Koppe Pan
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Koppe Pan is a Japanese sandwich-style bread roll. The origin is from the French coupé, meaning 'to cut', and the Japanese pronunciation koppe, referring to bread baked as a long roll and cut into individual portions.
It is a soft, slightly elongated sandwich roll or hot dog bun which has become a favourite and distinctly Japanese style of bread, rather than a direct copy of a Western item.
Koppe Pan first gained prominence as an army and civilian ration during World War 2. Each loaf was considered enough for one person when wheat-based bread was promoted as an alternative to rice, which was increasingly scarce.
Post-war, the Koppe Pan became increasingly popular as a snack sold by bakeries and convenience stores, often filled with jam or peanut butter, chocolate or savoury fillings such as ham, eggs, egg salad or croquettes.
Today, it remains a 'grab and go' bread in Japan with many regional variations.
INGREDIENTS (for 6 rolls)
320 gms strong white bread flour
80 gms all-purpose, low-gluten 'cake' flour
20 gms caster sugar
6 gms fine sea salt
12 gms dry milk powder
270 gms lukewarm milk
30 gms unsalted butter (softened)
6 gms instant active yeast
optional
egg/milk wash
METHOD
Into a bowl, add the flours, sugar, salt and milk powder and mix well.
Add the milk, yeast and stir well.
Gradually add the butter, kneading it in as you go.
Now knead continually for about 10 minutes until you have a soft and silky dough.
Place the dough in a lightly-oiled bowl, cover and leave until it has doubled in volume,
Tip the dough out onto a lightly-floured board, deflate (de-gas / knock back) and then divide into six equal portions.
Cover with a damp cloth and leave to rest for 10 - 15 minutes.
Roll each piece out into a rectangle and then fold the two long sides into the centre.
Now, fold the whole piece together and place seam side down. You now have a long roll, tapered towards the end. Pinch the seam well and place seam-side down on a prepared baking sheet.
Preheat the oven to 180⁰C (350⁰F) (Fan) and brush the tops with an eggwash/milk mixture. Adding a pinch of salt to the glaze will help to distribute it evenly.
Bake for 12 - 15 minutes in the oven until the tops are golden brown.
Cool on a rack before slicing and filling.
Classic Japanese fillings:
Egg salad (egg, a little chopped apple, Japanese mayonnaise, salt, pepper and lettuce)
Vienna Sausage ( seasoned sausage, mustard, lettuce and mayonnaise)
Prosciutto and cream cheese (thin prosciutto ham, cream cheese and purple cabbage)
Butter-jam (salted butter, strawberry jam or anko-style red bean paste)
And my taste tester?
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