한 가지 반죽으로 3가지 옛날빵 만드는 방법(단팥빵, 슈크림빵, 땅콩크림빵)/Custard cream bread/Peanut Cream Bread/Red bean bread

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil provides a dairy-free option with similar fat content.

cream cheese

🥗Healthier: Greek yogurt

💰Cheaper: ricotta cheese

Greek yogurt reduces calories while maintaining creaminess.

all-purpose flour

🥗Healthier: whole wheat flour

💰Cheaper: bread flour

Whole wheat flour adds fiber and nutrients.

sugar

🥗Healthier: honey

💰Cheaper: brown sugar

Honey is a natural sweetener with a unique flavor.

Make the bread dough: Combine 215g milk, 100g fresh cream, 108g eggs, 70g sugar, 10g salt, 8g yeast, and 500g bread flour in a mixer and knead until it forms a dough.

Once the dough forms, add 30g butter and knead until the dough is stretchy like bubblegum.

Let the dough rise at 30 degrees until it doubles to 2.5 times its size (about 70 minutes).

Divide the dough into 18 pieces, shape them into balls, and let them rest at room temperature for 15 minutes (6 pieces each for red bean bread, custard cream bread, and peanut cream bread).

For red bean bread: Roll out the dough into a circle about 10cm in diameter, place 50g of sweet red bean paste in the center, and pinch to seal.

Flatten the dough slightly and press the center with a mold.

For custard cream bread: Roll the dough into an oval shape about 16cm long and lightly oil the surface.

Fold the dough in half (with the oiled side facing in).

For peanut cream bread: Roll the dough into an oval shape and roll it up tightly, pinching the ends to seal.

Brush the top with milk and sprinkle with white almond slices.

Let the dough rise at 30 degrees until it nearly doubles in size (about 55 minutes).

Brush the top of the red bean bread with milk and sprinkle a little black sesame, then pipe custard cream in a curve on top of the custard cream bread.

Preheat the oven to 200 degrees and bake at 170 degrees for 10-13 minutes, watching for color.

Let the baked bread cool completely.

To make custard cream for custard cream bread: Combine 220g milk, 36g egg yolk, 45g sugar, 8g corn starch, 10g cake flour, and 1/2 tablespoon vanilla extract and mix until the sugar dissolves.

Strain the mixture and cook over low heat, stirring until it thickens, then remove from heat and mix in 12g butter.

Cover the finished custard cream with plastic wrap and let it cool in the refrigerator.

To make peanut cream: Whip 110g softened butter, 40g peanut butter, and 50g condensed milk at high speed.

Gently open the cooled custard cream bread and pipe in plenty of custard cream between the layers.

Spread an appropriate amount of peanut cream on the split peanut cream bread.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens