Monday, May 26, 2008

Pain Crème (Whipping Cream bread)

パンクレーム

This is soft and rich bread, due to the cream in the dough. If you always have whipping cream in your fridge, I wish you try this recipe. I find this recipe on the web from the cakechef (this website has a lot of good looking recipe with step by step how- to, the only down side is the quantity is quite a lot). I make some adjustment on quantity and the how-to, to suitable for home baking. The dough is very easy to work with (many people ask me about using mixer for bread making, but I just don’t know how to tell them, because I really love knead the bread by hand, it’s easy for this small quantity).


Pain Crème (Whipping Cream bread)

パンクレーム

Makes 12 pieces


Dough

300 g

Bread Flour

A

3 g

Instant dried yeast

7 g

Salt

40 g

Sugar

B

225 g

Whipping cream

60 cc

Water

Egg wash

1 egg + 1tbsp water

Mix the (B) ingredients together.

Put the (A) ingredients in a bowl, whisk to combine, pour the (B) mixture into the bowl, and use large spoon or pastry scraper to mix everything together.

Take the dough out of the bowl and knead, until the dough is soft, smooth and elastic about 10 minutes.

Put the dough into a light buttered bowl. Let the dough rise in a warm place until double in size about 1 hour.

Gently press down the dough, then put the dough back into a light buttered bowl and cover with cling film. Put the bowl in the refrigerator and rest overnight.



Preheat the oven to 180°C. Take the bowl out of the refrigerator; take the dough out of the bowl. Gently press down the dough and cut the dough into 12 pieces, let the dough rest for 15 minutes. Use a rolling pin to roll the dough into a circle, about 8 cm. Fold the dough and roll into a small batard.


Cover the shaped dough; let rise until almost doubled in volume, about 30-40 minutes. Before baking, brush the dough with egg wash and use a scissor to cut the top of the dough.

Bake for 12-15 minutes, or until the bread is golden.

23 comments:

Sheltie Girl said...

This ia fabulous looking loaf. The crumb looks like it is very tender and tastes delicious. Beautiful job on the bread.

Natalie @ Gluten a Go Go

sue said...

This bread must have tasted so good with the amount of whipping cream, and you have done such a beautiful job on the bread.
I have watched the video..the japanese chef are very skillful to the extend of placing ice water below the bowl for a good loaf of bread.
They were beating the dough for quite a long time..kudos to you for kneading with yr hands..must be a good form arm exercise..lol
But they were pouring liquide little by little all the time...but in yr recipe it was asked to mix all to the dry
ingredients.
I'm hoping to bake them soon with mixer of cause lol ..its very tiring for me to use my hands..and plain lazy.
Its it a must to refrigerator and rest overnight for the dough. But i did not noticed this proses on the video ,maybe they did ..but i do'nt understand japanese. Do u mind verify it.thanks

dailydelicious said...

Hi, Sue
Because I adjust the recipe so, the how-to has to be change a bit.
Adding all the liquid all at once is not going to ruin the bread believe me, but if you using mixer you can add it little by little if you want (add all liquid is easier for hand knead). The dough must be refrigerated, and I already tested by not refrigerate it and the dough was oily and hard to shape.

Hope you will bake this bread soon, it's delicious.
Pook

sue said...

thank you ..i'll will update u when i bake this bread. But do i have to refrigerate overnight..or can i leave it for 4 hour not overnight , is the hour suffeciant.

Does this bread still stay soft for couple of days or it will harden the next day because it did not used any bread softener.
thanks

dailydelicious said...

Hi, Sue.
The dough should be refrigerated for at least 6 hours, and the dough will still soft after a day or two (be sure you keep it in an air tight container.
Pook

sue said...

thank you

Cookie said...

Hi Pook, thanks for posting this recipe! The bread is really good!

BTW, I've linked your blog to mine. Hope you won't mind.

Cheers,
Cookie

YT said...

Hi Pook, I tried this recipe today. The bread did not really double in size during proofing. Is it because the yeast I used is not active anymore? Which brand of yeast is good in the market?

Btw, the bread still turned out good except that certain parts of the bread turned out a little densed.

Thank you.

dailydelicious said...

I use "SAF Gold Instant Yeast".
My friends have this problem too, it can be the problem from the coldness int the dough. It will be better if you take the dough out of the fridge and let it rest for 1-1 1/2 hours.

chicchicbaby said...

Hi Pook,
I tried this bread last week, the taste is fabulous, thanks!
Just want to check with you, does the dough continue to rise in the fridge? Coz mine just turned into a harden roll and by the time it comes back to manageable condition, it is somewhat oily again. Is my fridge too cold then??

dailydelicious said...

The dough will rise a little bit in the fridge, but the coolness will make the taste better and easy to manage.
It's harden because of the fat in the dough is harden.
Pook

Patty Gironda said...

I love this bread and buy it at my local H-mart. I make rusks from it!
I will have to try to make it! Beautiful.

Kathleen said...

Dear Pook,

I just finished baking this whipping cream buns and the results are astounding. EVERYONE loves the bun and my mom has even requested that I make another 2 recipes.

I made 2 recipes, one plain and one with raisins. Simply delicious. THANK YOU for this recipe.

Anonymous said...

Hi Pook,

I quite new in baking. While I searching recipe using whipping cream i saw this recipe. I had only about 100g whipping cream left in my fridge. May i know is there any subsitute for the balance of 125 g? As i still have evaporated milk and low fat milk. (as i dont intend to buy anymore whipping cream)

Thank you in advance.
BabeIpoh

dailydelicious said...

So, I suggest you use the evaporated milk, instead of low fat milk ^ ^.
Pook

kk said...

Hi Pook, I just made this bread!! it was delicious!! thank you for posting such a great recipe. I can't wait to make it again. -kk

pippi said...

Hi Pook (I see other people call you this name)
Thanks God I found your website and this recipe cos I usually have whipping cream that been thrown away. I tried this recipe but I found the batter is so sticky to knead, is it normal to this type of bread?
Also, my final bread is still wet inside eventhough outside is burnt and it is not soft at all. I wonder if putting in the fridge made the yeast "die"?
Thank you in advance.

dailydelicious said...

Hi, pipi
Yes, you can call me Pook ^^.
I don't have any problem at all with my bread.
Did you bread rise? I think you should test the yeast before using it too. Because the yeast still active if the time in the fridge is not too long.

pippi said...

I checked the rise and I see it's still active. After the first rest, my bread rise but not much as other type of bread. After taking out of the fridge in the morning, I see my bread has a little rise but it is actually hard to knead and shape. Maybe because I didn't let it rest 1h before shaping.

Anyway, thanks for your quick response. I'm gonna try this again. Wish me luck ^^

Anonymous said...

Hi Dailydelicious,

Is 60cc = 60ml for water?

Many thanks :)
Chilliqueen

Anonymous said...

Hi Dailydelicious,

Can I find out what is the maximum hours this dough can be kept in the fridge?

Many thanks,
Chilliqueen

dailydelicious said...

Hi, Chilliqueen
Yes 60cc=60ml ^^
And you can refrigerate this dough for 24 hours.

Anonymous said...

Hi dailydelicious,
Thanks for this lovely recipe.Just baked a loaf bread using this recipe,and wow it is so delicious and very soft.Two thumbs up for the lovely recipe and owner.God Bless!

-Pam-
















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