Shokupan is a very popular daily or “eating bread” in Japan.
In light of my summer obsession with expanding my repertoire of Japanese foods, I couldn’t pass up giving it a try. The blog where I found the recipe has two easy-to-follow versions. The easier of the two is kneaded very briefly in a food processor … and I’m all about EASY recipes or techniques.
I always find sight of the risen dough appealing, don’t you?
And, of course, the crumb shot … delicious spread with some sweet softened butter.
For a second attempt at the recipe, I shaped the dough into stuffed buns.
I choose both anko (sweetened red bean paste, on the left) and lotus seed paste (on the right) for the filling.
I was experimenting with a coloured whipping cream wash (not necessary in baked buns but should give a nice golden colour in a future steamed bun version) and the crease in the middle for the lotus seed paste filled buns. It’s supposed to resemble the dried lotus seeds after removing the germ.
REVIEW: The bread is fast and easy to make in the food processor and the taste is delicious. What more do you need? Give it a try.