- Janny de Moor - https://www.jannydemoor.nl/en -

Japanese buns


Baking tool:




Dough (makes twelve buns):

On top:


Bean paste:

They were in Tokyo, my son and an English collegue and they stayed in a traditional hotel: paper walls, go splishy splashy in a deep barrel together, fine dining at a low table.

The Englishman could stand everything but that breakfast of miso soup with tofu, kelp and pieces of fish .. no! Then better such a ‘hamburger bun’ An Pan from the baker’s shop.

Japan did not know an own bread until the end of the 19th century. Portuguese and Dutch  merchants had their bread baked by fellow-countrymen, but this was not to the taste of a Japanese. Until an unemployed Sumo wrestler got the idea to use sake yeast for pan-dough as soft as butter (pão = Portuguese for bread) and to fill it with sweet azuki bean paste: an. These soft buns became very popular.

Soft bread is also made by adding a wheat porridge made at 65 ˚C. Another Japanese invention, in the whole of South East Asia known under the Chinese name Tangzhong since the nineties of last century.