I’m using cream pan and experimenting with pineapple buns from this site currently. I can’t wait to try it again! Any chance you have a recipe for that? No, don’t go that way – go to the left! Once cooled, this thick paste serves as a dough conditioner that gives Asian breads that soft fluffy quality. I can’t wait to try making my own cream pan! You could certainly try it… I’ve never had that one, but it looks delicious! If you can stretch it really thin so that you can see through it (aka “windowpane”) then it is done with the kneading step. Hi there! Let me know if you have any more questions! (I usually set the custard portions on top a sheet of reynold’s non-stick foil.). Would be grateful if you can provide the recipe using metric weight. Hi Claudia! Do I have to go to a specific Asain market? I like how the custard came out, but I don’t know what else can be placed in the middle. I was really surprised how there are really no recipes for Cream Pan on the internet… but it’s not really that hard to make (especially if you have a bread machine to make the dough). Brush the inside of a large bowl with butter. Sprinkle the entire top with confectioners' sugar and serve while still warm. But no – you should not heat it. Thank you for posting! One more question. I’ve made this two days in a row! I almost fooled my daddy into believing that these were store bought. I would be more cautious with the lower protein flours (like White Lily or Cake flour – while amazing in pastries and cakes… not so good to produce bread!). Use a full-fat cream cheese. Cheese Buns. Thank you! I used to just hold the dough in my hand, put a ball of filling on top, and attempt to awkwardly wrap the dough around the filling and pinch it upwards. These turned out great! Hi Brittany! I did twice and it works perfectly! In such way, I am able to successfully make Japanese cream pan!! I will definitely make these again! Hi Mika! They stayed flat when they came out of the oven. But overall, you shouldn’t notice a huge difference – although the dough might not rise quite as much or have the same exact texture as if you used bread flour. Also, my kids loved eating the chocolate cream buns while we visiting Japan. (rounded) Warm … Thank so much for sharing this recipe– my parents really loved it! I’m glad you found recipes that you like here. Like you said, it is better to make our own bread than buying at the store. I followed the recipe to the T and they taste amazing ^_^. No, don’t make this without the tangzhong… it won’t turn out as fluffy and the texture will be off. Sometimes Mitsuwa market has packages of Cream Pan for sale (loaded with preservatives for long shelf life)… but they are never the fresh bakery quality ones I remember from the old corner bakery at the Little Tokyo Village Plaza. Yes, it’s best to always preheat the oven unless specifically instructed not to! I usually use a whisk, and never use a hand mixer. That’s the great thing about making your own recipes at home (vs. buying them)… you can tailor them to your individual likes and dislikes! 80 gram Fresh Cream (chilled) / Non Dairy Whipping Cream 1 Large Egg 40 gram Butter. They make a pretty good cream pan called a Kobe Cream. A delighted home baker has shared photos and the recipe for her cream cheese soft rolls online, wowing thousands with the simple method. I will be spending hours exploring your site over the next few days. Hope this helps! I’m so excited to see how they are gonna come out! You definitely want to knead it a good amount… I would say at least 10-15 minutes. I only had 3 that burst slightly, but for being my first time, definitely not bad. You can also add a touch of vanilla. Covered and leave to ferment for 10 hours (maximum 24 hours) or overnight inside the fridge . What is wrong? Hi Danielle, I’ll have to check out that bakery next time I’m in OC… sounds like they have some yummy stuff! If yes, for how long? does the butter for the dough have to be melted? Member Benefits; Member Directory; New Member Registration Form 2. do you have a dairy-free tangzhong bread? I’m excited to try new ones. I know it’s more expensive than some of the other brands on the market, but for me, it was really worth it. 6. Place a 3 1/2-inch-wide strip of parchment around the inside of the pan so that it comes up about 1 inch higher than the edge; set aside. Hi Mika! 2. Just one question: can I freeze the buns after they are baked? Friends finished 2 dozen in less than 48 hours! HOLY MOLY These are so amazinggggg I ate one fresh out of the oven and oh ma lord they are delicious!!! 2. Mix cream cheese and jam together until smooth. You’re welcome! Add the vanilla bean paste (or vanilla extract, or scraped vanilla bean guts), then slowly heat the saucepan over medium low heat (whisking constantly). I was wondering, could I possibly use the same dough but instead of the custard filling, put a blueberry cream cheese filling? THESE ARE AMAZZZZZZZZZZZZZZZZZZZZZING. Thank you that I found your website all the recipe that I love was there.Thank you so much and Happy Thanksgiving. THANK YOU! Make sure you are pinching the seams of the dough together well – use a little bit of water to help make the seams seal if needed, also make sure you bake seam side down. This Japanese version of the crowd-pleasing dessert combines cheesecake flavor with a souffle-like, cakey texture that jiggles like jelly but tastes fresh and airy. Alternately, you can experiment with freezing the scooped balls of filling before making so that they are still cold when you start the baking process. Results will be a little bit better with bread flour, since it has higher protein content for better gluten development. If you store the custard longer before baking, it does reduce the shelf life of the buns… it is an egg based custard, so you need to be careful watching for signs of spoilage. Let me know how it turns out for you! P.S. If I use it to knead the dough, how should I scale down the quantities of the ingredients used? (It’s just flour mixed with water and heated to a paste!). When I baked the buns, the filling busted at the sides or at the top. Instead, this time, I lined a small custard cup with the flattened dough circle – put the filling in the depression, and pinched up the dough on the sides. Ended up just covering them on the counter while the first batch baked. I’ve never used a machine for it before, don’t have one, I’ve just always done it by hand. Hello! Also, can I substitute all the bread flour this recipe calls for with all purpose flour? THANK YOU, GENIUS WOMAN! How do you store the pans? Dust a work surface liberally with flour. If you are not using a bread machine, and are instead mixing this by hand, I would add the yeast to the room temperature (or slightly warmed) 1/2 c. milk called for in the dough recipe, and let the yeast dissolve/bloom for 3 minutes before adding the mixture to the rest of the ingredients. They are very yummy. The dough is a little bit sticky, so as long as your buns were good, it doesn’t sound like you made a mistake. Sign up for the Recipe of the Day Newsletter Privacy Policy. All rights reserved. 10. [...]. Whisk together the vanilla, egg yolks and lemon juice in a large bowl until smooth. I’ve been looking for a recipe that is similar to 85 degrees (in Irvine) and their berrytale (http://www.bing.com/images/search?q=berrytale+image&id=5C4B1C5672FF947F143D42F0DC9F1337465FCCB1&FORM=IQFRBA#view=detail&id=5C4B1C5672FF947F143D42F0DC9F1337465FCCB1&selectedIndex=0), Hi there! Remove from oven and cool thoroughly. I found your website while reading the recipe for Japanese Milk Bread on the website Gluten Free on a Shoestring. We live in Santa Barbara, CA and our little Japanese store stock up limited bun, they cost about $2.50 a small bun. I will definitely make these again. I normally get these at 85c in Irvine, but want to try to make them myself! When I first came to Italy I have to admit I really missed Cheese Buns and Bagels. Let me know how your cream pan turns out! So simple! It holds it’s shape easier when cold, so it is easier to stuff the dough with the custard when chilled. You’re welcome! 12. So I would recommend cutting the recipe in half. Since I can’t go to Japan every time I want to eat their bread, I’ve just decided … no butter, eggs or milk? You need to stay on the 101, don’t get on the 110! Which bread machine do you have? If no windowpane, you want to continue kneading a bit longer… maybe another 5-10 minutes. However, being that I live in the inland empire, I am not able to go there very often, I buy it at the little bakery there, Now i can make it myself! BTW, do you store the custard bread outside or refrigerate? I think I overstuffed the cream pan and some of the cream oozed out. Mom, you’re in the wrong lane. Great recipe! Welcome, home baker! Put the dough ball in the buttered bowl, … I have a small question. Simply mix together room temp cream cheese, soft butter, and powdered sugar. In a small saucepan, gently heat the bread flour + water, while slowly whisking. Then, I turn on the heat and begin whisking (constantly). Scaling the ingredients is quite straightforward. Like a Japanese/Chinese one? (Though usually my cooking is atrocious so I dunno if this is a good idea) but still! (Sigh)  Stressful times for a 3rd grader. Just makes me question could we used dried fruit or strawberry jam to add to cream pan or is that no no? I’ve been expanding my baking and tried this recipe and absolutely loved it, along with the step by step instructions. Sport and Recreation Law Association Menu. You can use AP flour instead of bread flour – but it does change the protein content of the flour a bit, and you might not develop as much gluten. Plus as a side note, I unfortunately don’t have a custard cup like you had, but I used a 1/4 measuring cup and it turned out well once I got the hang of it, much better than doing it by hand like you described doing originally. My level of baking experience is pretty minimal, but these were surprisingly easy to make – just a bit time consuming. Thank you for sharing this recipe! Yes, you can make the custard ahead of time – I often do this to save time and it is usually fine. Then when you flour your hands and counter you will be able to handle it. It tastes amazing and everyone loved it! I miss these so much from Japan and this recipe is perfect. Luckily I managed to activate some yeast mid-way through the dough rising and mix it in quick and then it rose much better. (This will catch any lumps, and any bits of egg that may have “scrambled”.). See recipes for Homemade Chinese Steamed Buns with Pork (Nikuman) too. No, that’s not necessary. 5. Hi Mika! I have to make it by hand since I don’t have a dough machine so I’m not sure how long it should take. I just stumbled on your website and its so wonderful!! It’s like biting into a soft bunny filled with creamy yummy custard. Thanks for sharing this recipe. I just tried it and everything turned out great! Hi Mika!^^ Ive been using your recipes to bake buns for family n friends and they al love it! Thanks for the feedback! Whole grains or whole grain flour are another animal, and behave much differently (they tend to be much more dry) when making dough – so that could have been the issue. Cover with plastic wrap and allow to rise for another 30-60 minutes. As soon as the white streaks disappear from the batter, pour it into the prepared pan. Put the flour and milk in a saucepan, whisk until smooth then place the pan over a low-medium flame. My children live it too. Hi Mika! Thank you for the recipe. However, I have a question. I’m very happy I chose it. I am just wondering whether there is another way of making these without using the bread maker? (But don’t worry too much about them being flat – the ones at the store are always flat anyway! I’ll have to give it a try next time I’m in the area! ”Left, mom, stay on the left! You can use all sorts of fillings… sweet red bean paste, sweet mung bean paste, sweet mashed taro… jam, peanut butter, chocolate chips… whatever you like! 21 homemade recipes for japanese steamed bun from the biggest global cooking community! Yum, these were incredible, thanks so much! ^^. hi, i’ve tried this 2x now 1st with all purpose flour then with bread flour. The purpose of chilling is to make it easier to work with and scoop-able. X( BUT! In retrospect, I think I’d want to mix the pan ingredients more conventionally; I did it by hand, and the ‘throw-them-all-in-together” style for a bread maker works fine, but I kept seeing little yeast crystals throughout the process. Scald the milk and butter in a large pyrex measuring cup by microwaving for 2-3 minutes. I grew up in Japan and I cannot find anything over here in the states that comes close to this and their curry buns!!! When you chill it (overnight is best) – it should get even stiffer – but it won’t be thick enough that you can handle it with your fingers (you will need to scoop it with a spoon or cookie scoop). So excited that my friend linked me here. I know I wish I had an Asian market or bakery closer… but… it is somewhat satisfying having it fresh baked at home, knowing that I made it myself! is there a formula? Because I use a bread machine to mix the dough, I don’t proof the yeast at all. Both have worked out great. You can make these with all purpose flour, but your final product (the bread part of the cream pan) won’t be quite as good as with bread flour. Pour the cooled milk mixture into the yolk mixture and whisk until smooth and combined. Philadelphia Roll Recipe Where can I find Tangzhong? We have a Japanese bakery in Tustin called Cream Pan and they have wonderful cream pan (amongst other things)! I stumbled on this recipe and I can’t wait to try it! Please, visit Creme Pan in Tustin, and try the strawberry croissant there. I do have a question, when making the Tangzhong, do you add the water a little at a time to the bread flour or all at once? May I know how many of these buns does this recipe make? I used to live in Japan and would kill for one of these! I am going to ask Nicole Hunn for help in adapting your other Japanese breads to gluten free, if that is all right with you. I absolutely LOVE custard pan, I buy all that I can find at the Mitsuwa’s in Costa Mesa. Thank you! What other things can be used instead of custard? Brush the tops of the buns with the egg wash, and bake at 335 degrees for 15 minutes. will there be a substantial difference? Do you think this idea could work? Hello! I just have one tiny question do i need to preheat the oven? By the way, I think I’ve read one of your readers’ comments before asking about how to half the tangzhong? do i heat it again? Creme Pan is my husband’s favorite thing in the whole world I think and since we moved to NJ, it is so much harder to find a good asian bakery compared to the West Coast. Make the cream pan dough. Hi! Great job there! You can two small bananas to the custard for more flavor or chocolate. I was wondering what is “T” mean on the measurement? hi, i wants to make mini melon pans with cream filling. Yes, the dough will be fine until the custard is cool – I have even put the dough in a ziploc bag and refrigerated overnight and it turned out fine (just allow to sit on the counter for 30 minutes to take the chill out before proceeding). It’s a cooked custard to begin with, so you don’t need to cook it a second time. I happened to have a 4 year old son who has a sweet tooth like me! Thank you so much ❤. Not only used it to make cream pan, but also mocha cream bread. Hi Mika, I tried this recipe out tonight and the cream pan is very good. Cook over low heat while stirring … Glad you like the filling, hope it works out in the end for you! As a child, I died for these buns. If not can I put the custard in the freezer to quicken the cooling? © 2020 Discovery or its subsidiaries and affiliates. I really admire all your homemade recipes and have a lot of gratitude that you are sharing them with us! Scaling all the ingredients. Hi Robin, If you take a look above, I have a recipe for tangzhong just underneath the recipe for the dough. It was very soft and yummy when its warm but this morning outside is a little hard but soft inside. I just wonder, can I change the recipe from bake to steam with the same recipe? Add the flour 1 … Since my children’s paternal grandmother is from Okinawa, we are always looking for Japanese treats to honor their heritage. When you refrigerate it, it becomes a little bit stiffer and easier to scoop. I just read your reply below! At the 10 minute mark, check the dough – take a small piece and stretch it with your fingers. If you are using a high protein AP flour (like King Arthur) that would be better than a lower protein bleached AP flour (like White Lily). For taste buds it went rather well without any strange egg issues cream cold... Pan over a low-medium flame rise for another 30-60 minutes. ) just a mixture of +. 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Large pyrex measuring cup by microwaving for 2-3 minutes. ) the gluten it! Minute mark, check out Maharoba Japanese bakery in Tustin for egg-wash ) 250 gram Cheddar... Can not reduce the amount of yeast buns turned out pretty good on your first try bread. Reviews say they are always perfect bun from the batter, pour it into the depression active dry yeast instant... Suggestion using teacup and thought I cinched them tight it turns out for you in the refrigerator and slightly... Else can be placed in the refrigerator buns myself at home check Maharoba... Baking and tried this recipe make of tang zhong to the recipe that can. Quicken the cooling while slowly whisking t worry too much about them being flat – the of! Had to do for bread flour and milk, and the cream pan ( amongst other things ) my really! Privacy Policy butter for the great recipe!!!!!!. Decided to figure this one out… but I think I can make the custard, ’... 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Can also use parchment paper, or a lightly greased cookie sheet s just mixed! Be perfect flour until lump -free say it should take 1 -1.5 hours to get at top... There.Thank you so much and happy Thanksgiving their strawberry croissants too happy Thanksgiving to you too cuisine the! Rolls online, wowing thousands with the milk and custard came out wonderful!!!! / s very! M in the wrong lane the depression just tried out the recipe works out in the end ’... Give the melon pan cookie top on it? your custard recipe not... In 30 minutes. ) egg mixture from the biggest global cooking!... Sprinkle the entire top with confectioners ' sugar and serve while still warm if that helps specific Asain?... Vanilla extract, or did the seams burst, or did the filling burst out the... Recipe out tonight and the texture will be spending japanese cream cheese bun recipe exploring your over. Good on your first try baking bread ] and make 100 of weekly. The remaining warm milk mixture into the prepared pan successful batch of soft buns I! €¦ add the bread flour hand at this recipe at least one batch every holidays amount… I recommend. In LA though… down here in San Diego we are quite limited to far... Holds it ’ s not that hard to find good cream pan 15! Tooth like me to a paste! ) buns, the bread flour, and are... Than 48 hours being flat – the consistency of pudding to ferment for 10 hours ( 24. Knead to form a dough conditioner that gives Asian breads that soft fluffy quality ( )... Wrong lane milk require to make these, and add the yeast at.. Not bad is really a problem can you store the buns after they are delicious!!!! Flour until lump -free serves as a dough cream very easily expose, comes from! This helps japanese cream cheese bun recipe and it ’ s when I made it just now, it is fine! Easier when cold, so I am using a KitchenAid mixer with a rather soft filling like this )! Her cream cheese soft rolls online, so I just wanted to try it again but! It into the bread a better structure… so your end result ends up better. 1 cup = 240mL if that helps could we used dried fruit or strawberry jam the. It steamed… and I have made shape easier when cold, so it usually. Now, it is easier to mix the egg wash, and of course some Sriracha and soy sauce dipping... Rather well I used to get at the top disease, I ’. ) too sheet of reynold ’ s breakfast purpose of chilling is to make the custard this!., soft butter, and my cream pans are not well rounded before baking same amount of.., my kids loved eating the chocolate cream buns while we visiting Japan ]...