【コレ美味すぎ。】トロッと溢れる…カスタード&生クリームの至高のダブルクリームパンの作り方【プロのレシピ】

[Ingredients] ⚫︎Custard Cream Milk: 250g [01:02] Egg Yolks: 2 [01:35] Granulated Sugar: 60g [01:42] Cake Flour: 20g [02:10] Vanilla Extract: A Little [04:35] Brandy: A Little [04:37] Butter: 10g [04:42] ⚫︎Bread Dough Yeast: 3g (Gold Saffron is recommended) [05:45] Water: 110g (Room temperature in summer, 40°C hot water in winter) [06:02] Sugar: 30g [06:13] Egg Yolk: 1 (20g) [06:19] Unsalted Butter: 30g [06:35] Strong Flour: 180g [07:10] Cake Flour: 20g [07:20] Salt: 3g [07:30] ⚫︎Heavy Cream Heavy Cream: 200g [16:24] Granulated Sugar: 20g [16:31] Lemon Juice: 2-3 Drops [16:36] Vanilla Extract: A Little [16:39] [Recipe] ① Making the Custard Cream 1: Measure the Ingredients Pour milk into a saucepan and heat over low heat. While the milk is heating, add the egg yolks and granulated sugar to a bowl and mix until pale [01:31]. Next, sift in the flour and mix until no longer powdery [02:10]. 2: Heat Add about half of the milk, just before it boils, to the egg mixture and mix, then return it to the saucepan [02:40]. Heat over medium heat, stirring quickly once the mixture thickens, and turn off the heat when it becomes glossy [03:20]. 3: Finishing After turning off the heat, add the vanilla extract, brandy, and butter and mix using the residual heat. Transfer to a tray, wrap in tightly wrapped plastic, and refrigerate. [04:26]. ② Making the Bread Dough 1: Measuring the Ingredients Add yeast, water, sugar, and egg yolks to a bowl and mix, then add the melted butter [05:45]. Next, add the bread flour, soft flour, and salt and mix until the dough is no longer lumpy. Wrap the dough in plastic wrap and let it rise for 10 minutes at 40°C [07:06]. 2: First Rise and Punching After rising, punch three times. Fold the dough 20 times the first time and 20 times the second time, and let it rise for 10 minutes each time [08:16]. For the third time, fold it 10 times and let it rise for 20-30 minutes [09:18]. 3: Shaping and Final Proofing After proofing, divide the dough into 8 equal portions (approximately 48g-49g each) and roll them into balls [10:01]. Roll the dough into balls about 10cm in diameter using a rolling pin and wrap around the chilled custard cream [11:54]. Pour into cups and let rise at 40°C for 40-50 minutes [14:45]. 4: Baking Bake in a preheated oven at 200°C for 9-11 minutes [15:31]. 5: Finishing Once the baked bread has cooled, make holes in the top and pipe a generous amount of fresh cream inside [18:06]. Finally, sprinkle with powdered sugar to finish [18:48]. [About the Recipe Book] A recipe book has been published by KADOKAWA! It has been extremely well received! We're confident in this product, so please check it out! 😊 https://amzn.asia/d/dUk44mB [Recommended Wheat List] Haruyokoi: Versatile domestic wheat Soft and fluffy texture! 1kg https://amzn.to/3U002sa 2.5kg https://amzn.to/3zlMOwD Type ER: Wheat for hard bread Rich and fragrant wheat aroma! 1kg https://amzn.to/3G81zH0 2.5kg https://amzn.to/430B9AM Kitanokaori: Soft and chewy domestic wheat Great aroma and a strong sweetness! 1kg https://amzn.to/3zo0g2X 2.5kg https://amzn.to/3KrNBT8 Dolce: Domestic cake flour Add a small amount when you want a lighter texture. 1kg https://amzn.asia/d/0o86J80 [Recommended Products List] My Favorite Oven https://amzn.to/3LytLpV 18cm Square Pan (Favorite of Jam Onii-san) https://amzn.to/3Iuyzty 18cm Angel mold https://amzn.to/3Ly2Iue Muffin mold (Jam Onii-san's favorite) https://amzn.to/3x9QunM Brown card used for kneading dough https://amzn.to/3Y9ben6 My usual yeast (Red Saff) https://amzn.to/3K91iX5 Gold Saff yeast for high-sugar dough https://amzn.to/3J1QR5A Unsalted butter https://amzn.to/3YN7PfG Extra virgin olive oil https://amzn.to/48GaLyX Scraper used for cutting dough https://amzn.to/3xP8mkv Oil spray to prevent dough from sticking htt ps://amzn.to/41tFEDp Easy-to-use rolling pin https://amzn.to/3Zjs57p Silicone spatula https://amzn.to/3SbxMC7 My favorite coupe knife https://amzn.to/3TqIHZb [Other] Jam Onii and the Butter Bread Brothers Channel    / @jambrother3112   Jam Onii's TikTok   / sousu312   Jam Onii's Instagram   / jamoni08131   [Frequently Asked Questions] Q: How do you let the bread rise? A: I use the rise function on my microwave. If your microwave doesn't have a fermentation function, we recommend placing a thin, tray-like container in the microwave, filling it with boiling water, and raising the temperature and humidity inside the microwave to allow it to ferment! Alternatively, you can heat the container with the dough directly in a water bath at about 40-50°C. Q: Is it okay to use a different type of flour? A: It's okay to use a different type of flour, but you'll need to adjust the amount of water as the water absorption rate will be different. #breadmaking #bread #recipe #jambro #bread #cooking #cooking #easyrecipe #homemadebread