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Custard cream bun | Apron's recipe transcription

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Ingredients

  • egg yolk : 2 pieces
  • (A)グラニュー糖 : 25g
  • (A)牛乳 : 140ml
  • 薄力粉 : 25g
  • バニラエッセンス : 小さじ1
  • (B)強力粉 : 150g
  • (B)グラニュー糖 : 15g
  • (B)塩 : 小さじ1/4
  • (B)ドライイースト : 2g
  • (C)牛乳 : 100ml
  • 無塩バター : 15g
  • (D)牛乳 : 適量

Time required

60minutes

Procedure

  1. 1) Mix the ingredients with the yolk 00:27

    Add the granulated sugar of (A) to the egg yolk and mix.
    Add the milk from (A) and mix, sift the cake flour and mix.

  2. 2) Make custard cream 01:58

    Put 1 in a pan and heat it over low heat until it thickens.
    Add vanilla essence and mix.

  3. 3) Put the cream in a bag 02:46

    Put the custard cream in a piping bag.

  4. 4) 生地を捏ねる 03:08

    (B)を混ぜ、(C)の牛乳を加えて混ぜる。
    ある程度纏まったら、手で捏ねてひと纏まりにする。
    バターを加え、生地がなめらかになるまで捏ねる。

  5. 5) 1次発酵をする 05:34

    生地を丸く成形し、ボウルを被せて60分発酵をさせる。

  6. 6) 生地を休ませる 05:47

    生地が2倍に膨らんだら空気を抜き、6等分にする。
    生地を丸め、ラップをかけて15分休ませる。

  7. 7) 生地にクリームを絞る 06:49

    生地を平らにし、小麦粉をまぶして中央に凹みを作る。
    凹みに、カスタードクリームを絞る。

  8. 8) 2次発酵をする 08:25

    生地を、天板の上で1時間発酵をさせる。

  9. 9) 仕上げる 08:30

    生地の表面に、(D)の牛乳を塗る。
    180℃に予熱をしたオーブンで、15~17分焼いたら完成。

Point

・ The amount of vanilla essence can be changed to your liking.
・ Return the butter to room temperature in advance to soften it.
・ When making a dent, it is advisable to put flour on the bottom of a flat container and press it against the dough.
・ Instead of milk, egg yolk may be applied to the surface of the dough.

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