Ingredients with Measurements:
- 2 cups (250g) all-purpose flour
- 2 tablespoons (30g) sugar
- 1 teaspoon (5g) baking powder
- 1/2 teaspoon (2.5g) salt
- 1/2 cup (120ml) milk
- 2 tablespoons (30ml) vegetable oil
- 2 tablespoons (30ml) strawberry jam
- 2 tablespoons (30ml) strawberry syrup
Special Equipment Needed:
- Bowl
- Whisk
- Spatula
- 8x8 inch baking pan
- Parchment paper
Step-by-Step Instructions:
1. Preheat oven to 350°F (175°C).
2. In a bowl, whisk together the flour, sugar, baking powder, and salt.
3. Add in the milk and vegetable oil and mix until combined.
4. Line an 8x8 inch baking pan with parchment paper.
5. Pour the batter into the pan and spread it out evenly.
6. Drop spoonfuls of the strawberry jam and syrup over the batter.
7. Swirl the jam and syrup with a spatula.
8. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
9. Let cool before slicing and serving.
Time:
Preparation Time: 10 minutes
Cooking Time: 25-30 minutes
Temperature: 350°F (175°C)
Serving Size: 8-10 slices
Nutritional Information:
Calories: 180 kcal
Carbohydrates: 28g
Protein: 3g
Fat: 6g
Sodium: 170mg
Substitutions for Ingredients
- All-purpose flour: can be substituted with cake flour or whole wheat flour
- Milk: can be substituted with almond milk or oat milk
- Vegetable oil: can be substituted with melted butter or coconut oil
- Strawberry jam: can be substituted with any other type of jam or jelly
- Strawberry syrup: can be substituted with any other type of syrup
Variations:
- Add in 1/2 cup of chopped fresh strawberries to the batter
- Add in 1/4 cup of chopped nuts to the batter
- Add in 1 teaspoon of vanilla extract to the batter
- Top with whipped cream and fresh strawberries
Tips and Tricks:
- Make sure to line the baking pan with parchment paper so that the cake does not stick.
- Let the cake cool completely before slicing and serving.
Storage Instructions:
Store in an airtight container at room temperature for up to 3 days.
Reheating Instructions:
Reheat in the microwave for 30 seconds.
Presentation Ideas:
Serve the cake with a dollop of whipped cream and a sprinkle of powdered sugar.
Garnishes:
Whipped cream, powdered sugar, fresh strawberries.
Pairings:
Pair with a cup of hot tea or coffee.
Suggested Side Dishes:
Fruit salad, yogurt parfait, or a green salad.
Troubleshooting Advice:
If the cake is too dry, add a tablespoon of milk to the batter.
Food Safety Advice:
Make sure to store the cake in an airtight container at room temperature.
Food History:
Shokupan is a Japanese milk bread that is traditionally served for breakfast or as a snack. It is usually made with plain bread, but can also be flavored with different ingredients such as jam, syrup, or nuts.
Flavor Profiles:
Sweet and slightly tangy from the strawberry jam and syrup.
Serving Suggestions:
Serve as a breakfast or snack with a cup of tea or coffee.
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Region: Japanese