Pain au Lait-生クリーム入りパン

This bread is very rich, soft, sweet and moist.  Instead of water, fresh cream with 36% fat and milk is used.  Small amount of butter is also added to the dough during kneading process like brioche…

Pain Rustique – リュスティック

This is a Japanese interpretation of Pain Rustique. It requires preferment. The recipe is from a Japanese book by Masako Takahashi. As the dough require 75g of preferment, it takes almost a half da…

Cocoa Angel Food Cake-ココアシフォンケーキ

As angel food cakes are really popular in Japan, I tried one at home.  I used a recipe from cookpad, a Japanese recipe website.  Although generally angel food cake recipes do not have baking powder…