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A cloud. That’s what this recipe brings to mind, soft and creamy and light all at once

I’d been wanting to build a recipe around shokupan (japanese milk bread) for a while now. Over there, it’s the everyday loaf.

What sets it apart from other breads is the tangzhong, a cooked flour/water paste in wich the starch has gelatinized. It hold onto its water inside the crumb and that’s what gives shokupan the softness it’s known for.

The texture stands apart too. The crumb peals away in strand instead of crumbling, thanks to the way the dough is rolled before it goes into the pan.

Peach season is almost over, so I decided to bring peaches in for their acidity and their floral edge.

The whipped ceam, infused with cardamom, adds another layer of softness.

Everything on the plate is soft, so I toast the crumb in a skillet for some crunch.

[cooked-recipe id="2146"]
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