Japanese fruit cream sandwich

Slice the tops off the strawberries. Peel the tangerines and oranges and take the membrane off the outside of each slice.

For the tangzhong, combine 75 g bread flour and 135 g whole milk in a medium saucepan over medium heat, stirring and heating until it is a sticky paste that leaves a thin film of residue and has no huge lumps. Chill.

Mix 720 g bread flour, 7.5 g yeast, 45 g sugar and 7.5 g salt in a large bowl.

Tear the chilled tangzhong into chunks, mix it in, then add the heavy cream, whole milk and honey.

Mix another five to ten minutes until the dough is sticky, shiny and free of lumps.

Move the dough to an oiled bowl and proof about one hour until doubled.

Invert onto the work surface, punch down and divide into roughly four equal portions.

Flatten each, tuck the edges in and roll into a ball, repeating the tucking and pulling so the dough stretches taut and the surface is smooth and shiny.

Butter the loaf pan thoroughly, set the four balls in the middle back to back and slide the lid on.

Proof another hour or so until the dough reaches about 80% of the way to the top of the lid.

Bake at 350F for about one hour.

Sprinkle 4 tsp unflavored gelatin over a quarter cup of cold water and let it bloom until fully absorbed.

Microwave about 10 seconds until the gelatin dissolves, stir and set aside to cool.

Whip 3 cups heavy whipping cream with 3 tbsp sugar in a stand mixer to soft peaks.

Add the cooled gelatin mixture and mix about 10 more seconds until combined; chill to set.

Invert the baked loaf onto a wire rack and cool to room temperature.

Slice the bread into half inch slices, stack them and slice the crusts off a stack at a time.

Working over saran wrap, spread cream on a slice outwards, leaving a lump in the middle as a bed for the fruit.

Set the fruit on the diagonal, matching the height of the same fruit at the other corners, lining the pieces up along the diagonal for the cross section.

Pipe stabilized cream over the top, filling the gaps so there are no air pockets when it is squished.

Top with a crustless slice, then wrap twice in saran wrap, once lengthwise and once widthwise, and mark the direction of the fruit.

Rest in the fridge at least one hour, ideally overnight, so the bread hydrates from the cream and fruit. Two hours were used here.

Cut along the marked diagonals with a long serrated knife.