Ingredients
Strawberry Sando
For the sandwich:
2 slice of Japanese milk bread
4 tbsp of whipped cream
5 strawberries
For the whipped cream:
200 gr heavy cream
25 gr sugar
5 gr vanilla paste
Shokupan (Japanese Milk Bread)
For the tangzhong:
90 gr milk
15 gr flour
For the shokupan:
320 gr bread flour
115 gr milk
60 gr butter, melted
50 gr sugar
10 gr dry yeast
7 gr salt
1 pasture raised egg
the tangzhong
Tools
Cutting bread
Knife
Bowl
Whisk
Scale
Stand mixer
Dough hook
Plastic wrap
Medium size pullman loaf pan
Directions
Strawberry Sando
Step 1
First make the whipped cream by simply whisk in a big bowl heavy cream, sugar and vanilla paste until thick, fluffy, and have stiff peaks.
200 gr heavy cream
25 gr sugar
5 gr vanilla paste
Step 2
Cut the milk bread into thick pieces about 1 inch thickness.
2 slice of Japanese milk bread
Step 3
Trim off the crust from the slices.
Step 4
Add 2 tbsp of whipped cream on one slice and spread evenly.
2 tbsp of whipped cream
Step 5
Remove the top from the strawberries and place them whole on the cream.
5 strawberries
Step 6
Cover with 2 tbsp of whipped cream on top of the strawberries and spread evenly.
2 tbsp of whipped cream
Step 7
Close with the other slice of bread.
Step 8
Wrap with a plastic wrap and place in the fridge for at least 30 min.
Step 9
Cut diagonally and eat!
Step 10
YASSS!
Shokupan (Japanese Milk Bread)
Step 1
Strat by making the tangzhong by simply combine milk and flour in a small pan, over low heat, and stir constantly until it start thickening, usually taking about 3 to 5 minutes.
90 gr milk
15 gr flour
Step 2
Let the tangzhong sit aside to cool down for 10 min.
Step 3
In a stand mixer's bowl add the milk and the tangzhong and whisk.
115 gr milk
the tangzhong
Step 4
Add melted butter, egg, sugar, yeast, flour and salt.
60 gr butter, melted
1 pasture raised egg
50 gr sugar
10 gr dry yeast
320 gr bread flour
7 gr salt
Step 5
Set the stand mixer on the lowest speed and knead for 12 min until the dough is smooth and elastic.
Step 6
Round into a tight ball and let it rest in an oiled bowl covered with a plastic wrap until doubled in size.
Step 7
Once the dough has doubled in size, divide into 4 equal pieces (170-180 gr each).
Step 8
Roll each piece of dough into a tight sausgae shape and place in a pullman loaf pan, seam side down. Cover the top of the pan with the plastic wrap (use the same one you used before).
Step 9
Preheat the oven to 360F or 180C.
Step 10
Once the dough almost reaches the top of the pan, close the lid and bake.
Step 11
Bake for 25 min, then remove the lid and if the interior temperature reached 190F or 90C the bread is fully baked. If not, place the lid back and bake for another 5 min.
Step 12
Remove from the oven and let the bread rest in the pan for 10 min, then transfer gently to a rack to cool to room temperature.
Step 13
YASSS!
