【冷やしクリームパン】夏にぴったりのデザートみたいな桃カスタードクリームパンの作り方★卵1つで出来るカスタードクリームレシピ

▼ I hope you like the video 👍 It will be encouraging if you press it! ▼ I would be very happy if you could subscribe to the channel.    / tempakitcheningermany   ▼ By the way, if you press the 🔔 mark after subscribing to the channel, you will be notified of new videos, so please do not hesitate to contact us. ▼ Comments and requests are also welcome. ▼ Peach custard cream bread ■ Bread dough 200g bread flour 20g sugar 1/2 teaspoon salt 60g Plain yogurt 80-90ml water 10g unsalted butter ■ Custard cream 150ml milk 1/4 vanilla bean 20g sugar 30g egg yolk + egg white 12 g (4 teaspoons) cake flour ■Canned peach about 500g ■ How to make ・Primary fermentation: about 30°C/86℉ for about 50 minutes ・Dividing into 12 pieces, 6 pieces are rounded and the remaining 6 pieces are put together for about 15 minutes bench time ・Roll out the 6 balls to 8cm After stretching the long part to about 15 cm, roll it into a string (about 23 cm). (Sorry for the poor explanation. Please refer to the video) ・Cut it in half and twist it into a ring and place it on top of the bottom part. ・Secondary fermentation: 40-50 minutes at 35℃/95℉ ・Sprinkle flour to finish and bake at 190℃/374℉ for about 15 minutes. ・You can eat it hot, let it cool down, or eat it cold. "I hope you can enjoy making delicious bread!" #custardcream_recipe #Bread_recipe #japanese_bread