Twin Cream Bread

This is a sweet custard and almond cream bread garnished with apricot jam and pistachios. I made it in my bread baking classes back home in Japan. The recipe is from the ABC Cooking Studios. It’s called the twin cream bread because it has both the custard and the almond cream. I didn’t make it as nicely as I wanted because the pieces weren’t exactly equal and the heavy custard inside the center roll caused the rolls on the other side to get slightly crushed. Overall I think I did pretty well. While this is a bread, it is more of a snack bread or a cake due to the custard inside.

Ingredients:

BREAD:
-110 g of bread flour
-50 g of cake flour
-1 and a third tsp of instant dry yeast
-1 and a half tbsp of sugar
-1 egg (beaten)
-1/3 tsp of salt
-40 g of unsalted butter
-45 to 55 cc of water
CUSTARD:
-1 egg yolk
-30 g sugar
-15 g cake flour
-100 cc milk
ALMOND CREAM:
-15 g unsalted butter
-30 g sugar
-15 g egg
-20 g almond powder
GARNISH:
-1 tbsp apricot jam
-3 pistachios (diced)

PREP:

  1. In a large bowl, measure out half the cake flour (25 g) and half the bread flour (55 g). Next add in the dry yeast and the sugar. Make sure that the two are side by side. Then make a little ditch in the flour and place the egg in the ditch. (This is vital because the egg should NOT be touching the yeast)
  2. In a medium bowl, measure out the rest of the cake flour and the bread flour. Add the butter and the salt.

Directions:

  1. Pour the water into the large bowl, making sure to pour over the yeast. Mix it together. Once it is well combined, pour in the contents of the medium bowl and mix until everything is well combined.
  2. Once all the ingredients are combined, place the dough on a clean surface and start to knead it with your hands. Once the dough can be gathered into a ball and the surface of the dough is not sticky to the touch, place it back into the big bowl, cover with plastic wrap and let it rise for 25 to 35 minutes. I use a dough rising machine/room. And it essentially is a small-enclosed place measuring about 40 degrees Celsius or 104 degrees Fahrenheit. (I don’t know if it’s just the Japanese microwaves that do this, but if your microwave doesn’t have that function you can microwave a bowl of water until it boils and add in the dough. The microwave will contain the steam, making it an ideal temperature for your dough to rise.)

While your dough is rising get started on the custard and almond creams (It’s also a pretty good idea to start washing the dishes that you used like the medium bowl, measuring cups and spoons just so you don’t have to do everything after you made your bread).

  1. Place the egg yolk in a small heatproof bowl and beat it. Add in the sugar and beat it until the egg becomes slightly white in color. Sift the cake flour into the egg and mix. Once the flour is well combined, pour in half the milk and mix it again. Add the rest of the milk and mix until well combined.
  2. Once the egg yolk has been mixed, cover with plastic wrap and stick it in the microwave for a minute and forty seconds at 500 watts. Pull it out, mix the egg with a rubber spatula until smooth. Place it back in the microwave for another 40 seconds to a minute (keep your eye on this as you don’t want to over cook it). Mix until the custard is smooth and lump free. Wrap it again so that the plastic wrap is directly on top of the custard and place some ice packs (small ones or small bags of ice cubes) in the bowl to cool the custard.

While the custard is cooling, make the almond cream.

  1. Place the butter (it should be at room temperature) in a small bowl and beat it. Add the sugar and beat until well combined.
  2. Add the egg a little bit at a time and sift in the almond powder. Mix it all together and once it is all combined, mix the almond cream with the custard. Place the custard almond cream aside.
  3. Proof your dough. Once your dough has risen (it should be about 1.5 times its original size) release the gas trapped within by gently punching it down.
  4. Remove it from the bowl and reroll it back into a ball. Place it under a damp towel for 10 minutes.
  5. While you wait, grease a circular cake pan (15 cm in diameter). Cut out parchment paper so that it covers the bottom and the sides of your cake pan.
  6. After the 10 minutes, roll your dough out into a large square (about 24 cm long on each side)
  7. Spread the custard/almond cream on the square, but don’t spread the custard to the very edge of the dough. Leave about 1 cm of dough uncovered at the bottom and 2 cm at the top. (By bottom I mean the edge closest to you)
  8. Roll it upwards, pulling the dough gently as your roll. Once it has been rolled, cut it into 6 equal parts. So they look kind of like cinnamon rolls. Place one in the center of the pan, then place the other five equally spaced around it so it should look like a flower. Cover it with plastic wrap and let it rise for another 20 to 25 minutes. Again the dough should be sitting in a temperature of 40 degrees Celsius or 104 degrees Fahrenheit.
  9. Meanwhile, dice up the pistachios and get the apricot jam ready.
  10. Once the 20 to 25 minutes are up, brush the top of the dough with egg (so it gets a nice finish) and place in the oven. If you have an electric oven then bake for 17 to 22 minutes at 220 Celsius and if you have a gas oven then bake for 14 to 17 minutes at 210 degrees Celsius. You might want to cover it with aluminum foil for the last 3 to 5 minutes to keep the top from burning.
  11. Once it’s out of the oven, spread the apricot jam across the top and sprinkle with the diced pistachios.


I wish you luck and if any of the directions sound weird let me know (I’m copying this out from my recipe cook and it was originally in Japanese so I apologize if you get confused) I’ll try and help you out (I may even make a video).

Don’t forget to send me a photo if you do try this so I can see your amazing bread😀

Hugs and puppies!

Mimi

2 thoughts on “Twin Cream Bread

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