クリームパン作り方

I'm experimenting to see how alignment works to show translation. Tables in Blogger are such a pain.

This recipe assumes that you kind of know what it will look like in the end, but if you've never seen one, parts will seem pretty weird. The end product should look something like the thing at left if you decide to start dicing them up or something. There's a reference to a seam later on, and you can see it at the far right of the upper pastry.

[From http://plaza.rakuten.co.jp/butterbread/9000]

１０～１２個分
＜中身のカスタードクリームを作る＞

Makes 10-12 individual servings
Custard filling

１．薄力粉３０ｇを茶こしでふるっておく。

Sift 30 grams of pastry [low-viscosity] flour

２．卵黄２個、砂糖６０ｇ、ふるった薄力粉３０ｇを鍋に入れてから火にかけ、牛乳３００ｃｃを少しずつ泡だて器で混ぜながら加えていく。途中でヘラに替えてもったりするまでかき混ぜながら煮る。

Put two eggs, 60 grams of sugar, and the strained flower into a saucepan and apply heat. Slowly add 300cc of milk while stirring. Boil until thickened enough to stand a spatula [not kidding]

３．火からおろし、バターまたはマーガリン１０ｇと、バニラエッセンス２，３滴をヘラでよく混ぜる。

Remove from heat and add 10g of butter or margarine, as well as 2 or three drops of vanilla essence. Stir well with a spatula.

４．蓋をしてそのまま冷ましておく。

Cover and cool as-is.

＊あればバニラビーンズの方がエッセンスよりも香りが良い。

If you have them, vanilla beans make for a better smell than vanilla essence.

＜ホームベーカリーで生地を作る＞

Making the dough in a home bakery [real ovens aren't common here]

以下を機械に投入。生地づくりコースを選ぶ。

This assumes you have a bread machine. Select "dough course".

１．ドライイースト　５ｇ (dry yeast)
２．強力粉　２５０ｇ (pastry (low-viscosity) yeast)
３．砂糖　　大さじ２ (two tablespoons sugar)
４．塩　　　小さじ１/２ (one-half (.5) teaspoon salt)
５．マーガリン　２０ｇ (margarin)
６．卵　　　１個 (one egg)
７．水　　　１２０ｃｃ (water)

生地ができたら、包丁で１０～１２等分にカットし、生地を周りから丸めこむように丸める。布をかけて２０分放置。（ベンチタイム）

Once the dough is done, use a kitchen knife to cut into 10-12 equal portions and round each one into a circle. Put a cloth on them and let set for 20 minutes. (benchtime)

軽く丸め直し、円く平らにのばし（円のふちのほうを薄く）、カスタードクリームを割とたっぷりめに包み込んで下を閉じる。少し平らになるように軽く押し、 端に3か所切れ込みを入れてグローブ型にする。天板に並べ、２次発酵約５０分。（オーブンの発酵機能を使うか、ビニールをふわっとかけてこたつに入れるか する。気温が２８度くらいならビニールかけて常温で放置できる。）

Lightly fix them to be more circular, then stretch so the edges are thinner and fill relatively full with the custard filling, wrap and close under. [f you look at the picture at the top of the page, you can see the seam at the right side of the one that's been cut in half.] Lightly flatten them and cut three incisions [see picture at left] and make into a rough globe shape. Line them up on a baking tray [a cookie sheet, I guess?] and let ferment for about 50 minutes. You can put them in the oven for this time if you want, but you'll want to make sure to cover them lightly with plastic wrap and keep the temperature around 28 degrees [that's Celsius!].

２倍に膨れたら、１８０度のオーブンで約１３分焼く。

When they have doubled in size, bake them in the oven for about 13 minutes at 180 degrees. [again, Celsius!]