Japanese Shokupan Cream Sandwiches for rosebell_arts dtiys

Japanese Shokupan Cream Sandwiches / Rosebell's DTIYS food

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This method leans heavily on a couple of different recipes.

First off - Shokupan is a straight copy from here: https://www.masterclass.com/articles/shokupan-recipe
Next, the cream filling is taken from here: https://www.cookerru.com/strawberry-sando/
Lastly, the icing is just uhhh - my icing!

With that in mind, ingredients wise:

Shokupan:

Two parts, firstly Tangzhong:

    3 tablespoons whole milk
    2 tablespoons bread flour

For the bread dough:

    2½ cups bread flour, plus extra for surfaces
    ¼ cup sugar
    1 packet active dry yeast
    1 teaspoon salt
    1 large egg
    ½ cup whole milk, plus 2 tablespoons for brushing the top of the loaf
    4 tablespoons unsalted butter, melted, plus extra for greasing

Cream Filling:

	Red food colouring
	Six strawberries or so
	Double cream (200ml)
	2tbsp caster sugar

Icing:

	Two diced strawberries
	50g icing sugar
	50g very soft unsalted butter
	100g cream cheese
	Two more strawberries for the top

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Shokupan first off:

    Make the tangzhong. In a small saucepan over low heat, combine 3 tablespoons of water with milk and bread flour. Whisking constantly,
	allow the mixture to gelatinize, about 3–5 minutes.

    If you have an instant-read thermometer, the tangzhong should be 150 degrees Fahrenheit. If you do not, the mixture is at temperature
	when the whisk leaves lines in the bottom of the pan.

    When the tangzhong is thick but still pourable, transfer the mixture to a measuring cup and cover it with plastic wrap.
    Let the mixture cool to room temperature (use a fridge for speeds).

    Make the bread dough. In the bowl of a stand mixer/electric whisk fitted with the dough hook attachment, combine flour, sugar, yeast,
	and salt, and mix at the low speed until just combined.

    Add the room-temperature tangzhong, egg, and milk to the mixture to begin kneading. Knead on low speed until the dough is smooth and
	elastic, about 5 minutes.

    Prepare the first rise. Shape the dough into a large ball and transfer to a large, lightly greased bowl. Cover with plastic wrap and
	let rise in a warm place (on top of a radiator?) until puffy, about 60 minutes (no more than 90 minutes).

    Shape the loaf. Punch down the dough and gently transfer it to a lightly floured surface. Using a floured bench scraper, divide the
	dough into two equal pieces.

    Roll out each piece of dough into a rectangle, then fold the short sides in like a letter. Roll out again to form rectangles, then,
	starting with the short end, roll into fat logs.

    Prepare the second rise. Place each log of dough seam-side down near one short end of a lightly buttered 9" x 5" loaf pan. Cover with
	plastic wrap and let rise in a warm spot, proofing until logs meet in the center of the loaf pan, about 40 minutes.

    Meanwhile, move the oven rack to the bottom position and preheat the oven to 350 degrees Fahrenheit.

    Brush the top of the loaf with milk.

    Bake on the bottom rack until golden brown, about 40 minutes. Tapping the bottom should get you that good hollow sound.

    Let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely, at least 1 hour.

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Alright, first part done. Next up, you'll want to to cut four slices of loaf, with a reasonable thickness. Shape each into a circle - use a mug to cut it if needs be, should be nice soft bread after all.

Filling next:

	Using a hand mixer or a stand mixer, whip the heavy cream and sugar on high speed until medium peaks form, about 3-4 minutes. ⁣I'd
	probably lead towards stiffer peaks - this needs to take some weight after all.

	Dollop half the mix onto one of your bread circles - it should stand up and hold shape easily. Then pop the other bread circle on top
	and gently squish. Use a pallet knife to shape it evenly around the edges.

	Chop your strawberries in half, and push them into the side so they're evenly distributed. Make it matchy

	Repeat for the other bread circles you cut earlier. Pop them in the fridge.

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Last part, icing time!

	Make sure your butter is nice and soft. Pop it in a mixing bowl, then sieve your icing sugar in, and add your diced strawberries. Beat
	them together with a wooden spoon for a bit, and then use your electric whisks to combine nicely.

	Then, add in your cream cheese and whisk again. Make sure you end up with a smooth, reasonably thick icing.

	Time to ice. Bring your sandwiches out of the fridge, and whack out your favourite piping bag. Pipe some lovely lines on top, then top
	with a strawberry sliced in half on both.

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	Enjoy the richness whilst it lasts.