I FINALLY got around to making these! They are kind of hard to describe, but as the video describes, they are a moist milk bread (similar to brioche but with way less butter) filled with velvety pastry cream. They are not very sweet and not as rich as you might expect. I brought them to a Christmas party and people went crazy over them. Couple tips: if you don't use a mold, the rolls are "tighter" and hold less cream... but they will still turn out okay. It works fine in a mixer and is certainly less kneading. Also, you can also make smaller rolls, I made 40g ones instead of 50g and they were a bit easier to bring to a party to share. Finally, the vanilla really complements the bread and filling, don't skimp on that.
@@marzuqmarzuq2989 Been a while, but I have continued to make pastry stuff as a hobby. For these, the shelf life will NOT be high. First of all, pastry cream spoils (though the refrigerator will help), but also consider the bread is not super rich. So what will happen is that the outside of the bread will tend to dry out, and the inside will tend to get a bit soggy from the moisture in the pastry cream. Personally, I wouldn't plan on serving these to guests after 24 hours, though I haven't done a LOT of testing of this. But bread and pastry cream freeze fairly well, that might work here! The thawing could cause problems with texture, so it would have to be tested, but it MIGHT be a way to make a large batch and serve a few at a time.
There is something about Japanese baked goods that I just love. They are typically not quite as sweet in my experience as most American sweet baked goods, which is a good thing. Sugar can easily be over used. Does this video feature the first full body shot of food prep on this channel? I like it - it is good to see technique Thanks! This looks so good.
Japanese baking is on the healthier side, but it’s still sweet! Lol. I know what you mean. I have several American baking book and I reduce the amount of sugar in half, when I give it a try. According to the style of the video, I followed the advice from RUclips 🤣 Thanks for watching!
I'm addicted to milk buns from Tous Les Jours. Would love to try making these. The video states - lower temperature. Would that be 300 F? (or celsius is fine too - just need a direction).
Those buns look so delicious! They make me wish I could digest dairy. Dairy substitues can be tricky in baking. I wonder how a nut milk would affect the bread.
Thanks for sharing this. I am a big fan of hattendo but sadly they closed their operations in my country so I miss it so much especially now there's a pandemic, travelling is hard so can't go to Japan and have a taste of that. Is it advisable to use a hand mixer to knead the dough? or using a machine will affect the bread's quality?
No, you don't increase yeast when you use a different flour. All purpose works fine when making bread. Its the protein content of thd flour thats important. Low content makes a slight difference but not enough to increase yeast.
You mentioned vanilla in the custard but I don't see vanilla is in the recipe. Please advise how much of vanilla is needed. Thank you
4 года назад
Christina Bui - I made another recipe of hers which included the same custard cream recipe. Use 1 capful of vanilla essence or 3/4 capful/teaspoonfull. :)
It's one of the best recipes online that I have ever experienced! Congrats!
“So how are you exercising? Lifting weights? Cardio?”
“I’m making bread. “
XD
Every body should do it!
I FINALLY got around to making these! They are kind of hard to describe, but as the video describes, they are a moist milk bread (similar to brioche but with way less butter) filled with velvety pastry cream. They are not very sweet and not as rich as you might expect. I brought them to a Christmas party and people went crazy over them.
Couple tips: if you don't use a mold, the rolls are "tighter" and hold less cream... but they will still turn out okay. It works fine in a mixer and is certainly less kneading. Also, you can also make smaller rolls, I made 40g ones instead of 50g and they were a bit easier to bring to a party to share. Finally, the vanilla really complements the bread and filling, don't skimp on that.
Happy to hear that!
Yes, Japanese sweet bread is not sweet as it looks.
Thanks for the comment!
Do you have to refrigerate these cause of the custard? Or is it fine to just leave out in the open for a day or two?
@@mxlktea713 Yeah, you can't really leave custard out for a day. But they should be fine to refrigerate for a couple days if you can't eat them fresh.
Good day
Very useful video
May I know more details about shelf life…commercial purposes please
Thank you
@@marzuqmarzuq2989 Been a while, but I have continued to make pastry stuff as a hobby. For these, the shelf life will NOT be high. First of all, pastry cream spoils (though the refrigerator will help), but also consider the bread is not super rich. So what will happen is that the outside of the bread will tend to dry out, and the inside will tend to get a bit soggy from the moisture in the pastry cream.
Personally, I wouldn't plan on serving these to guests after 24 hours, though I haven't done a LOT of testing of this. But bread and pastry cream freeze fairly well, that might work here! The thawing could cause problems with texture, so it would have to be tested, but it MIGHT be a way to make a large batch and serve a few at a time.
They remind me so much of donuts that we have here in the UK, but they certainly look a lot healthier because they’re baked and not fried.
"Pipe in 60 gram of cream or until you are happy"
_Meanwhile * 2 days later *_
**still piping**
I really liked that you explain why adding both flour and starch into the creme patissiere
That looks so incredibly delicious! I'm also delighted to see you appear in your videos, Ogata-san!
There is something about Japanese baked goods that I just love. They are typically not quite as sweet in my experience as most American sweet baked goods, which is a good thing. Sugar can easily be over used.
Does this video feature the first full body shot of food prep on this channel? I like it - it is good to see technique
Thanks! This looks so good.
Japanese baking is on the healthier side, but it’s still sweet! Lol. I know what you mean. I have several American baking book and I reduce the amount of sugar in half, when I give it a try.
According to the style of the video, I followed the advice from RUclips 🤣
Thanks for watching!
I've tried the original Hattendo cream buns. THEY ARE THE BESTTTT. Thank you for recreating this. Can't wait to try this recipe!
I would like you to know how you like it!
I love this sweet bun I usually buy at a Japanese bakery it is delicious .. Thank you for showing us how easy it is to make at home 😍
This is my favorite of your videos! Thank you for the very detailed instructions on kneading. I look forward to making this soon!
Goody goody gumdrops. Doing my pelvic floor exercise whilst kneading dough! I can't wait for the Aroma of this bread to fill our kitchen
Thank You for sharing! Looks heavely!
I really appreciate the kneading demonstration! My kneading posture is so bad for my shoulders and my bread lol 😂 can’t wait to try this!
Give it a try! Thanks for watching!
Can you teach us how to make melon bread with a melon filling inside? I've always wanted to try it.
I have melon pan video. For melon cream, you can add melon essence to custard. For the meantime 💦
Let me think about your request!
@@kitchenprincessbamboo Thank you! I probably should have checked to see if you'd posted one yet. I'm sorry.
Yes,please. I'm still craving for Hokkaido's melon pan. The Family Mart's one🥰😃
@@mondzi4390 I love your pfp, all hail Excalibur since the 12th century!
what a detailed video i love it
I must make this!
Awesome
Looks great! Thank you for sharing.👍
OMG LOOKS DELICIOUSSSSSSS
I can eat this all day everyday!!😍
super duper good. i just made it today
Looks great!
Looks delicious!
Great tips!
I'm addicted to milk buns from Tous Les Jours. Would love to try making these. The video states - lower temperature. Would that be 300 F? (or celsius is fine too - just need a direction).
7:30
Help, what are the measurements? Grams or ounces & cups.
Had them recently from Tours Les Jours in Fairfax VA and so addictive.
Nice.
Those buns look so delicious! They make me wish I could digest dairy. Dairy substitues can be tricky in baking. I wonder how a nut milk would affect the bread.
yummy :D
how long do you rest the dough for? thank you for sharing!
Thanks for sharing this. I am a big fan of hattendo but sadly they closed their operations in my country so I miss it so much especially now there's a pandemic, travelling is hard so can't go to Japan and have a taste of that. Is it advisable to use a hand mixer to knead the dough? or using a machine will affect the bread's quality?
Happy to be your help.
What do you mean by hand mixer?
Like, you are whipping fresh cream?
@@kitchenprincessbamboo Stand mixer, the machine for mixing dough? Can I also use all purpose flour instead of bread flour? Thanks!
heyyy this is a great video! can u also give us the recipe of kinako bread?
Sure, in the near future. Thanks for watching!
Can you please tell me if we could use all purpose flour?? If yes, do we need to add more yeast??
No, you don't increase yeast when you use a different flour. All purpose works fine when making bread. Its the protein content of thd flour thats important. Low content makes a slight difference but not enough to increase yeast.
can I apply the no-knead method you use for making tanzong bread for this recipe?
Hi. Can you make this without the mold for the bread? Or maybe use a muffin pan?
I think so.
Just give it a try!
Can i use the dough maker machine ? If yes . How long will take to finish the dough ? Thank you 💕💕
I don't know about your machine.
Could you send the product link?
Hello, for the butter, do you used Salted Butter or Unsalted Butter?
How long is the custard good for when kept in the fridge?
I made these buns yesterday and they taste so amazing! Thank you for sharing but just wondering how to store them? Please help :)
Keep in the fridge or freezer. Thanks for watching!
wow....
I've never seen a rolling pin like that with textured surface.
You can do it with normal rolling pin. Thanks for watching!
where you add the other half sugar when you make the custard? you said put half 30g sugar to milk, then how about the other sugar?
I love this video! Yummy! 😋
I also like textured rolling pin! Do you know where to buy online?
Thank you!
www.amazon.com/dp/B07BRVYVZ9/
what kind of yeast are you using?
;( i always have trouble with "proofing" and the yeast ;(
What to use instead of egg yolk in the recipe?
Hello. May I know what brand of milk & heavy cream did you use, and how much fat content is in the heavy cream?
Thanks in advance!
3.3% of milk fat for milk.
40% of milk fat for heavy cream.
I am afraid you don't know Japanese milk brand but it's "Takanashi."
Thanks for watching!
What kind of yeast did you use
Can you knead this in a stand mixer?
How long is the shelf life of this? And how to store it? :)
What's the oven temperature for this one?
I sê some black dot in the custard, what is it, mam?
Vanilla bean
At what temperature are we supposed to bake the bread? Sorry, I couldn’t find it anywhere 🥺
Did you go to my website?
can u just use one kind of flour?
You mentioned vanilla in the custard but I don't see vanilla is in the recipe. Please advise how much of vanilla is needed. Thank you
Christina Bui - I made another recipe of hers which included the same custard cream recipe. Use 1 capful of vanilla essence or 3/4 capful/teaspoonfull. :)
>.< Yumm
I want this😪
What is the shelf life of these buns???
What's the baking temperature
I accidentally dropped the custard into the water.. what do I do.
What is the diameter ring size?
12cm.
Thank you for the recipe. I’m making it right now and the dough feels really soft already (´▽｀)
Looks great but too much work for me..
I can't be the only one that has read "cream pie"
🖤
I can't get past the first step of making the dough.
It seems like your custard have vanilla beans, but there’s no vanilla bean in you recipe?
Traduz para o português
my dough wont rise?
Did you add yeast?
@@kitchenprincessbamboo yes
@@hadiaamin7831 is it fresh?
@@kitchenprincessbamboo i think so we just bought it.
@@hadiaamin7831 Watch the video carefully, and try again!
Why are the egg yolks orange? In America they're yellow.
Terry Martin eggs should have orange yolks
The chicken feed in Japan is higher in carotene, which gives the yolk its orange colour.
I spent the whole video wondering how to cheat this. Buy soft white milk rolls or brioche, and tub of custard, slice, spread and eat?
Complicated and long time process...
not even complicated, simple milk bread recipe and basic custard.
Just say youre lazy and move on
It looks so yummy!