Strawberry Sando (Day 8 of Bread Challenge)

The Japanese sando. A beautifully crafted snack of shokupan (milk bread) and filling. This recipe is quite simple but don’t let that fool you. It is delightfully light and delicious

Over the past few years, the Japanese sando has become more popular in my area. It seems new restaurants have been opening that specialize in sando, mostly chicken. However, doing a quick web search shows that the strawberry sando version is most popular. I’ve also heard from many friends that it is delicious so I decided to try making at home.

Traditionally, the filling is made using dairy whipped cream but due to my intolerance of lactose, I substituted coconut cream instead. The great thing about coconut cream is that this whips up very well!

Ingredients

For 1 Sando
  • 2 slices of sandwich bread. I added 1/2 cup mini chocolate chips to my cube bread recipe
  • 6 – 8 strawberries
  • 16.9 ounces (500ml) coconut cream, whipped
  • 1 teaspoon maple extract
  • 1/4 cup powdered sugar

Directions

1. Follow the directions in my cube bread recipe but add mini chocolate chips to the dough OR use store bought bread. Basically just acquire two slices of sandwich bread.

2. Put the coconut cream in a bowl and with a hand mixer, whip until well aerated.

3. Add maple extract and sifted powdered sugar. Whip until stiff peaks are formed.

4. Assemble the sando starting with a layer of whipped cream on top of one slice of bread.

5. Arrange the strawberries so that the cross section is enticing when the sando is cut diagonally. Fill in any extra space with diced strawberries.

6. Add another layer of whipped cream and, finally, the other slice of bread.

7. Wrap in plastic wrap and chill in the refrigerator for 10 minutes. This ensures the whipped cream holds it shape when being cut.

8. Remove from refrigerator and slice off the crust. Finally, slice diagonally and enjoy!

Video

Recipe

Strawberry Sando

The sweet and fruity version of Japanese Sando
Prep Time 15 mins
Total Time 15 mins
Servings 1 sando

Ingredients
  

  • 2 slices sandwich bread I added 1/2 cup mini chocolate chips to my cube bread recipe
  • 6 – 8 strawberries
  • 16.9 ounces (500 ml) coconut cream whipped
  • 1 teaspoon maple extract
  • 1/4 cup powdered sugar

Instructions
 

  • Follow the directions in my cube bread recipe but add mini chocolate chips to the dough OR use store bought bread. Basically just acquire two slices of sandwich bread.
  • Put the coconut cream in a bowl and with a hand mixer, whip until well aerated.
  • Add maple extract and sifted powdered sugar. Whip until stiff peaks are formed.
  • Assemble the sando starting with a layer of whipped cream on top of one slice of bread.
  • Arrange the strawberries so that the cross section is enticing when the sando is cut diagonally. Fill in any extra space with diced strawberries.
  • Add another layer of whipped cream and, finally, the other slice of bread.
  • Wrap in plastic wrap and chill in the refrigerator for 10 minutes. This ensures the whipped cream holds it shape when being cut.
  • Remove from refrigerator and slice off the crust. Finally, slice diagonally and enjoy!

Notes

Total time does not include time it takes to bake the sandwich bread