In this article, we introduce the dedication behind the popular "Maru Pan" from Daikanyama GARDEN HOUSE CRAFTS, beloved both as plain bread and a snack.

GARDEN HOUSE CRAFTS is a bakery café opened in 2015. Since its inception, we have cherished using locally sourced wheat and selecting healthy ingredients to create bread that is gentle on the body.

Maru Pan is a table bread loved by children and adults alike for its gentle sweetness and chewy texture, made with whole wheat flour. Let's introduce the secret of its texture, flavor, and three popular flavors.

Dedication 1: Bread Gentle on the Body Using Brand Wheat and Spring Love Whole Wheat

The dough of Maru Pan contains over 80% whole wheat flour, making it a representative of bread made with whole wheat.

We use "Spring Love" whole wheat from Hokkaido, which has very fine particles compared to typical whole wheat.

It is carefully ground to bring out the maximum flavor of wheat and create bread with excellent nutritional value. (quoted from the Yamasan Seifun sales site)

Therefore, Maru Pan and Whole Wheat Angle Bread made from the same dough have a uniform brown color throughout. Unlike typical whole wheat bread, they do not have a rough texture or coarse particles, achieving a smooth and moist texture.

For those who are not fond of the texture and flavor of whole wheat, including children, we encourage you to try this bread. Additionally, to enhance the flavor of whole wheat dough, we prepare a small amount of dough the day before to ferment, which is then added to the whole wheat dough prepared on the day.

Dedication 2: The Secret of Chewy and Moist

Because whole wheat has less gluten and is more difficult to work with than regular flour, GARDEN HOUSE CRAFTS' whole wheat dough is very chewy and moist.

The secret lies in the "Yudane method." By gelatinizing (alpha) the flour with hot water to make Yudane, the chewy texture is enhanced. Also, it greatly increases the water absorption rate of the flour, resulting in a very moist bread with a water absorption rate of 97% (normal bread is about 65%).

During baking, Maru Pan is baked at a high temperature of 250°C for a short time, resulting in a thin crust and a moist and chewy interior.

By the way, in the whole wheat dough, we use only milk in addition to the hot water for Yudane. This abundant use of milk contributes to a gentle sweetness, making it easier to eat.

We also combine other ingredients with whole wheat, such as "brown" ingredients like brown sugar, maple syrup, which adds gentle sweetness, and sesame oil for a smooth mouthfeel and flavor that complements the minerals of whole wheat.

In addition to milk, a small amount of buttermilk powder is added to enhance the milky aroma behind the wheat, making it easy to eat plain or delicious when sandwiched between sweet cream.

Dedication 3: Special Cream Sandwiched Between

One of the popular snacks at GARDEN HOUSE CRAFTS is the "Maru Pan Series," which sandwiches cream between Maru Pan. Three varieties are always available: "An Butter," "Peanut Raspberry," and "Rum Raisin." Seasonal flavors are also available.

The cream sandwiched inside Maru Pan is carefully selected by the chef at that time.

• An Butter

We purchase crushed red beans using a rare variety called "Yumemurasaki" from Hokkaido. This variety of red beans is rare, and even the red bean shop encourages us to continue using it, as it has a good aroma and taste.

It goes well with just the right sweetness and butter, and when combined with the chewy Maru Pan, it evokes a nostalgic and reassuring taste reminiscent of Japanese confectionery, making it consistently popular at our store.

• Peanut Raspberry

We use organic peanuts made from Chiba Prefecture in the Peanut Butter.

"We carefully process peanuts cultivated by contract farmers with all their heart to bring out the original taste of peanuts. (quoted from bocchi's HP)"

We were strongly attracted to the attitude of bocchi, which is made in a visible relationship, and more than anything, the deliciousness of the peanut butter with a good roasting aroma was the trigger for this Maru Pan.

We also make homemade raspberry jam to accompany the peanut butter. By reducing the amount of sugar compared to commercial products and cooking it over high heat for a short time, the acidity and flavor of the raspberry remain, so we are particular about making it by hand.

It is rare to combine peanut butter and raspberry, but it is a common combination in America. Many bakery craftsmen and sales staff say, "This is my favorite!"

• Rum Raisin

We also make rum raisin cream by soaking rum raisins for about a week.

We use green muscat raisins for raisins. Unlike general raisins, it has a fruity aroma and less bitterness, and we soak it in rum for about a week to let it soak thoroughly.

The buttercream uses half regular butter and half fermented butter. Only fermented butter would leave a heavy aftertaste, so we deliberately use half to add sweetness with condensed milk.

In addition, there are other breads based on whole wheat dough, such as "Whole Wheat Walnut Raisin" and "Whole Wheat Chocolate Bread." There are also various limited-time flavors for each season, including "Strawberry Milk," "Jasmine Apricot," and "Apple Caramel."

With a simple and delicate flavor and a commitment to ingredients, Maru Pan offers infinite variations and is full of charm that can be enjoyed in any scene. Please try it once.