Fujisan Bread

I went to the local Asian bakery (again) and uncovered this gem. Fujisan bread, a light, laminated, slightly sweet brioche-croissant-hybrid, is named after Mount Fuji in Japan due to its enfolding, pitted appearance. There's also a rich rich fusion of cultures harbored by this delicacy (https://bake-street.com/en/fujisan-bread/). Inspired by French and Japanese cuisine, Fujisan bread mimics a very similar texture to croissants while encasing the Tangzhong bread making technique (see my blog post, Tangzhong Black Bean Buns for reference). 

My first few bites into this was heavenly. It was soft, extremely fluffy, and flaky, and the powdered sugar on top tied everything together. It's everything a croissant wants to be and has been; however, the dichotomy lies within the lack of butter. There isn't as much of the rich, cream fat piquancy in this bread, and that was pretty much expected, considering the fact that most Asian sweets don't incorporate that much fat in them in the first place. I'm not complaining though, and my arteries are definitely not complaining either. All in all, I highly recommend you to try this delicious, fluffy bread out-- it will take you to heaven!

Link(s):

https://bake-street.com/en/fujisan-bread/

https://moon-bakes.blogspot.com/2020/06/black-bean-buns.html