Japanese Fruit Sando Using Homemade Shokupan Bread

I was in search of a different kind of sandwich suitable for a quick snack or breakfast. That's when I came accross Japanese Sando. In Japan, 'sando' is essentially short for 'sandwich' so Japanese fruit sando refers to fruit sandwich. Using fresh fruits as a filling in sandwiches was something I had never heard of. Every bite of the sandwich is bursting with juicy sweetness. It’s refreshing, it’s light, and it’s like sunshine in a sandwich form. They looked irresistable and aesthetically cute. Its also easy to make. If you are looking to try something new and unique, try a Japanese fruit sandwich.

Japanese fruit sandwich is very simply fresh fruit embedded in sweetened cream sandwiched between two slices of pillowy Japanese milk bread known as Shokupan. It might seem a bit unusual at first, but it’s quite comparable to a jam sandwich or a cake. Once you give the sandwich a try, you’d know instantly why it is so popular in Japan.

In case you don't have Shokupan bread you can use any milk bread.

I don't get Shokupan bread where I live. So I set out to make my own bread. Also, I love baking different breads from around the world. That's why most of my instructables revolve around bread. Shokupan is a traditional milk bread in Japan and literally means “food bread” or “eating bread.” What makes shokupan so special is its extra fluffy and soft texture, but also its ability to stay soft for a longer period of time.

There are 2 methods to make Shokupan bread. The Yudane method and the Tangzong method. I tried out both the methods. This is what I have picked up and learned so far.

Both Yudane and Tangzhong uses a method of precooking a small portion of the dough either by cooking or scalding. Cooking the flour causes the starch to gelatinize. This makes the texture of bread soft, chewy and fluffy and also keeps the bread from drying out quickly. I would use Yundane for sliced/sandwich bread and tangzhong for making rolls, like cinnamon rolls or dinner rolls. Also Yudane bread has fewer ingredients. This is based on my research online and also my trial and error.

I have modified the basic recipe to suit our tastes and also to make the filling more stable.

INGREDIENTS FOR SHOKUPAN BREAD

Pan Size 8.5″ x 3.5″ x 3.5”

Yudane Dough

Flour 20g / 2,1/2Tbsp

Hot milk 40ml

Dough

Honey 20g / 1Tbsp

Lukewarm milk 140ml

Instant yeast 3g/ 1 tsp

Flour 240g / 1,3/4cup

Sugar 25g / 2Tbsp

Salt 2.5g / 1/2tsp

Whipping cream 30ml

Unsalted butter 15g / 1Tbsp

For this recipe, I used a pullman style loaf pan (also known as a pain de mie) with a lid to get flat even sides which is good for sandwiches. The specific pan I used for this recipe is 8.5″ x 3.5″ x 3.5.”

INGREDIENTS FOR FRUIT SANDO

Cream cheese 25g

Heavy cream 100ml

Sugar 25g /2 Tbsp ( or according to taste )

6 slices of shokupan or any milk bread

Fruits (strawberry, banana, mango, kiwi)

Notes:

Basic fruit sandwich recipes use only heavy cream as one of the ingredients. However, I like to mix the cream with cream cheese because it makes the cream richer and will be more stable after you chill the sandwich. Also I like the taste. Another option is to use mascarpone cheese instead of cream cheese.

Good fruits for fruit sando are any kind of berries, banana, mango. You can use any kind of fruit if its not watery. So watermelons are not good for fruit sando. Strawberries, mangoes, oranges, kiwis, blueberries, or peaches make great fruit alternatives. Mix and match to your liking!

Vegan options

• coconut whipped cream from canned coconut milk
• sweetened non-dairy yogurt

Take bread flour in a bowl and add boiling water and mix well. When it is cooled down, wrap with a sheet of cling wrap and refrigerate overnight or for a couple of hours in the fridge. The longer you rest the yudane the better the quality of the bread.

Take lukewarm milk, honey and instant yeast in a bowl. Allow it proof for 5 minutes.

Add the bread flour,sugar and salt into the bowl of a stand mixer. Attach the kneading hook onto the stand mixer and combine all ingredients on low speed 1.

Then tear the yudane dough into small pieces and add into the bowl. Then pour the yeast-milk mixture proofed earlier and whipping cream into the bowl. Combine all the ingredients on low speed 1. When all ingredients are combined, turn the speed up to 3 or 4. Knead for about 5 -8 minutes till well combined and smooth.

Now add the room temperature butter and knead on speed 3 or 4 for another 10 minutes till the dough is very smooth and elastic.

Stretch a portion of your dough. Keep on stretching until it becomes a thin film in the middle without breaking. The dough must be thin enough to pass light through it. If it is obtained without any tear, then your dough is properly kneaded and the the gluten is well developed. Then your dough is ready to rise.

If the dough tears before you’ve fully extended your fingers, the gluten isn’t quite ready yet. Knead the dough for another two minutes and try the windowpane test again.

Roll the dough into a ball and place the dough in a greased bowl. Wrap with cling wrap and allow the dough to proof at room temperature for 60 minutes or until double in size. After proofing, punch the dough down and roll it into a ball.

My dough weighed 496 grams. Cut the dough into two equal parts with a bench scraper. To divide into exactly 2 equal parts I cut the dough into 247 grams each. In case you dont have a weighing scale you can eye ball it.

Roll each dough by tucking the edges onto itself into a smooth ball. Allow the dough balls to rest for 15 minutes which is called Bench Rest. Cover the dough while resting using a cling wrap or a kitchen towel.

Grease a pan of size 8.5″ x 3.5″ x 3.5” using butter. If you are using a pullman style loaf pan dont forget to grease the lid also. You can use a normal loaf pan too.

Take each dough ball and place it seam side up. Roll out each dough ball into an elongated oval. Fold the dough tightly not letting any air in towards the centre from left and right. Again roll the dough to flatten the seams.

Rotate the dough 90 degrees. Roll it from the end away from you, towards you to form a cylinder. Pinch the seam closed and place it in the bread tin. Make sure both the dough balls are placed in the tin with their rolled sides towards the centre.

Cover it with a wet cloth or cling wrap and let the dough rise for a second time. Let the dough rise for about 30 minutes until almost 1 inch from the top rim of the loaf pan. Cover the loaf pan with its lid.

Preheat the oven to 190 degC/ 370 degF when the dough has proofed half way.

Place the loaf pan on the lower middle rack in the hot oven. Bake for about 35-40 minutes. Once you take out the loaf remove the lid of the tin. Wait for 5 minutes before you remove the bread. Remove the bread from the tin and cool it down on a rack.

Tips to make the crust soft

Take it out of the pan and brush some butter on all sides to make the crust soft.

Also cover it with a clean kitchen cloth for at least 5 minutes. Wrapping the bread in kitchen cloth will let the steam cool in the bread keeping it soft.

Soft and fluffy Shokupan Bread is Ready!! Always let bread rest for at least an hour before you slice. This bread is super soft. So it will be tricky to slice it when the bread is still warm.

Remove the core of strawberries.

Cut off both ends and peel the skin of the kiwis.

Using a paper towel, remove the moisture of the fruits.

Take 6 slices of bread and cut off the crust.

Take a bowl and make sure the bowl is clean and dry. Add the chilled heavy whipping cream and start whisking on low speed. Once bubbly, add sugar and cream cheese and start whisking on medium-high speed.

When you lift the whisk out of the cream and shows peaks the cream is ready. Check the consistency of the whipped cream as you whisk. It should be spreadable but not runny because it goes between the sandwich bread.

Now spread the whipped cream on one side of the sandwich bread. Make small cuts at the end of narrow end of the strawberry to resemble a tulip. Place the strawberry in the middle. Place a kiwi just beneath the strawberry. The kiwi will be the stem. Add some cream on top of the kiwi. Place another slice of kiwi on top of the cream. Add some more cream. Add another slice of kiwi on top. Add adequate whipped cream on top to cover the strawberry and kiwi. Place another slice of bread on top.

Cling wrap it tightly. Unless you have a photographic memory ( which I do not) using a marker pen, mark the line that you will be slicing later on. Keep in mind the cross section of the fruits.

Similarly I arranged the strawberries and kiwi in the manner shown. I cling wrapped and marked the sandwich.

Refrigerate for at least half an hour before cutting. This will allow the sandwich to hold up better when cutting later on. Clean your knife after slicing each time so that the bread would not get smeared with whipped cream.

Now the cross section is revealed for the first time!

Serve immediately. If you plan to transfer the sandwich, make sure to keep it chilled at all times.

It's best to enjoy it as soon as possible after you cut it. You could keep it in the refrigerator overnight before cutting in half.

Tips for a good looking Fruit Sandwich

• Think of the orientation of the fruits and cross section before you start making the fruit sandwich.
• Try to use the same-size fruits and arrange the fruits so they are aligned in a nice line

Hope you try this and enjoy it as much as we do. I will be delighted to know your comments and suggestions. If you do make this please share your experience here.