Perfectly Round Cream Bread

Name: Perfectly Round Cream Bread
Yield: 13 servings
Cuisine: American
Ingredients: 1 Basic bread dough (sweet bread with butter); 2 Egg yolk; 40 grams) (If using a whole egg...; 40 grams Sugar; 10 grams Cake flour; 10 grams Cornstarch (or cake flour); 200 grams Milk; 10 grams Butter; 1 dash Vanilla Essence; 10 grams Bread (strong) flour; 10 grams Granulated sugar; 10 grams Butter; 1 dash Milk (to finish)

cookpad.japan @cookpad_jp

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

Using the same recipe as my cream bread rolls, I put the bread dough in aluminum cups to shape them easily.

cookpad.japan @cookpad_jp

Using the same recipe as my cream bread rolls, I put the bread dough in aluminum cups to shape them easily.

Saved

Ingredients

13 servings

1Basic bread dough (sweet bread with butter)
Custard Creme
2Egg yolk
40grams) (If using a whole egg...
40 gramsSugar
10 gramsCake flour
10 gramsCornstarch (or cake flour)
200 gramsMilk
10 gramsButter
1 dashVanilla Essence
Streusel
10 gramsBread (strong) flour
10 gramsGranulated sugar
10 gramsButter
1 dashMilk (to finish)

Saved

Steps

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.