Japanese Cream Bread

sources: here
Original recipe from Alex Goh.
Special thanks to Frozen Wings.


 This is definitely a keeper! Very fluffy!


Ingredients A
120gm bread flour
85gm boiling water

Ingredients B
380gm bread flour
75gm sugar
6gm salt
8gm instant yeast

Ingredients C
120gm cold milk
100gm whipping cream
1 cold egg

Ingredients D
40gm butter

Method:
1. Add the boiling water from A into flour, mix until well blended to form dough. Cover and set aside to cool.Keep it refrigerated for at least 12 hours
2.Mix B until well blended. Add in C and knead to form rough dough. Add in A and knead until well blended.
3.Add in D and knead to form elastic dough.
4.Let it proof for 40minutes. Divide dough into 6gm each , mould it round and let rest for 10minutes.
5. Place onto greased pan ( i used a 8 inch round tin) and let proof for another 50minutes.  Bake at 375degrees  for 15minutes.