Perfectly Round Cream Bread
Using the same recipe as my cream bread rolls, I put the bread dough in aluminum cups to shape them easily.
If you make a chiffon cake and have some egg yolk left, use it to make this custard cream. If you don't have egg yolk, make it with a whole egg.
I used size 10 aluminum cups from the 100 yen shop. Recipe by DUFFYchan
Perfectly Round Cream Bread
Using the same recipe as my cream bread rolls, I put the bread dough in aluminum cups to shape them easily.
If you make a chiffon cake and have some egg yolk left, use it to make this custard cream. If you don't have egg yolk, make it with a whole egg.
I used size 10 aluminum cups from the 100 yen shop. Recipe by DUFFYchan
Cooking Instructions
- 1
(Make the streusel) Put all of the ingredients into a container and combine until clumpy. When done, place in the freezer.
- 2
Refer to "Cream Bread Rolls"for details on the streusel.
- 3
Make the bread dough and let it rise through the first proofing (until it doubled in size).
- 4
(Make the custard) Combine the flour and cornstarch, and sift.
- 5
Put the egg yolk, sugar, and sifted powdered ingredients into a bowl.
- 6
Use a whisk to mix.
- 7
Gradually add in the milk and stir it gently so that it doesn't form lumps.
- 8
Make sure it's smooth, and then move it to a heat-resistant dish.
- 9
Microwave for 5-6 minutes (take it out to stir 2 or 3 times).
- 10
(Make the custard - 7) Add the butter and mix it quickly.
- 11
Cover tightly with plastic wrap so that it doesn't form condensation, and let it cool.
- 12
Once cooled, add the vanilla essence.
- 13
Use a rubber spatula to stir until smooth.
- 14
Place it into a pastry bag (tie the tip lightly with a rubber band so that the cream doesn't squeeze out in large dollops. Pinch the top of the bag closed with a clothespin.)
- 15
After the bread has risen the first time, divide into portions. Gently release the gas and form into balls. Let rest for 15 minutes.
- 16
Gently push down on the dough with your hands to release the gas and then use a rolling pin to roll it out into a circle.
- 17
Put the dough into the aluminum foil cups and push down lightly with your fingertips. Use a fork to poke the dough (so it doesn't expand).
- 18
Fill it up with lots of custard cream.
- 19
Let it rise for the final time (about 30 minutes) until about 1.5x larger. (I used the oven's bread rising function at 40°C. In the summer, let sit at room temperature.)
- 20
Coat the bread dough with milk using a brush (for shine), and top with the streusel.
- 21
Bake in a preheated 180°C oven for 13-15 minutes.
- 22
When you want to reheat them, remove from the aluminum cups, cover with plastic wrap, and heat for 20 seconds in a 500 W microwave. They'll be nice and fluffy again, just like they're fresh out of the oven.
- 23
I formed them into shapes before baking them.
- 24
Instead of streusel, you can use powdered sugar as a topping.
- 25
Top the streusel on muffins, cakes, and sweet breads.
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