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Fluffy cream bread✨

Low sweetness custard cream with vanilla beans

The cream bread is ready 💕💕💕

When I baked it at 180 ℃ for 10 minutes, the color became darker, so I set it to 170 ℃ the second time 🤗💕

It may become for business use,

Tomoei Foods

Tanaka Foods

Mr. Fuji Oil

Oriental-san

There are many delicious custards and fillings ✨

Sometimes I want to look it up and try using it 🤗✨

If you have any recommended fillings, please let me know ❣️

Rising Creator Discovery Program

# cream _ bread

Holiday at home.

4/27 Edited to

私もクリームパン作りに挑戦した時は、カスタードクリームの甘さやテクスチャーにこだわりました。特にバニラビーンズ入りのカスタードを使うと香りが格段に良くなり、ふんわりとしたパン生地との相性も抜群です。焼き加減では、記事にあるように180℃で10分だと色が濃くなり過ぎるので、私も温度を170℃に下げて焼きました。焼き色が薄めで生地がふっくら仕上がるのでおすすめです。焼き時間や温度はオーブンによって調整が必要ですが、少しずつ調節するのが成功の鍵です。また、業務用のカスタードフィリングは品質や味の安定性が高いので、自分でクリームを作るのが難しい場合は活用すると良いと思います。私がよく使うのは、不二製油さんのカスタードベースや、オリエンタルさんのフィリングです。これらは濃厚でコクがあり、パンの味をより引き立ててくれます。皆さんにもぜひ色々な種類のフィリングを試していただきたいですし、おすすめのフィリングやアレンジレシピがあれば共有してほしいと思います。クリームパン作りは手間がかかりますが、自宅でできたてを味わう幸せは格別です。休日にゆっくりと自作のクリームパンを楽しむのも、とてもリラックスできる時間になりますよ。

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