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?
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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