Cream Pan

One of the particular weaknesses that I inherited from my mother’s side of the family is the love that I have for baked goods. But not all baking is created equal. I particularly love baking that reminds me of growing up. Give me a pandan chiffon cake or some kueh bulu and I am good to go.

Don’t get me wrong, I love most baking. A really, really good chocolate chip cookie is delightful, as a great lemon meringue pie. I live a hop, skip and a jump away from a really excellent French-style bakery – which is a terrible temptation. (But that’s a story for another day.)

I love Asian-style baking because of it tends to be somewhat lighter and less rich than more traditional Western-style baking. And one thing I really, really love, is Japanese bread. When we were in Tokyo in 2017 our Air BnB was just down the road from a really fantastic bakery (are you sensing a theme here?) and we frequented it so often that the owner got a stool out for M so he could reach the counter.

I have dabbled with making my own Hokkaido Milk Bread and also the less time consuming Milk Shokupan. Both are delightfully fluffy and soft. In fact, for awhile there I was making milk shokupan just about once a week and doubling the recipe. Yum.

So, when I came across a recipe for Cream Pan it was pretty much a no-brainer that I had to try it. The recipe is a pretty simple one where the bread is concerned. If you have a stand mixer (which I do) then you just dump everything in and let it, well, mix. The stuff you have to prep in advance is the custard filling and the tangzhong. It’s a little more fiddly and requires a bit of organisation, but the pay off is wonderful.

It’s a hit with the kids too. I made 16 buns yesterday and we have 3.5 buns remaining. M ate 2 in one sitting yesterday and had another one after dinner. If we keep consuming them at this rate we will all be the size of houses.

I seemed to have a lot of custard left over which makes me think that I either did not fill my rolls enough, or that I need to double the amount of dough I make.

I will confess that I was filling and rolling the buns on a rather tight timeframe as I started approximately 10 minutes before I needed to leave to pick S up from nursery. I was 10 minutes late picking her up – no surprises there. Anyway, my rush may have affected the amount of custard I have left over.

I guess I’ll just have to make it again and see.

Such a shame.

Advertisements

2 thoughts on “Cream Pan

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s