How to make my Japanese Cream Buns | When frozen become wonderful Ice Cream Buns!

I would like to show you how to make my Ice Cream Buns (冷やしクリームパン). These are soft bread buns filled with crème légère and frozen. Perfect for the summer and a wonderful little snack any time!
During my home baking journey, I have been learning how to make some of my favourite little bread snacks and treats. One such snack is Japanese Kurimpan (クリームパン) also know as Cream Pan. This is a Japanese bread similar to shokupan (Japanese Milk Bread) which is filled with custard cream. At first I stuck to the traditional method. Then I added whipping cream to the custard cream to make a Crème Légère. I also changed the bread recipe to make it lighter, by replacing the milk in the dough with water.
As I had made so many, we couldn’t possibly eat them all so I decided to freeze some. When we came to eat them again, I let them defrost for around an hour. I discovered after one hour, the bread was lovely and soft again albeit cold and the cream was still frozen, yet I could easily bite through it. This happy little accident lead to my Ice Cream Buns!!
Ingredients:
Bread -
200g Bread Flour or Strong Flour(100%)
2g Quick Yeast (1%)
3g Salt(1.5%)
12g Sugar(6%)
130ml Water(65%) lukewarm
10g Butter(5%)
Crème Légère -
2 large Egg Yolks
35g Sugar
1 Pinch Salt
1½ tsp Vanilla Bean Paste
9g Plain Flour
9g Cornflour
200ml Milk
10g Unsalted Butter
100ml Whipping Cream
10g Sugar for whipping cream
For the full recipe and more tips see my blog:
myformosafood.com/baking/ice-...
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