A beloved Japanese bakery favorite featuring soft bread filled with rich vanilla custard cream. This homemade version creates perfectly balanced buns with a light, fluffy texture. Perfect for breakfast or as an afternoon treat!
Cream Pan
Difficulty: ★★★☆☆Servings
4
servingsPrep time
45
minutesCooking time
20
minutesCream Pan Ingredients
- Bread Dough
Bread flour (250g) Substitute: All-purpose flour + vital wheat gluten
Milk (160ml) Substitute: Plant-based milk
Egg (25g, about half large egg)
Sugar (30g)
Salt (3g)
Unsalted butter (30g) Substitute: Margarine
Instant yeast (3g)
- Custard
Cream Milk (200ml)
Egg yolks (2)
Sugar (40g)
All-purpose flour (20g)
Unsalted butter (10g)
Vanilla bean (1/4 pod) Substitute: Pure vanilla extract
Cream Pan Directions
- Make Dough Combine all dough ingredients, knead until smooth.
- Prepare Custard Heat milk with vanilla, temper with egg mixture, cook until thickened.
- Shape Buns Divide dough into 8, flatten each piece, fill with custard.
- Final Rise Score tops, let rise 30 minutes at 40°C.
Notes
- Tips & Points
Custard Texture Mix egg yolks before adding sugar to prevent lumps.
Filling Amount Adjust custard quantity to preference.
Scoring Technique Make 3 shallow cuts for traditional look.
Temperature Control Watch carefully when baking for golden color.
Storage Best eaten same day. Can freeze unfilled buns.