A cloud. That’s what this recipe brings to mind, soft and creamy and light all at once<\/p>\n\n\n\n
I’d been wanting to build a recipe around shokupan (japanese milk bread) for a while now. Over there, it’s the everyday loaf.<\/p>\n\n\n\n
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.<\/p>\n\n\n\n
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.<\/p>\n\n\n\n
Peach season is almost over, so I decided to bring peaches in for their acidity and their floral edge.<\/p>\n\n\n\n
The whipped ceam, infused with cardamom, adds another layer of softness.<\/p>\n\n\n\n
Everything on the plate is soft, so I toast the crumb in a skillet for some crunch.<\/p>\n\n\n
[cooked-recipe id=\"2146\"]<\/strong> 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… <\/p>\n
(recette introuvable ou en statut brouillon)<\/em><\/p>\n\n","protected":false},"excerpt":{"rendered":"