Name: Japanese Strawberry Sando
Cook time: 2400 s
Total time: 2400 s
Yield: 1 sando
Ingredients: 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; 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

BENGINGI

Save

Japanese Strawberry Sando

cook:

40 min

0.0

(1)

Hey Gingis, guess what? Today, I had the pleasure of making one of the most incredible sandwiches I've ever tasted - the strawberry sando. You won't believe the inspiration I got when I laid my eyes on these stunning Japanese strawberries (aka Oishii). They were so beautiful that I just had to bake something special to honor their deliciousness. And that's when it hit me - this extraordinary sandwich! I decided to go all out and make the bread from scratch too (I've attached the recipe for you to try as well). Trust me, the effort was absolutely worth it. Picture this: two slices of incredibly soft Japanese milk bread, with not a hint of crust in sight. Sandwiched between them is a generous layer of fluffy whipped cream and whole, juicy strawberries. I carefully wrapped it all up with plastic wrap and then, the best part - cutting through it to reveal its beauty. But let me tell you, Gingi, it's not just about looks. This sandwich is a flavor explosion. The texture of the pillowy bread, the lusciousness of the whipped cream, and the burst of sweetness from the strawberries - it's a perfect harmony of taste and satisfaction. I can't think of a better way to celebrate the strawberry season than indulging in this mouthwatering creation. Of course, you can always enjoy the strawberries on their own, but this strawberry sando takes it to a whole new level. Trust me, you won't be disappointed.

1 sandos

original

metric

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

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!

Comments

edit name

Add a Comment

Post Comment

Related Recipes

SUBSCRIBE TO MY
YASSSLETTER

Join my newsletter for updates, recipes, tips and more!

YASSS!

Join my newsletter for updates, recipes, tips and more!

HOME

RECIPES

LESSONS

NEWSLETTER

ABOUT

CATERING

WORKSHOPS

CONTACT

This site was built using provecho.

Join Provecho