The best Japanese Sweet Bread
Sweet Bread Dough
- 250 g bread flour
- 50 g sugar
- 2 g salt
- 4 g active dry yeast
- 2 egg yolks
- 150 ml whole milk
- 30 g unsalted butter
- 250 ml whole milk
- 3 egg yolks
- 75 g sugar
- 10 g all-purpose flour
- 10 g corn starch
- 1 tsp vanilla paste or essence
- 15 g unsalted butter
- 2 tbsp powdered sugar
- ½ tsp dark rum
In a heavy bottomed pot, add in the whole milk and half the amount of sugar.Start heating on medium-low heat.Adding the sugar to the milk prevents the forming the film on the surface. Add the rest of the sugar into the egg yolk and whisk well until it looks pale yellow.Add in flour and corn starch and whisk to combine. Add 3 tablespoons of hot milk mixture into the egg mixture.Whisk well, then add hot milk mixture in 2 to 3 stages.Whisk well and bring it back to the Pot pass through a sieve. Prepare a bowl set on the ice bath beside you to transfer the cooked pastry cream.Cook on medium-high heat, stirring constantly.Do not stop stirring, otherwise you will end up lumpy pastry cream. Cook until bubbling and it started forming a cream, cook one more minute to cook thoroughly.If you don’t cook thoroughly the cream will taste like raw flour, and it’s not comfortable to eat.
Turn the heat off and add in the butter and whisking the butter works for our texture the melt in your mouth.
Transfer to a bowl we prepared, cover with the plastic wrap directly on the surface to prevent forming the film. Leave it until cool.
Shaping the Classic Cream Pan
Divide the dough into 5×50 g ball.Rest the dough for five minutes for a Bench rest.The gluten relax and it’s become easy to shape. Loosen the chilled custard cream to make it easy to handle with a spoon.Roll out the dough into 5 mm in thickness and shape into an oval.Put the 50 g of pastry cream in the center, And Hold the dough over the cream, pinch to seal.The shape is like half moon.
Put the shaped Cream Pan on the individual parchment paper, and cover with a piece of plastic wrap.
Let rise at worm place for 30 minutes until puff up, and a little bit bigger than the original size.
Rum raisin Cream Pan
Roll out the rest of the 250g dough into 20 x 25 cm rectangle.Spread the rest of the custard cream, not too thick but evenly.Sprinkle the rum raisin all over.Roll up the door as if you were making a cinnamon rolls.Pinch to seal you the end. Cut into 6, and put it in the muffin cup the cut side up.Cover with plastic wrap, and let rise at worm place for 30 minutes until puff up and a little bit bigger than the original size. Use your scraper and cut 4~5 slit around the edges.What this does is releasing the steam from the pastry cream and it Lebois the explosion of the bread dough.
Bake in the oven
While the fermentation, preheat the oven for 190℃（374℉）
Mix saved egg yolk and 1 teaspoon of whole milk and make egg wash.Brush onto the Cream pan.
Sprinkle the sliced almonds if you have and bake it in the 190°C over for 12 to 15 minutes until golden brown.
For the rum raisin cream pan, brush egg wash just outside.And bake it about 12 minutes at 190°C.
Mix well the powdered sugar and dark rum.Drizzle on the cream pan, while still warm and let it dry.