Japanese Strawberry and Kiwi Cream Sandwiches on Milk Bread

What you need

• 12 medium strawberries
• 1 kiwi
• 300 ml (1 1/4 cups) heavy cream, well chilled
• 40 g (3 tbsp) granulated sugar
• 6 slices shokupan, Japanese milk bread, about 2 cm (3/4 in) thick

Method

Restated from the original video

1. 1

   Rinse the strawberries, pat them completely dry and pull off the stems.

2. 2

   Peel the kiwi, cut it into thick half-moons and blot them dry on paper towels.

3. 3

   Whip the cream with the sugar in a bowl set over ice water until it holds firm peaks. Stop as soon as it is stiff, or it turns grainy.

4. 4

   Lay out 3 slices of shokupan and spread each with a thick layer of cream.

5. 5

   Press 3 strawberries in a diagonal line across the middle of each slice, then fill the two corners on either side with the rest of the fruit.

6. 6

   Cover the fruit with more cream, filling every gap, and top with the remaining slices. Press down lightly.

7. 7

   Wrap each sandwich tightly in cling film and mark on the film where the diagonal line of strawberries runs.

8. 8

   Chill until the cream is firm, about 1 hour.

9. 9

   Unwrap, trim off the crusts with a serrated knife, then cut each sandwich in half along the marked line, wiping the blade between cuts. Serve cold.

Imported from zhangcatherine.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.