'S' stands for Sunflowers, Sunshine, and Showa bread flour from Japan.
After weeks of blood, sweat and tears the APAC Summit is finally over. Today all I want to think about it warm sunshine, happy yellows and sunny sunflowers. Hello oven, it has been a while!
I brought home several types of flours from the Taipei International Bakery Show recently. Among them are two 1-kilo pack of Showa bread flour. It's a truly fantastic flour! As soon as I lifted the dough from the mixing bowl, I knew immediately that the bread is going to turn out fabulously. The dough was soft yet strong, wonderful aroma, and doesn't stick to my hands. Now I kind of regret that I hadn't bought more.
Oh no, this sunflower is so full, it's ready to burst! I was crazy enough to bring home the red bean filling all the way from the Taipei International Bakery Show, by the way.
Bread dough: 200 grams Showa PROMINENT, 20 grams all-purpose flour, 30 grams caster sugar, 1/4 teaspoon salt, 3 grams instant yeast, 25 grams egg, 130 grams water, 15 grams butter
Filling: 200 grams red bean filling,
Finish: egg wash, 10 grams sesame seeds