Japanese Fruit Sando
Equipment
Ingredients
Bread
Japanese milk bread (Shokupan) (fresh)
4 slice
Whipped Cream
heavy whipping cream (cold)
240 ml
sugar (granulated)
25 g
Fruits
strawberries (fresh, hulled)
4 piece
kiwis (fresh, peeled)
2 piece
oranges (fresh, segmented)
1 piece
bananas (fresh, sliced)
1 piece
Instructions
Prepare the fruits
Wash fruits, remove cores or skin, and pat dry with paper towels.
Make the whipped cream
Whisk heavy cream on low speed, gradually add sugar, then whip at high speed until stiff peaks form.
Assemble the fruit sandos
Remove crusts from bread, spread whipped cream, arrange fruit in a pattern, add more cream, and top with bread.
Chill the sandwiches
Wrap each sando tightly in parchment or plastic wrap, mark cut line, and refrigerate for at least 1 hour.
Cut and serve
Remove wrap, slice along marked line, and serve immediately.
Original recipe
Storage
Best enjoyed within 24 hours. Do not freeze as texture will be affected.
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