Sakura an-pan, blossom sweet bread

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The sweet bread of the season is topped with a cherry blossom !

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It’s seasonal variation of anpan, a kashipan (Japanese sweet bread) filled with anko sweet bean paste. :

anpan

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A sweet bread dough : 1 ts of yeast, 3 tbs of kurozato black sugar, 2 cups of AP flour, enough tonyu (home-made soy milk) to wet that. I’ve mixed it in the home-bakery machine.
Filled with sakura an paste and shaped.

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DIY sakura bean paste (click here)

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Baked 20 minutes at 180 C. OK, the shapes are… what they are.

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Only one had a perfect aspect, but they were all delicious. I didn’t make enough.

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Cheese and flowers : Sakura from Hokkaido

Sakura, a cherry blossom cheese. It’s a delight.
A special offer at the local shop. It’s as costly as imported cheese, as it has no relation with the mass produced standard “Japanese cheese”.

The packaging is nice too. It’s a cow milk cheese, with the addition of a salt pickled cherry blossom and leaf.

It got a prize in Switzerland as you can see.
It is made in this farm in Hokkaido. They have cows from Switzerland. I see that they even make raclette. It’s tempting. Maybe you’ll see some here…

It’s a strong cheese, and yes, it clearly tastes of cherry blossom.

I bought the bread too. It’s a black rice bread. It’s a bit different from mine.

So now, we can have a nice tray of Japanese cheese and bread.