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...
Ever since my introduction to water roux-making technique (associated with Tangzhong bread) from Dan Lepards slider bun experiments, I have been toying with the flavor and baking style. Bring it 360 degrees back to a more Asian flavor, literally. That idea...
Seaweed bread is a fantasy bread, at least for me, something about which I've had sweet dreams. So this past week I decided to actualize the fantasy, making up a batch of Japanese anpan, a milk bread often filled with soy bean paste, only I used sea weed. A close...
