My baking destination of choice this week
just had to be Japan, and as I wait for a Reykjavik guide book to be delivered
to the office (if they don’t knock it down before then) and secretly, or
not-so-secretly, go back over my steps and stare in a mixture of shock and
excitement at tickets for a plane that instead will take me half a world away
in under three weeks’ time, I kind of see a pattern there.
This time, your favourite escape (and bake)
artist (that would be myself. Hi) is sharing a recipe for some fluffy vegan Japanese
bread buns that are filled with sweet red bean paste, and do not contain any traces
of maple syrup, dates (that’s probably for the best), nor Atlantic halibut (definitely for the best).
Two mouthfuls and you can forget other people's sinking ships and perhaps also your ones, and let your compass (head?) spin again for a little while.
