If you ever find yourself on the brink of disappearing, I'd like to let you know that it will all BE FINE as long as you have some cream pan. Why will cream pan do the trick? Let me tell you! The shiny, sweet bread stuffed with creamy vanilla custard, all warmed through and smelling like a donut shop is the perfect combination of carbs and dairy. It will instantly transport you to a better time and place. Worried about the fact that no one can see you? Not to worry, this is the thing that will relieve all your pain!
Now, let me tell you that in the making of this bread, I messed up. Stuffed breads in and of themselves are a little tricky, but the problem here was that I did not do my research thoroughly before attempting this recipe. The titular ingredient in this bread, custard, should be really thick and creamy. I accidentally made mine much too thin, a problem that could have been circumvented if I'd left the custard on the heat for literally two minutes longer than I did. There's nothing more frustrating than realizing that if I'd just spent a few more minutes on the custard, I'd have an even more delicious end product. Frustrating...just like NOT BEING SEEN IN THE WORLD! Wow, nice tie in, Emily. *high fives self, like an idiot*
As it is, my first attempt with this bread was really good. I took a bite and immediately thought of a donut shop. These custard cream buns are warm and fluffy straight from the oven, best eaten the day you make them. They're pretty easy to make, too, barring any custard disasters. The bread part is pretty foolproof; you just have to make sure you get the rise time right, and then it's just a matter of rolling out the dough and stuffing them with all that tasty creamy custard.
Brush the tops of the buns with an egg wash to bring out the shiny golden brown top, and these buns are golden! Perfect for taking with you on a snack, or sharing with friends. I gave my extra buns to my students (two days after I made them. Sorry kiddos!). Even stale, they really enjoyed them! I've never had cream pan before, so all things considered, I was really happy with my first try. I can't wait to make them again; I'm going to see if I can make a good gluten-free recipe, so comment below if you'd like to see that.
Watch the video below to see the full process.
-200 ml milk, warmed slightly
-1 packet of active dry yeast
-1/4 cup sugar
-2 1/2 cups all purpose flour, minus 1 tablespoon
-1 tablespoon cornstarch
-1 tsp salt
-2 table spoons dried milk powder
-2 tbsp butter, softened
-1 egg for egg wash
-1 cup milk
-3 egg yolks
-1/2 cup sugar
-1 tbsp cornstarch
-1 tbsp butter
-3/4 tsp vanilla
1. Start by making the custard cream. Mix egg yolks, sugar, and cornstarch together with a whisk. Heat milk over medium heat in a saucepan.
2. When it is warmed, just below simmering, or right when bubbles start to form around the edges of the pot, whisk a small portion of the milk into the egg mixture. Whisk until incorporated. Repeat, until all milk is whisked in. Do this in small amounts, so as not to heat the eggs too much at once and cook them.
3. Return to heat, and stir until the custard thickens quite a bit. It should stick easily to the spoon- mine was definitely too thin in the video. Remove from heat, and stir in butter and vanilla until incorporated. Strain through a mesh strainer to take out any bumps or lumps. Put into an airtight container, and refridgerate until ready to use.
4. Start on the bread. Heat up milk until warm to touch (but not hot), and put it in the bowl of a stand mixer with the sugar and yeast. Whisk together and let stand five minutes to activate the yeast.
5. Whisk cornstarch into the flour. Pour the flour, milk powder, and salt into the yeast. Start mixer with a dough hook, until dough has reached the soft ball stage, about 6-8 minutes.
6. Add the butter in, and continue mixing until totally incorporated, another 4-5 minutes.
7. Remove dough hook and cover with plastic wrap. Set somewhere warm, and let rise, about 1 hour.
8. After dough has risen, punch the air out and turn onto a flat surface. Shape into a disc, and cut 8 pieces. Roll each piece out into a circle, and cover with a clean dishcloth. Let rest 15 minutes.
9. Roll out each dough ball into an oval, about the size of a picture. Put 1/8th of custard cream in the middle, and fold in half lengthwise, so the bun is longer than it is wide.
8. Seal edges shut tightly to contain the custard, pressing with your fingers. Cut 5 slits into the edge, taking care not to go past the sealed point so the custard doesn't leak out. Place on parchment paper lined sheet, and let rise for 1 hour.
9. Preheat oven to 400 F. Mix egg with a whisk. Brush top of buns with egg wash generously. Bake for about 14 minutes, or until golden brown.
10. Enjoy while contemplating the existential dread that comes with realizing your disappearance will have zero impact on the world, rendering your corporeal body and actions thereof more or less meaningless~
I hope you enjoyed this post! Check in next week for another recipe, and to check out more anime food recipes, visit my blog. If you have any questions or comments, leave them below! I recently got a Twitter, so you can follow me at @yumpenguinsnack if you would like, and DEFINITELY feel free to send me food requests! My Tumblr is yumpenguinsnacks.tumblr.com. Find me on Youtube for more video tutorials! Enjoy the food, and if you decide to recreate this dish, show me pics! :D
In case you missed it, check out our last dish: Hot Tub Tamago from Kakuriyo-Bed and Breakfast for Spirits-. What other famous anime dishes would you like to see Emily make on COOKING WITH ANIME?