Cream Pan (Japanese Sweet Custard Buns)

Steps

Pastry Cream

1. 1

   Make the pastry cream: Add 2 egg yolks and 45 g sugar to a saucepan. Whisk until pale and creamy, then whisk in 10 g cornstarch until well incorporated.

2. 2

   Measure 180 ml whole milk. Pour a small amount into the saucepan and whisk until smooth, then gradually add the remaining milk while whisking.

3. 3

   Place the saucepan over low to medium-low heat. Whisk continuously and let the mixture boil for 1 minute, then remove it from the heat.

   Start 1-minute timer
4. 4

   Stir in 15 g unsalted butter and the vanilla essence.

5. 5

   Pour the pastry cream into a wide heatproof container. Press plastic wrap directly onto its surface, place a few ice packs on top to cool it more quickly, and refrigerate once it is cool enough to touch.

Bread

6. 6

   Prepare the egg for the dough and wash: Crack 1 egg into a bowl, add a small pinch of salt, and whisk until the egg and yolk are combined. Measure out 30 g for the dough, then cover and refrigerate the remaining whisked egg for later.

7. 7

   Measure 20 g unsalted butter and set it on the counter to come to room temperature while preparing and kneading the dough.

8. 8

   Add the bread flour, all-purpose flour, 3 g salt, 25 g sugar, and instant dry yeast to a large mixing bowl. Mix to distribute the ingredients evenly.

9. 9

   Pour 55 g whole milk and 20 g water into a microwavable jug. Microwave for 10–15 seconds to warm slightly, stir in the 30 g whisked egg, and pour the jug's contents into the flour mixture. Mix thoroughly until a dough comes together.

   Start 15-second timer
10. 10

    Tip the dough onto a clean, dry work surface. Using a bench scraper or similar tool, smear the dough across the surface.

11. 11

    Gather the dough back together with the scraper and repeat the smearing and gathering until the dough becomes less sticky and more manageable.

12. 12

    Switch to the slap-and-fold method: hold the edges of the dough, slap it away from you, and pull it back toward you.

13. 13

    Stretch the dough away from you and over itself. Turn it 90 degrees and repeat until the dough is smooth and passes the windowpane test.

14. 14

    Stretch the dough across the work surface as far as possible without tearing it. Spread the room-temperature butter over the surface.

15. 15

    Roll up the dough, then knead again until the butter is fully incorporated and the dough is smooth. It should feel moist but not greasy.

16. 16

    Place the dough in a clean bowl and cover with a clean, damp tea towel. Leave it in a warm, draft-free area until doubled in size, approximately 40–60 minutes at 30°C (86 °F) (86°F (30 °C)).

    Start 1-hour timer
17. 17

    Press the dough to degas it. Weigh and divide it into 45 g pieces, then pull the edges of each piece down and underneath and gather them into a point at the bottom to form smooth, tight balls.

18. 18

    Cover the dough balls loosely with plastic wrap and let them rest at room temperature for 15–20 minutes.

    Start 20-minute timer
19. 19

    While the dough rests, divide the chilled pastry cream into 40 g portions.

20. 20

    Lightly dust the work surface with flour. Roll each dough ball into a disc approximately 15 cm (6 inches) in diameter, and place one portion of pastry cream in the center without letting it touch the edges.

21. 21

    Pull the top of the dough over the pastry cream and press the edges firmly while pushing the cream back toward the center.

22. 22

    Lift the filled dough and pinch the edges securely closed. Use kitchen scissors to make 3–4 slits around the edge.

23. 23

    Arrange the shaped buns spaced apart on a baking tray and cover them with plastic wrap. Leave them to rise until about 1.5 times their original size or until they pass the finger-poke test, approximately 45–60 minutes at 30°C (86 °F) (86°F (30 °C)). About halfway through this rise, preheat the oven to 180°C (350 °F) (356°F (180 °C)) fan or 200°C (400 °F) (392°F (200 °C)) conventional.

    Start 1-hour timer
24. 24

    Add approximately ⅛ teaspoon water to the reserved whisked egg. When the buns are ready to bake, use a pastry brush to coat their tops evenly with the egg wash.

25. 25

    Bake for 12 minutes, or until golden brown. If the oven bakes unevenly, turn the baking sheet around halfway through baking.

    Start 12-minute timer
26. 26

    Leave the cream pans to cool fully before eating.