We are making Cream Pan filled with a generous amount of pastry cream. This bread has been popular in Japan since I was a child. The cream is melting and the bread is fluffy! You will be impressed with the deliciously fresh baked cream pan.How to Make Cream Panhttps://cookingwithdog.com/recipe/cream-pan/(8 pieces)- Bread Dough -140g Bread Flour (4.9 oz)60g Cake Flour (2.1 oz)20g Butter (0.7 oz)20g Sugar (0.7 oz)8g Non-Fat Dry Milk Powder (0.3 oz), if unavailable, substitute 110ml milk for 100ml water.3g Salt (0.1 oz)25g Beaten Egg (0.9 oz)100ml Water, use lukewarm water in winter (3.4 fl oz)3g Instant Dry Yeast (0.1 oz)Beaten Egg, for glazing- Pastry Cream 320g/11.3 oz -3 Egg Yolks, approx. 50g/1.8 oz55g Granulated Sugar (2 oz)8g Cake Flour (0.3 oz)8g Corn Starch (0.3 oz)250ml Milk (1.06 cups)A dash of Imitation Vanilla Extract, or 1 tsp vanilla extractNote:When you knead the dough with your hands or use a food processor, check our Melonpan or Chocolate Cornet recipe.https://cookingwithdog.com/recipe/melonpan-melon-bread/https://cookingwithdog.com/recipe/chocolate-cornets/The pastry cream easily spoils so use it by the next day.You can also fill with the chocolate pastry cream that we made for our Chocolate Cornet recipe.We would appreciate it if you could add subtitles to this video! http://www.youtube.com/timedtext_video?ref=share&v=3FGJQkucagI Thank you for your support!Order Francis T-shirts and Apron!https://cookingwithdog.com/merchandise/Order Francis Bento Box, Bento Bag, and Chopsticks!https://cookingwithdog.com/bentoandco/You might also enjoy ...Melonpanhttps://youtu.be/5z0e-GKJA10Chocolate Cornetshttps://youtu.be/6OELw6H-8BIhttps://cookingwithdog.comhttps://youtube.com/cookingwithdoghttps://facebook.com/cookingwithdoghttps://instagram.com/cookingwithdoghttps://google.com/+cookingwithdoghttps://twitter.com/cookingwithdoghttps://pinterest.com/cookingwithdoghttps://cookingwithdog.tumblr.com子供の頃から馴染みのあるカスタードクリームのたっぷり入ったクリームパンを作ります。クリームトロトロ生地はふわふわ。焼きたての美味しさに感動しますよ。クリームパンの作り方https://cookingwithdog.com/ja/recipe/cream-pan/<材料>8個分[パン生地]強力粉:140g薄力粉:60gバター:20g砂糖:20gスキムミルク:8g(ない場合は水100mlの代わりに牛乳110mlを使用してください)塩:3g溶き卵:25g水:100ml(冬はぬるま湯)インスタントドライイースト:3g 照り用溶き卵[カスタードクリーム]できあがり約320g卵黄:3個(約50g)グラニュー糖:55g薄力粉:8gコーンスターチ:8g牛乳:250mlバニラオイル:数滴(またはバニラエクストラクト小さじ1)メモ:手で生地をこねる場合やフードプロセッサーを使う場合は、メロンパンまたはチョコレートコルネのレシピを参考にしてください。https://cookingwithdog.com/ja/recipe/melonpan-melon-bread/https://cookingwithdog.com/ja/recipe/chocolate-cornets/カスタードクリームは傷みやすいので作った翌日には使い切ってください。チョココルネで作ったチョコカスタードを包むこともできます。字幕表示可 ※このビデオに他の言語で字幕を追加していただけるととても助かります! http://www.youtube.com/timedtext_video?ref=share&v=3FGJQkucagI いつも応援していただき本当にありがとうございます!フランシスのTシャツとエプロンを注文!https://cookingwithdog.com/ja/merchandise/フランシスのお弁当箱、巾着袋、お箸セットを注文!https://cookingwithdog.com/ja/bentoandco/こちらもオススメです♪メロンパンhttps://youtu.be/5z0e-GKJA10チョコレートコルネhttps://youtu.be/6OELw6H-8BIMusic courtesy of Audio Network