Japanese Fruit Cream Sandwiches

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Ingredients

• 75 grams bread flour
• 135 grams whole milk
• 720 grams bread flour
• 7.5 grams yeast
• 45 grams sugar
• 7.5 grams salt
• 90 grams heavy cream
• 405 grams whole milk
• 60 grams honey
• 3 cups heavy whipping cream
• 3 tablespoons sugar
• 4 teaspoons unflavored gelatin
• 1/4 cup cold water
• Fresh fruit (strawberries, tangerines, oranges)

Instructions

1. Make Tangzhong: Combine 75 grams bread flour and 135 grams whole milk in a saucepan over medium heat until it forms a sticky paste. Set aside to cool.
2. In a large mixing bowl, combine 720 grams bread flour, 7.5 grams yeast, 45 grams sugar, and 7.5 grams salt. Add Tangzhong, 90 grams heavy cream, 405 grams whole milk, and 60 grams honey. Mix until dough is sticky and shiny.
3. Let dough proof for 1 hour until doubled in size. Divide into four portions, shape into balls, and place in a loaf pan to proof for another hour.
4. Bake dough in a 350-degree oven for 1 hour. Let cool.
5. Make stabilized whipped cream: Bloom 4 teaspoons gelatin in 1/4 cup cold water, dissolve in the microwave, and set aside. Whip 3 cups heavy cream with 3 tablespoons sugar until soft peaks form. Add gelatin mixture and mix briefly.
6. Slice bread into half-inch slices, remove crusts. Assemble sandwiches with whipped cream and fresh fruit, wrap tightly in plastic wrap, and refrigerate for at least 1 hour or overnight.
7. Slice sandwiches diagonally and serve chilled. Enjoy the Japanese Fruit Cream Sandwiches!

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