Cool cream bread recipe how to make

Hello!
I'm Reiko Fujii, a culinary researcher.
This time, I will introduce "Plenty of cream! Cool cream bread" ^ ^
on soft white bread
Add Diplomat cream, which is a combination of custard cream and fresh cream,
It's a bread to enjoy cool and cold cream ♪
Custard cream can be easily made in the microwave, so it's very easy!
A refreshing and delicious cream bread perfect for hot days ♡
*Although it is also described in the recipe, when baking,
If there are two top plates attached to the oven, set the other one on the upper shelf,
Sandwiching it between the baking sheets will prevent it from browning.
【material】
A. Hard flour (Eagle)・・・140g
A. Violet...10g
A. Skim milk・・・15g
A. Yeast・・・3g
B. Water...105g
B. Salt・・・3g
B. Granulated sugar...10g
Butter (unsalted)・・・15g
▼Range custard
Egg yolk・・・1 piece
Granulated sugar・・・30g
Violet・・・10g
Milk・・・100g
Butter・・・10g
Vanilla bean paste 1/2 teaspoon
Fresh cream・・・60g
▼ Tools used
card
fermentation bowl
cake cooler
hand mixer
mouthpiece
[How to make]
①
Mix A and B in separate bowls.
Put A and butter in the bowl of B and combine with a rubber spatula or card.
When it becomes less powdery, bring it together with your hands.
②
Turn the dough out onto a board and knead until the surface becomes smooth.
③
When the dough is smooth and even, roll it up and put it in a bowl.
Cover with plastic wrap and let it ferment at a temperature of 35°C to 40°C.
(40-50 minutes)
④
Fermentation is complete when it has doubled in size.
⑤
Degas and divide into 6 pieces.
Bench time for 10 minutes after rounding.
⑥
Gently remove the gas from the dough again, roll it up, and arrange it on a baking sheet lined with a cooking sheet.
Cover with a damp cloth and let it rise for the second time at 30-35°C.
(20 to 30 minutes)
⑦
Fermentation is complete when the dough becomes slightly larger.
Sprinkle a light amount of strong flour (not listed) on the surface with a tea strainer,
Bake in the oven at 130°C for about 13 minutes.
*If there are two top plates that come with the oven, set the other one on the upper shelf,
Sandwiching it between the baking sheets will prevent it from browning.
⑧
When baked, transfer to a cake cooler and remove the heat.
⑨
Make range custard.
Beat the egg yolk in a heat-resistant bowl, add granulated sugar, and mix with a whip until it becomes whitish.
Sift in the cake flour and mix, and when it becomes uniform, add the vanilla bean paste and mix.
⑩
Put the milk in another heat-resistant bowl, cover it with plastic wrap and heat it in the microwave at 600w for 1 minute.
While hot, add little by little to the bowl of 2 and mix with a whipper each time.
⑪
Lightly wrap the bowl in ⑪, heat at 600w for 1 minute, and mix well with a whipper.
Repeat this 2 more times (total of 3 heats) until creamy.
*Be sure to wear work gloves to avoid burns from the steam.
⑫
Melt the butter with residual heat and mix, then transfer to a bat.
Wrap tightly to prevent air from entering, put ice pack on top, and cool quickly in the refrigerator.
⑬
Whisk the fresh cream for 9 minutes, add it to ⑫ in several batches, and mix each time with a rubber spatula to make it uniform.
Put it in a piping bag with a mouthpiece, stuff it into the bread of ⑧, and it's done.
【point】
・If the bread is chilled in the refrigerator for a long time after adding the cream, it will become hard.
It is recommended to wrap the dough in plastic wrap and store it at room temperature, wrap the cream in a piping bag and store it in the refrigerator, and add the cream before eating.
Please eat both cream and bread by the next day.
・Fermentation time varies depending on the temperature of the dough and room temperature.
・Baking temperature and time are approximate. Please adjust according to your oven.
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