'S' stands for Sunshine, Sunflowers 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 sunshine, sunflowers and golden bread loaves.
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, a pack of red bean paste, and a pack of taro paste. I love myself when I'm crazy like that.
Today I'm using the super duper PROMINENT bread flour. As soon as I lifted the dough from the mixing bowl, I knew that the bread is going to turn out fabulously. It's smooth, pliable, and smell SO good.
Bread dough: 200 grams Showa PROMINENT, 20 grams all-purpose flour, 3 grams instant yeast, 30 grams caster sugar, 1/4 teaspoon salt, 25 grams egg, 130 grams water, 15 grams butter
Filling: 200 grams red bean filling
Finish: egg wash, 10 grams sesame seeds