Pasco released "Domestic Wheat Tofu Cream Bun " yesterday (October 1st). It is a cream bun that uses domestic wheat such as "Yumechikara" for the dough, but what is wrapped inside is tofu cream instead of custard or whipped cream. I feel some kind of commitment to the fact that it says "tofu" instead of "soy milk".


The En-eating editorial department also got a tofu cream bun at a local supermarket! I decided to check the taste that I was interested in. By the way, the purchase price was 110 yen (excluding tax).


When you pick up the white bread, it feels soft, moist and fine. The corners are rounded, but it feels like tofu.

When I cut it in half, I could feel the dense feel of the fibers, which were so plump that they pulled a string! … It ’s definitely delicious.


When you bite into the delicate white skin (bread dough), you will find plenty of chubby tofu cream that is more like margarine than cream! The rich and smooth texture is certainly more reminiscent of tofu (especially silk tofu) than soy milk. And the taste I'm interested in is like adding tofu and custard and dividing by two . Although it is sweet, it is much more modest than custard or whipped cream, and you can feel the aroma of soybeans after swallowing.

Furthermore, the dough is moist and moist, just like a baby's cheeks! The aroma of wheat and the faint sweetness spread softly. The rich and sweet tofu cream goes perfectly with this chewy and smooth bread dough. Let's be clear ... this is insanely delicious.


The editorial staff who tasted it even commented, "Maybe it's the most delicious sweet bread I bought and ate at a supermarket recently." It's a cream bun with a moderate sweetness, so it's perfect when you want to eat something sweet, even if it's not a solid sweet.

When I baked it with a toaster until the surface was browned and ate it, the dough became soft and fluffy, and strangely, the taste of tofu cream was sweeter. This is also very delicious as this, but I think that the goodness of Otofu cream bun is the perfect balance between the texture of the bread and the tofu flavor of the cream, so the editorial department recommends eating it as it is without baking. I will!