Shio pan(or salt bread) is one of those Japanese pastries that I had a more recent relationship with, but one that I adore greatly. Soft, fluffy, vaguely croissant-shaped bread with a salty flavor, this was a great concept for me to use Horacio, my sourdough starter, in. Unlike with my previous shio pan recipe, this…
Tag: tangzhong
Charsiu Milk Buns
Charsiu is comfort. Back when I was a child, I was an EXTREMELY picky eater. All the caps were needed there to emphasize how I basically wouldn’t eat seafood, certain kinds of fruits(pineapples, mangoes, and blueberries) and vegetables(bitter melon understandably, lettuce, gourds of any kind, and squash), and randomly coconut flakes(but I would still eat…
Pumpkin Toast with Koji Mascarpone
This is one of those rare instances where all of the ingredients for this recipe happened to be all there in my refrigerator already. I had leftover pumpkin from making a cake with it, I had bread from a failed milk bread sandwich attempt, and I had both heavy cream and koji as my usual…
Scallion-Sausage Roll Epis
I’m sure for a lot of you, your first question when reading this recipe post would be “what’s an epis?”. An epi, epis being the plural form, is a kind of bread loaf that where the dough is initially shaped like a baguette, but is then snipped and fanned out to sort of look like…
Ube Wool Buns
I have always adored the aesthetic of wool bread. The dough is scored repeatedly on one side then rolled up prior to baking to create these really pretty ridges on top of the dough. There is just something about that appearance that takes me back to Asian bakeries. I wanted to make sure that this…
Brioche and pesto buns
I have been meaning to make these for a couple months now. A few years ago, my sister and I were watching Mind of a Chef, and more specifically, an episode that featured chef April Bloomfield. In that episode, she was making these “breakfast buns”, which consisted of puff pastry and a broccoli rabe pesto….
Pandan Melon Pan
Melon pan is probably one of the most iconic Japanese pastries out there. Soft fluffy bread enrobed in a crunchy, cookie-like shell, these breads are just all kinds of textural fun to eat! If you have ever had Mexican conchas or Chinese/Taiwanese pineapple buns, these are quite similar to those. The name “melon pan” refers…
Tangzhong noodles with miso-sesame dressing and Thai chilies
After I made boba from scratch, I had a bizarre epiphany – if I were to cook flour with water into a gelatinous paste, and use that to make noodles, would they come out super chewy? When you are making boba, you do that process with water and tapioca flour to gelatinize the starch, resulting…
Maritozzo buns with cream and Earl Grey tea
I have been wanting to make these buns for what feels like a century(in actuality, closer to 2 months). The idea of these fluffy buns with a perfect line of cream, it just sounds like eating a cloud! For those unfamiliar with what maritozzo are, they are Roman(Italian) bread buns that are stuffed with cream….
Pistachio and chocolate milk bread babkas
So when I was making this recipe, I wanted to do something babka-esque, and as I was measuring out the dry ingredients to make a brioche, it dawned upon me that maybe doing a milk bread babka could be a lot of fun! With brioche, it is rich, dense, and buttery. With milk bread, you…
Freddy's Harajuku 