Sourdough Cream Pan (Japanese Custard Bun) 2-in-1 | 日式卡仕达面包 | GIVEAWAY

Sharing one of the most famous Japanese sweet bread loved by all generations, Cream Pan (Cream bun). In addition of Sourdough version which makes these even more special. Sourdough Cream Pan are soft milk buns filled with light and creamy custard filling in the centres. Adding notes of sweetness and creaminess as each time you bite. These buns are best enjoyed either way, baked or cooking them on stovetops. Here’s a tip, go for non-baked version if you like crispy and caramelised crust. Savour them immediately, but becareful because it will burn your tongue!
✨✨ GIVEAWAY! ✨✨
Stand a chance to win x1 CARTON of Nestle Just Milk (200ml x 24) when you bake Sourdough Cream Pan with me. 3 WINNERS will be selected for this giveaway!
How to win?
- Subscribe to my UA-cam Channel
- Make Sourdough Cream Pan
- Post in your Instagram (Public Acc)
- Tag @sour.lotti @nestle.malaysia and hashtag #sdcreampan #nestlejustmilk
- Enjoy your custard cream bun while waiting for the winner announcement on 25 Sept 2021 via INSTAGRAM (@sour.lotti)
Goodluck!
STARTER / LIQUID LEVAIN BUILD
20g Starter
20g Flour
20g Water
Refresh a couple times prior using to achieve optimum results
(Takes approx 4-5 Hrs to PEAK @ 28C)
HOW TO MAKE SOURDOUGH STARTER: bit.ly/3BJrPTG
SWEET STIFF LEVAIN BUILD
60g Active Sourdough Starter (100% Hydration)
60g Flour
15g Water
15g Sugar
(Takes approx 4-5 Hrs to PEAK @ 28C)
MAIN DOUGH
230g Bread flour
All of the sweet stiff levain
30g Sugar
4g Salt
1 Egg (50g)
95g Milk
25g Unsalted Butter
EGGWASH
1 Egg
Pinch of salt
Dash of milk
CUSTARD CREAM BUN
3 Large egg yolks (or 4 small)
50g Sugar
20g Corn Flour (or cake flour)
250g Milk
1/8 tsp Vanilla Bean Paste (or 1/4 tsp Essence)
20g Cold Butter
(Refrigerate overnight or at least 4 hours)
Oven: Bake at 190C @ 12-15 mins or until light golden brown (do not over-baked it)
Stovetop: Cook 5 minutes one side, flip and continue to cook 4 mins on the other side
NOTE:
⚠️ This recipe yield 12 buns (45-50g each dough)
⚠️ Final proofing time vary from 3 - 4 Hrs @ 28C, depending on strength of starter
⚠️ Kindly adjust hydration 10g +/- accordingly as every flour has different water absorption level
⚠️ Kindly adjust baking time according to your oven
Hashtag: #sdcreampan
Making Sourdough Bread [ TIMELINE ]: bit.ly/3ho332X
How to strengthen your starter guide: bit.ly/3udzzsU
Music by BCALM - ELEMENTS: / elements

[@lynnlim2122]

Tried this today and it’s good, love the custard cream. Thanks for the recipe!

[@SourlottibyAbby]

Yums. Glad you loved it!

[@21Days_ChiuYin]

love custard cream❤️😍😋 what a cute egg yolk separator

amazing! Thanks for the recipes. Definitely will try it out asap

[@SourlottibyAbby]

Thank you. Hope u like it!

[@1956Mariella]

I love the egg white separator 🥰

[@rebeccadourado4194]

Hi, Abby! In love with this recipe. Thanks for your channel and Instagram account. I feel more and more confident about sourdough now because of your work. Congrats. You're my idol. Kisses from Brazil 🇧🇷

[@SourlottibyAbby]

Thank you 💛 do share me your beautiful bakes on ig

[@1956Mariella]

I do agree. The channel is thoroughly inspiring! 👍🏻😊

[@ThanhatFoodvn]

it lookso delicious thank for share

[@letsdancefish2081]

🥰 Nice. Could you share a recipe for sourdough waffles?

[@leejxin62]

Am having a hard time working out a schedule to bake buns in the morning or for tea time. When would you feed the sweet levain

[@SourlottibyAbby]

Check out the link I’ve shared in my description box above on how I usually schedule a bake for sweet stiff levain (timeline)

[@leejxin62]

Thanks a bunch! Love your channel

[@azlyshamzakaria550]

Dear Abby, can u do panettone would love to see it

[@cuisinehalima783]

رائع جدا 👍👍👍👍👍👃👃👃👃

[@fanfan3909]

Yummy yummy 😋

[@PassionRecipes]

❤️❤️❤️

[@vahidnazariyan5878]

Ok . nice 👍🙏👏💚👏🙏👍

[@yleng8030]

經典的果子麵包被做的完全沒有日本味