Welcoem to posts!!
in the future - u will be able to do some more stuff here,,,!! like pat catgirl- i mean um yeah... for now u can only see others's posts :c
New Japanese curry bread with cheese recipe(チーズカレーパン)
Link:https://youtu.be/rMtMC4vptm4?si=mmjT8...
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Halloween Sourdough 🎃
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I’ve baked this Seeded Sourdough Bread several times now, and it’s absolutely delicious. Perfect for making toast!
Link:youtube.com/shorts/u_aoz37qK_...
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Just a little update, I've changed my logo from the noodle bowl to my new bread logo.
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Simple white loaf(食パン) with Yudane method
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New video "Fresh Bagels(ベーグル) at Home: An Easy, Step-by-step Recipe with Yudane.
The Yudane method is a Japanese technique used in bread-making. Here’s how it works:
Yudane Dough: Yudane is a dough created by mixing boiling water with a portion of the flour used in the bread recipe. This mixture is allowed to rest overnight. The heat and water cause the starch in the flour to undergo gelatinization, resulting in a glue-like consistency.
Chewy Texture: When kneading bread, adding this gelatinized dough enhances the texture, giving the bread a pleasantly chewy quality.
Benefits:
Water Retention: Yudane allows the dough to hold more water, leading to a moister crumb.
Chewiness: It imparts a desirable chewiness to the bread.
Sweetness and Umami: Yudane enhances flavour by increasing sweetness and umami.
Slow Aging: Bread made with Yudane ages slowly and remains fresh.
Drawback: The only downside is that preparing the hot water mixture requires overnight resting, which can be time-consuming.
Despite this minor effort, the Yudane method is highly recommended for baking delicious, chewy-textured bread. It’s gaining popularity, especially among Japanese bread enthusiasts. 🍞🇯🇵
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80% hydration sourdough with herbs and cheese.
Sorry for being so late posting the recipe, but here goes:
Ingredients:
240g white bread flour
60g T55
40g salt
240ml water
70g Leaven
Instructions:
Autolyse: Mix all the flour with 210ml of water and let it rest for 30 minutes to 1 hour.
Add the salt and the remaining 30ml of water. Mix well and let it rest for 40 minutes.
Slap the dough for 5 to 10 minutes, then rest for another 40 minutes.
Perform the first coil and fold, then rest for 40 minutes.
Laminate the dough by adding cheese and herbs. Bulk ferment for 3 hours, doing two more coil and fold . Allow to grow 1.5x bigger.
Shape the dough and leave it in the refrigerator overnight.
On the next day, preheat your oven to 250°C. Bake the bread for 20 minutes with steam, then remove the steam and bake for another 15-20 minutes until golden brown.
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80% hydration sourdough bread with chili-fried eggs for lunch
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Thank you to everyone who voted for the 90% Hydration Focaccia. As promised, here is the video: https://youtu.be/hef3FTYJ1T0?si=gOcrT...
Hope you enjoy it! 😊😊😊
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Hello bread lovers! What would you like me to do next?
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Hello, Welcome to my channel.
My Formosa Food began as a blog where I shared 🍜Taiwanese, Japanese, and Asian-inspired cuisine. Since then, I’ve unearthed a passion for baking. Join me on my baking journey, and let’s inspire more people to bake at home
🍞 From flour to oven, I’m on a delightful journey of creating mouthwatering sourdough, yeast-risen, and Asian-style breads. Join me as I knead, rise, and bake my way through the world of homemade goodness! 🍰🥖
⚠️ Reproduction, re-upload, re-broadcast and distribution of my copyrighted videos is prohibited.