How To Make Shinjuku Bake Secret Recipe Review Easy

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Shinjuku bake, a delectable Japanese pastry, has captured the hearts (and stomachs) of many. Its fluffy, pillowy dough encases a creamy custard center, making it a perfect grab-and-go breakfast or afternoon snack. But what if you can’t find a bakery selling these delightful treats? Fear not, for with this recipe, you can recreate the magic of Shinjuku bake in your own kitchen!


Order Shinjuku Maple Bake Online for Delivery  Secret Recipe Malaysia
Order Shinjuku Maple Bake Online for Delivery Secret Recipe Malaysia

For the Dough:

  • 2 ¼ cups (280g) all-purpose flour
  • 2 ¼ teaspoons (7g) active dry yeast
  • ¼ cup (50g) granulated sugar
  • ½ teaspoon salt
  • 1 large egg
  • ¾ cup (180ml) lukewarm milk (105°F/40°C)
  • 3 tablespoons (45g) unsalted butter, softened

  • For the Custard Filling:

  • 2 large eggs
  • ¼ cup (50g) granulated sugar
  • 1 tablespoon (15g) cornstarch
  • 1 cup (240ml) whole milk
  • 1 teaspoon vanilla extract

  • For the Egg Wash:

  • 1 large egg yolk
  • 1 tablespoon (15ml) milk

  • Directions:

    1. Prepare the Dough: In a large bowl, whisk together the flour, yeast, sugar, and salt. In a separate bowl, whisk together the egg and lukewarm milk. Pour the wet ingredients into the dry ingredients and mix until a shaggy dough forms.

    2. Knead the Dough: On a lightly floured surface, knead the dough for 5-7 minutes, or until smooth and elastic. Add the softened butter a tablespoon at a time, kneading it in until fully incorporated. Form the dough into a ball, place it in a greased bowl, and cover with plastic wrap. Let the dough rise in a warm place for 1-2 hours, or until doubled in size.

    3. Make the Custard Filling: In a medium saucepan, whisk together the eggs, sugar, and cornstarch. Slowly whisk in the milk and vanilla extract. Heat the mixture over medium heat, stirring constantly, until it thickens and begins to bubble. Reduce heat to low and simmer for 1 minute, stirring continuously. Remove from heat and allow to cool completely.

    4. Shape the Shinjuku Bake: Punch down the risen dough and transfer it to a lightly floured surface. Divide the dough into 8 equal pieces. Roll each piece into a ball. Using a rolling pin, roll out each ball into a circle about 4 inches (10 cm) in diameter.

    5. Assemble the Shinjuku Bake: Place a spoonful of the cooled custard filling in the center of each dough circle. Gently gather the dough edges up and pinch them together to seal the filling inside. Make sure the seal is tight to prevent the custard from leaking out during baking.

    6. Second Rise and Egg Wash: Place the shaped Shinjuku bake on a baking sheet lined with parchment paper. Cover them loosely with plastic wrap and let them rise for another 30 minutes. In a small bowl, whisk together the egg yolk and milk to make an egg wash. Brush the tops of the risen Shinjuku bake with the egg wash.

    7. Bake: Preheat your oven to 375°F (190°C). Bake the Shinjuku bake for 15-20 minutes, or until golden brown. Remove from the oven and let them cool slightly on a wire rack before serving.

    Nutrition Facts (per serving):

    (Note: This is an approximate estimation and may vary depending on the ingredients used.)

    Calories: 350

  • Fat: 15g
  • Saturated Fat: 8g
  • Carbohydrates: 40g
  • Sugar: 25g
  • Protein: 8g

  • Conclusion:

    This recipe allows you to experience the delightful taste of Shinjuku bake at home. With its fluffy dough and creamy custard filling, it’s a guaranteed crowd-pleaser. So grab your mixing bowls, preheat your oven, and get ready to bake a batch of these delicious treats!

    Frequently Asked Questions (FAQs):

    1. Can I use a different type of milk for the dough or custard filling?

    Yes, you can substitute whole milk with low-fat or skim milk in both the dough and custard filling. However, using whole milk will result in a richer flavor.

    2. How can I tell if the custard filling is cooked through?