Hello! I am new here to JapanForum! I joined because everyone seems very friendly and likes to help each other prepare the most authentic Japanese food possible.
Recently I have been trying to make momopan. Momopan is that bread found in Japanese bakeries in the late spring that is soft and chewy on the outiside and filled with peaches and cream on the inside. When I lived in Japan I would eat it every spring. I miss it so much now.
I have already done a few experiments. But I can't seem to figure out how to cook the bread without the outside turning brown and hard. I have tried using water-roux and steaming. Still without the proper results. Does anyone know the secret?
Thanks for the help!