The BEST JAPANESE RECIPE for your good eat and good health
Note for those who want to bake bread with my recipe: Please please please follow my instruction exactly the same at least ONCE. And then, make an arrangement if you want to, depend on your experience. I have so many varieties of questions about bread …
Orange Shokupan Now I want to share with you my orange Shokupan. I have so many recipes of Shokupan recipe from my pastry shop that I used to run for more than ten years. This bread is one of it, and I used to make it at …
Today I want to share, everything you need to know about gelatin, agar-agar powder (=Kanten,) and Vegan gelatin(=carrageenan and locust bean gum product.) In the Japanese kitchen, we explore the art of texture through a variety of gelling agents, each selected for its unique contribution …
Today I want to share with you how to make the Japanese Curry bread, aka Kare-Pan. Kare means Curry-pan means Bread, some of you have already guessed it what it is. This deep-fried bread with a crisp outside, filled with Japanese style curry inside is …
Today I want to share with you, my whole wheat Shokupan. I have so many kinds of Shokupan video lately, it’s only because I received so many questions! Whole wheat shokupan is one of the most asked question. Asking, Can I make Shokupan with whole …
Today, I’m going to be showing Shokupan for beginners. I have received so many questions about the consistency of the dough. My original Shokupan recipe contains 72% moisture, that is more amount than regular white bread recipe. Well, that’s the beauty of my Shokupan recipe, …
Today, I am going to be making, the ultimate Tamago sand. The previous video was a hit! That makes me want to make more egg sandwich videos! We have many varieties of egg sandwiches made with Shokupan. It’s a Japanese Conbini food staple, and this …
Today, I want to share with you, how to calculate bread dough to fit your tin. I am so glad that many of you tried making Shokupan during this period. I have seen beautiful bread that tagged me on Instagram. On the other hand, I …
Today, we are making Croissant Shokupan. Because we love Shokupan too much, we’ve made Croissant into Shokupan. Croissant requires a lot of butter to make light and crispy texture, but for this recipe, the amount of butter is less than the original ratio. It’s getting …
Today, I will show you how to make Cream puff in Japanese“Choux cream” . This is one of the most popular pastry in Japan. Thin airy choux pastry filled with a lot of vanilla pastry cream. Everybody loves it!