Shokupan - Egg sando’s
From my summer sandwich series, “simple summer sandwiches”, and one of my most favorite sandwich combo’s. The recipe is so rewarding, perfect for lunches, picnics and parties!
Shokupan (bread) recipe
Servings: 12-14 slices
Time: 4 hours total
Prep & storage: Best eaten within 2 days. Bread stores well for up to 3 days, covered airtight, in plastic.
Notes: This bread uses “tangzhong” which is a paste made from flour and milk. It is supposed to make the bread last and stay soft and fresh for longer. And I can vouch that it actually does!
Ingredients:
Tangzhong:
115 milk
30 flour
Other ingredients:
200 g milk
2 eggs
550 g bread flour
80 g butter
1,5 tsp salt
3 tsp sugar
25 g fresh yeast or 7 g dry active yeast
Instructions:
1. Cook 115 ml milk with 30 g flour in a saucepan on medium heat, until a paste form. Let it cool down. In another bowl add milk, the eggs along with the yeast, sugar and salt.
2. Stirr till the yeast has dissolved completely then add the flour and the flour paste. With your dough hook attached to your kitchen machine, kneat the dough 5-6 minutes on medium to high speed, then add the butter and kneat for an additional 10 minutes until you get a glossy dough.
3. Tranfer the dough onto a lightly flour-dusted surface and form it / tug it into a ball.
4. Let it rise for 1 hour at room temperature.
5. After the dough has rested and tripled in size, give it a punch, give it a light kneat and divide it into 3-4 equal sized balls, which you tighten up with your hands. Roll them out and fold them in like shown in the video.
6. Add some parchment paper in a bread pan and arrange the dough balls. Let them rise for a second time for 45 minutes.
7. Preheat the oven to 200°C fan.
8. After the second rise, brush the bread with a whisked egg and bake in the oven for 30 minutes.
Egg salad
Ingredients:
For 2 sandwiches:3 hard boiled eggs (cut into small cubes)
2 tbsp mayo
2 tbsp creamcheese
1/2 tsp curry powder
1/3 tsp garlic powder
1/3 tsp salt and pepper
Chives
Instructions:
1. Mix together mayo, creamcheese, curry & garlic powder, salt and pepper until combined.
2. Add the eggs and fold.
3. For that iconic sando look, you can optionally soft boil two more eggs for exactly 6 minutes. Add them to an icebath immediately to cool down and then peel . Add some egg salad on top of a freshly sliced bread, create a small hole in the middle, place a softboiled egg in each sandwich before cutting before cutting.