Playing the Tangzhong and Anpan bread quotient again, I decided to go all out Asian so far as flavor; umami with miso paste to substitute sweetness, seaweed to give a salty savory effect and rice for some chew. The shape? A pullman or sandwich loaf pan, perfect for a square and sandwich or hor's deuvre – tuna tartare or smoked fish and oysters. Why not?
Jean Michel Gammarielo
When we launched Stir the Pots in 2005, co-founder Jeremy Shapiro wanted Chef Jean Michel Gammarielo as one of our...
Care to share the recipe? Been working on Miso bread for a while now and this looks pretty solid
The formula is in a file somewhere….but the anpan, and tanzhong formula….one day I’ll try to post it, here or in my book!
Thanks,
Jeremy