Tag Archives: Yudane

Beary Chocolate Bread by Bakeomaniac!

OKAIMONO

  Beary Chocolate Bread! Create cute, chocolately and fluffy bread at home! These brown little cuties are a sure crowd pleaser! Developed by @Bakeomaniac the recipe uses the water roux method. The method developed by the Japanese that makes bread super light and fluffy!  Enjoy with milk or tea with your favourite condiments or simply on its own!  BEARY CHOCOLATE BREAD Recipe by Bakeomaniac.  This recipe uses the Kuma Bear Bread Tin but

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Fresh Fruit Flower Naked Cake

OKAIMONO

Bake this lovely fresh fruit flower naked cake especially if you love the pairing of soft, airy sponge cake with the lightness and fluffiness of whipped fresh cream and the sweetness from fresh fruits. Look no more. It’s literally a piece of cake!   Fresh Fruit Flower Naked Cake Makes 1 x 20 cm cake using the Sakura Chiffon Tin (3 layers)  or 1 x 6 inch round cake (4 layers) This recipe

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Soft Japanese Milk Bread using Water Roux Starter (Yudane Method)

OKAIMONO

Have a love for soft, fluffy Japanese Milk Bread?   Come try making it at home with the Yudane method!  The Yudane (湯種), or more commonly known as the Tang Zhong / Water Roux method originated from Japan and comprises of a starter dough by mixing flour to water in the ratio of 5:1 and then heating up the starch over low heat.  the heated roux helps to lock in moisture making the bread

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