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40 min
40 min
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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.
Cutting bread
Knife
Bowl
Whisk
Scale
Stand mixer
Dough hook
Plastic wrap
Medium-sized pullman loaf pan
Bowl
Strawberry Sando
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.
Cut the milk bread into thick pieces about 1 inch thickness.
Trim off the crust from the slices.
Add 2 tbsp of whipped cream on one slice and spread evenly.
Remove the top from the strawberries and place them whole on the cream.
Cover with 2 tbsp of whipped cream on top of the strawberries and spread evenly.
Close with the other slice of bread.
Wrap with a plastic wrap and place in the fridge for at least 30 min.
Cut diagonally and eat!
YASSS!
Shokupan (Japanese Milk Bread)
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.
Let the tangzhong sit aside to cool down for 10 min.
In a stand mixers’ bowl add the milk and the tangzhong and whisk.
Add melted butter, egg, sugar, yeast, flour and salt.
Set the stand mixer on the lowest speed and knead for 12 min until the dough is smooth and elastic.
Round into a tight ball and let it rest in an oiled bowl covered with a plastic wrap until doubled in size.
Once the dough has doubled in size, divide into 4 equal pieces (170-180 gr each).
Roll each piece of dough into a tight sausage 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).
Preheat the oven to 360°F or 180°C.
Once the dough almost reaches the top of the pan, close the lid and bake.
Bake for 25 min., then remove the lid, and if the interior temperature reached 190°F or 90°C, the bread is fully baked. If not, place the lid back and bake for another 5 min.
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.
YASSS!
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