CreamDeParisienne & Cream Cheese-pan

Tried out a new bread recipe from e-pan, a Japanese website. Of course, the recipes and instructions are in Japanese...so, have your transalation software ready!
The dough for this bread is very sticky and you need to flour your hands and the rolling board to shape the dough. However, the end product is very soft and the texture feels like those from Panash bakery.
A pretty interesting bread to do and bake!

Recipe of Cream De Parisienne - bun with custard filling


Recipe of Cream Cheese-pan - bun with cream cheese filling


**(I don't think I'll post the recipe here, so I have provided the link of each type of bun above.) Since my visitors couldn't understand the Japanese site, e-pan, I did a translation of the cream cheese-pan as below. Hope it is helpful to those who would like to try to make this cheese-pan. Please visit the site for details on the shaping of the cheese-pan.

Take a look at the recipes inside. They have a very interesting collection and they have pictorial presentation to teach you how to shape each type of bread. Quick! Go take a look now!


Cream cheese-pan
Ingredient:
184g bread flour
46g cake flour
3g yeast
12g castor sugar
4g salt
23g clear maltose syrup
18g egg yolk
35g butter
138ml milk

Steps:
1. Mix all ingredients to form an elastic dough and prove in a greased mixing bowl for 60 minutes.
2. Knead the dough to release the air in it and prove for 30 minutes.
3. Divide dough into 8 equal pieces of 50g each and one piece of 60g. Rest the dough for 15 minutes. The 60g dough piece is used to make the plait that encircle the cheese-pan.
4. Shape dough and wrap in the filling (refer to the e-pan net for the shaping process). Dust top of bread with some bread flour. Prove for 45 minutes.
5. Bake at 210C for 10 minutes and then 190C till golden brown.

Cream Cheese Filling:
30g castor sugar
100g cream cheese
1 egg lightly beaten
18g cake flour
100ml warm milk
1 - 2 tsp lemon juice (adjust amount according to your preference)
10g butter

Method:
1. Cream cheese and sugar till a smooth paste is formed.
2. Add in lightly beaten egg 1/3 at a time and mix well before adding the next portion.
3. Stir in the sieved flour.
4. Add in the warm milk and mix well.
5. Microwave cheese mixture for 2 minutes on HIGH and stir it. After stirring it, send it back to the microwave for 2 minutes on HIGH again. Blend well till you get a smooth paste.
6. Stir in the lemon juice and butter. Send it to chill in the refrigerator and roll slightly harden cheese paste into 35g balls to be used as filling.

Notes:
I did not add the clear maltose syrup.