Hi there, happy final day in Nov! Can you guys believe there’s only a month left for 2021?
We’re still wearing a mask whenever it’s possible…I’d never seen people wearing a mask in the US except in a hospital, so seeing people wearing colorful one, sometimes they layer up with multiple masks was interesting. Vaccines are now required for workers in many cases and it’s a controversial topic, and even vaccines are available to kids…I thought COVID-19 would affect our everyday life in a short period of time, but the truth was so much longer than that.
Well, I’m not trying to make you sad, so let’s talk about yummy food…today I want to share a sweet custard pastry.
In Japan, this custard bun is popular among kids. The pastry cream filling is sweet yet not too sweet, with a mellow vanilla flavor.
I used to eat them a lot with my mom and my older brother. There is a cream bun package that contains 5 small buns, and we used to fight a lot for the last one(the person who usually gave up first was my mom. She knew it was soon dinner time and whenever she gave up early, the dinner menu was usually a fancy one like sukiyaki!:( )
Ah, looking back on those memories, my cream buns get a little salty and bitter because my mind still remembers how many times I lost/felt too full in front of sukiyaki later on, so let’s quickly move to the recipe.
Are you ready for baking? Let’s cook!
Custard Cream Bun
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- 250g bread flour
- 5g active dry yeast
- 1 tablespoon sugar
- 1 pinch salt
- 1 tablespoon olive oil
- 110cc warm water
- Some custard cream from this recipe
- Some egg bath (1 large egg + 1 tablespoon water)
- Take out 1 tablespoon of water from the 110cc water and combine it with active dry yeast. Mix well and set aside.
- Combine bread flour, sugar, salt, olive oil, warm water and yeast together and mix by stirring your hand.
- When the dough gets together, take out from the mixing bowl and start to knead for about 10 to 15 min.
- Place the dough in a container and let it rise in a warm place.
- Gently squeeze the dough and deflate it. Then transfer back the dough in a container and let it rest for about 10 min.
- Divide dough into several balls and spread it by using a rolling pin. Place the custard cream on the center and wrap it with the dough and close it.
- Place the dough on a parchment sheet and let them rise until the size gets double, about 1 ~ 2 hour.
- Preheat the oven to 375°F.
- Spread egg bath on the dough and transfer the dough to the oven. Bake them for about 15 min.
When wrapping cream with dough, don’t put too much cream. They will explode during baking!
Mmm, so good! Perfect for teatime snack!
I miss Asian bakeries… There are so many types of sweet and savory bread I’m looking forward to devouring when I go back to my hometown for vacation when everything is clear.
I used to hear the question of why people in Japan wear masks whenever they are outside even before Covid. The one reason I can think of is hay fever. My mom has severe symptoms of hay fever, especially the one from cedar. Hay fever with cedar is popular in Japan, so if you visit there during the Spring season, you will see a lot of people wearing masks, puffy eyes, and hear their nasal voices. Japan even forecasts how much pollen would be flying every morning during the season, and it’s like a hurricane warning to us for the Japanese.
If you’d like to visit Japan during Spring, yes it’s so beautiful with cherry blossoms. But if you have hay fever, it’s the worst season to enjoy sightseeing, so plan your trip well!
<Other Baking Ideas>
A gorgeous main dish! Creamy Tomato Basil Quiche
Easy baking! Berry Cheese Bread Pudding
Who says no to cookies?? Chocochip Oatmeal Cookie
Enjoy home cooking and your own creation of homemade food!