Maangchi — Custard Bread (Cream-ppang)
Original creator video showing this exact dish
Official cooking video · Maangchi · YOUTUBEKorean Bakery-Style Custard Cream-ppang (5 Buns)
A Korean bakery pastry with cooked egg-milk custard inside yeast-raised buns. Allow roughly 1.5–2 hours for proofing.
Ingredients
servings: 5 · Check ingredients
Steps
- 01
Whisk 1/4 cup flour, 1/4 cup sugar, 1 cup milk and a pinch of salt in a saucepan until smooth.
- 02
Stir until thick over medium heat, lower heat, then gradually add 4 egg yolks. Check the custard reaches 71°C/160°F. Turn off heat, mix in 1 tbsp butter and 1 tsp vanilla; cool promptly and refrigerate.
- 03
Melt 1 tbsp butter off heat and mix in 1/2 cup milk, 1/4 cup sugar, 1 egg and 2 tsp dry yeast. Add 1/4 tsp salt and 1 3/4 cups flour, forming a dough.
- 04
Knead 12–15 minutes, cover and proof in a warm place 60–90 minutes until doubled.
- 05
Divide dough into five, rest 10 minutes, roll each to an oval. Add one fifth chilled custard, fold and seal, then cut 3–4 short decorative slits.
- 06
Space buns on parchment, brush with 1 egg mixed with 2 tbsp water, proof another 30 minutes and preheat oven to 175–180°C (350°F).
- 07
Bake on the middle rack about 12 minutes until lightly golden, adding a minute if needed. Cool briefly and refrigerate cream-filled leftovers within two hours.
Helpful source links
Before you cook
Check 71°C/160°F for egg custard. Contains milk, egg and wheat. Avoid burns from hot custard and oven; refrigerate cream and buns within two hours.
Allergens: wheat, milk, egg
Image & source credits
These illustrations stand in for food photos.
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