to make this yourself, head on over to her site and check it out! I would use the bread dough recipe from the350degreeoven blog and then use the cookie topping recipe from justonecookbook.com, another Japanese cooking blog that I use often and have come to adore.
The secret in this dough being so much more fluffier and soft after baking, is something called the Tangzhong method. It sounds fancy but it's super simple. All you do is make a simple roux by cooking a little flour in some water, and then add that mixture to the bread dough, along with the yeast, egg, flour, milk, etc...I don't know how it works but it establishes a dough that is soft in consistency, like the buns you would buy at a Japanese market or bakery. I'm never going back, I think I've found the bun dough that I'm going to stick with for a while! I also found this dough to be less liquidy, it rose better, and even produced more buns than the previous dough did. Victory~
Always learning :)
That's it for today, folks! Stay tuned for Day 5 of 12 Breads in 12 Days!
12 breads in
12 breads in
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