Super Soft Cream Buns :🌈custard cream buns/No knead/No machine | Kkuume 꾸움

🌈 Kkuume's Custard Cream Buns
Hi my friends from the earth!
I introduce my special custard cream buns.
I imagined that,💭
if I sell 'cream buns' at my own bakery in the future, how would I make and design it?🤔
I designed this bread with that sweet imagine.
I intended to contain as much cream as possible, and to make very soft texture, plus to make it lovely looking. This is really good. Who can hate this bread?
I hope you enjoy the cream buns like from professional bakery at your home.🙏
Thank you all the time❤
_ 2021.4.1 from Kkuume
** The bread making method of Kkuume is,
Inspired by ‘no knead method’ that it has been mainly used by home bakers when making high hydration lean bread like Chiabatta, Baguette, Focaccia.
And, I'm making soft and fluffy bread my own style and coming up with recipes **
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♣ Oven
* Preheat 180℃ / 356℉ for 15mins
👉 Bake in 150℃ / 302℉ for about 15~18mins
♣ Ingredients (6ea) ** 1cup(250ml) & 1Tbsp(15ml) **
* 1cup(250ml) & 1Tbsp(15ml), I wrote measuring cup measurement as a service, but I use and recommend ‘g’ measurement. *
▷water 50g (50ml) *have to adjust how much water you need(must follow video)
▷milk 50g (49ml)
▷instant dry yeast 1.5g (1/4+1/8tsp) or faster version 3g(3/4tsp)
*When weighing 1.5g with a scale: weigh more than 1g and less than 2g.
*If you don't have a 1/8tsp measuring spoon, just add half of the 1/4tsp measuring spoon.
▷sugar 22g (1+2/3Tbsp)
▷salt 2g (1/2tsp)
▷oil 17g (1Tbsp)
▷bread flour 120g (1/2+1/3cup)
▷cake flour 30g (1/4cup)
*can use bread flour 75g + all purpose flour 75g
Custard cream #
▷room temperature egg yolk 2ea
▷sugar 70(~50)g (1/3~1/4cup)
*If you add 70g, it will definitely have a sweet taste, and if you add 50g, it will have a slightly light sweet taste. Please use it according to your taste.
▷cake flour 22g (3Tbsp)
*can use all purpose flour, cornstarch
▷milk 250g (242ml)
*can use soy milk
* Tip : If you have fresh cream(heavy cream), use 80g of fresh cream. It tastes better.
▷butter 5g(1tsp)
▷vanilla extract 5g(1tsp) *can use vanilla bean or vanilla oil
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📌 Link to recipe that can utilize you egg whites
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💡 Q: You always only fermented at room temperature, but today you do the final fermentation in the oven? What is the reason?
A: This bread has a higher cream ratio than bread, and the cream is cold, so the final fermentation at room temperature took about 1 hour and 20 minutes. So this time, I guided it with oven fermentation. If you want to ferment at room temperature, of course you can ferment at room temperature until it looks like 11:11.
💡 Q: Is there a reason you use a plastic wrap differently than usual?
A: I used a plastic wrap to check the 'fermentation status of bread' outside of oven, when do final proofing in the warmed oven.
💡 Q : My kitchen is so hot. Is it okay to proof bread?
A : Use cold water and milk to decrease temperature of dough.
💜 Guide to slow version and fast version
This bread has a higher proportion of cream than bread, so the ‘flavor difference’ between the slower version and the faster version is relatively small. Of course, the slow fermentation tastes better, but it's a little bit different than other breads. If you have time, the slow version would still be better, but it’s bread that can be made delicious enough even if you use the faster version
💜 How to keep it
* When completely cooled, put in a food container and store in the fridge for about 5days (1. It should been completely cooled down. If you put it in the fridge, there is a lot of moisture on the surface. 2. Basically, keeping the bread in the fridge is not good for bread (it will age faster). This bread contains cream and must be refrigerated.
* Even if stored at room temperature until about the next day, it did not spoil.
* Room temperature bread is delicious, but even if you eat it cold, it is fantastic 😀
*As time passes after being stored in the refrigerator, the surface of the bread becomes more and more moist, which are natural.
#creambuns #custardcream #noknead
▫ English Subtitled by E-chel
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* This recipe is my creative work what I put my passion.
* Unauthorized theft, re-uploading, and secondary editing are prohibited.
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