Sunday October 4, 2009
Tokyo, Japan
Nice Balmy Pre-fall Weather
Today I made a traditional Japanese steamed bread called Yomogi Pan. "Pan" means bread in Japanese and is derived from the Portuguese word for bread "pao". "Yomogi" is a Japanese herb from the mugwort family and is classified as a medicinal herb. Supposedly it is good for women. Not sure what it does but every time I ask someone they just say it is very good for you.
The bread unflavored can be used to make cha sui bo - the steamed barbecued pork buns served in Dim Sum restaurants. It is relatively easy to make but you need a Japanese or Chinese steamer to make authentic Yomogi Pan.
Ingredients:
A:
- 80grams of strong flour
- 1 and 1/3 tsp dry yeast
- 3T sugar
- 1/2tsp baking powder
- 5 grams of Yomogi, softened in hot water and dried thoroughly by wrapping with a cheese cloth and squeezing
- 90-100cc of water
B:
- 80 grams of strong flour
- 1/3tsp salt
- 10 grams shortening
C:
- 60 grams Ama Natto: Sugar coated soybeans found in Japanese stores
How to Make:
Mix ingredients in A in a bowl, adding water last by pouring over the yeast. Mix with wooden spatula. In a separate bowl add ingredients B. After A is well blended add the ingredients from B into bowl and continue mixing until somewhat blended. Then put the dough on the table and start kneading until dough is nice and smooth.
This is a package of Yomogi. I have no idea if it is available outside Japan. However, in Japan, supermarkets sell them.
This is what Yomogi looks like after softened in hot water and squeeze-dried.
The "V" stroke of kneading. Rolling the dough while making a "V". Something I learned during class.
The flatten the dough to a square sprinkle the Amanato, roll the dough once length wise and then roll again to make a ball.
The dough is now ready for the first fermentation. Let rise for about 25-35minutes at 40C. At the class, we use a "fermenting machine". I've got to get one of these when I go back to the States.
The dough should have doubled in size. Then punch the dough and divide into 5 portions. Easiest way to do this is to weigh the dough, divide weight by 5, then divide the dough, weigh each piece and adjust so they are about the same size.
Cover dough with damp cloth and let sit for about 10 minutes. Then flatten the dough, round and cut 3 slices at the edge of the dough as shown below. Cover with canvas cloth and damp towel and do the 2nd fermentation – 20-25 minutes at 40C.
Now we are ready to steam the bread. Prepare the steamer by following the manufacturers instruction. Basically, you fill the pot with water, place the steamer on top and wait for steam to form. Carefully (steam is very hot!) place the bread in the steamer and team for 8-9minutes. Carefully remove the basket and the bread is done! It should be eaten within a day as it is a moist bread.
Luv these steamers! On my list to buy at Kappabashi. In the photo, is my teacher.
Yomogi Pan. Its very very soft. I remember our Nanny- Yoshiko-san, steaming bread. I definitely will make this again.