Bangkok is a cosmopolitan city, like Tokyo, and you can find any kinds of food from all over the world.
Especially Japanese food is easy to find in Bangkok。
It’s everywhere.
So, finding Shoku-Pan in Bangkok is not a problem.
You can even find specialty stores that sell authentic Japanese Shoku-pan.
However, finding “vegan” Shoku-Pan is a challenge.
But that’s okay.
Because I came prepared.
I don’t know how many people pack their bread pans, but this made it into my suitcase from Minnesota.
The flour and yeast I bought here are working great.
Dough rises very well.
I’m still loving my bee wax wraps.
I’m so proud that I haven’t bought plastic wraps.
What can I say?
My oven rocks!
I’m almost feeling bad that I doubted you, Mr. Oven.
When I looked for an oven, there were a few things that were important to me.
One of the things was the size.
I wanted at least 30 L just so that I could bake Shoku-Pan.
And I’m glad that my 30 L oven handled Shoku-Pan baking perfectly well.
The kitchen smelled SO good!
The bread turned out amazing!
So soft and fluffy.
A little note for myself.
*This is for a 1.5-KIN pan.
*Milk = I used soy milk
*Warm = lukewarm
*1 teaspoon yeast = approx. 3g
*Baked for 30 min.
*Cover the top with parchment paper once it turns brown.
By the way it was a nice sunny day yesterday, perfect for laundry.
When we lived in the U.S. I never hung laundry outside because we had a dryer inside the house.
It was convenient because we could do laundry anytime even when it was pouring rain.
Now we hang laundry outside, and I don’t mind doing it.
One. I now have time.
(If I was still working full-time, I would feel very differently!)
Two. I like the smell of the sun on the clothes and towels.
