Best Nachos Supreme

Who doesn't like nachos? It is easy, you can make it for one person or a crowd, and each person can tailor it to what toppings they like too, and it tastes great! A real crowd pleaser! 
It's one of those food that if it's on the table, you can't stop munching on it. Very popular during game time too!

Shokupan Summarized (Read This!)

With a few of different methods and all the pros and cons of each, I thought it would be so much easier to find the summary and key aspects of each method in one place.
If you are wondering which method to choose, please read this first.

Shokupan (Japanese Milk Bread) with Autolyse Method

Last part of the Shokupan series, straight-dough with autolyse. What is autolyse? It simply means combining water and flour in the dough and let it sit to fully let the flour to hydrate and let magic happens. Who knew that flour can take a long time to fully absorbs the water when you mix it? I have a post dedicated for explaining what happens during autolyse and what benefits it has. 

If you don't have the time or the patience to use pre-ferment (Poolish method from previous post) or Yudane, but still want the bread to have great texture and more flavor, autolyse is the answer. I would say it is an improved straight dough method with very little extra time and no extra work.

Shokupan (Japanese Milk Bread) With Straight Dough Method

It is only fitting to include this one in the series, as this is the most common method that is used by many home bakers and bakeries, including me, for an obvious reason. It is fast, no-fuss method. No need planning, no need preparation the night before or waiting for starter, and it uses more yeast which means faster rising.
This was supposed to be the last version of methods I tried, but there is one more coming ;P.

Caprese Pasta

This marks my first post for a non-dessert type of food. When I first made this blog many moons ago, I was single, living with my brother, and LOVES to bake. I did cook, not intensively, but never thought about making it pretty or put it in a blog.

Shokupan (Japanese Milk Bread) with Yudane Method

The second method I tried in making this Shokupan is yudane method. This method is similar to its more popular relative, Tangzhong. Tangzhong requires the flour and liquid to be boiled until it forms a paste that is then cooled to room temperature before using. The ratio of flour and water is typically 1:5.

With Yudane, the ratio varies a bit, but at most I've seen 1:1.5 and instead of boiling the two together, the water for yudane has to be boiling and you pour it on the flour and mix it to form a dough. The dough is then refrigerated overnight or at least set aside for a few hours. The longer it sits, the more flavor it will develop. The idea behind these two method is to create a gelatinized mixture from the gluten as you mix it with boiling water, creating a chewy bread.

Shokupan (Japanese Milk Bread) with Poolish Method

I have been baking bread quite often, really often in fact, with most of them being Asian buns with assorted fillings. Two or three years ago, I even made bread a few times per week for months during Summer to test out different methods, recipes, experimenting different proportions. This time, I made something different. Basic white bread. Not just any white bread, but Japanese milk bread.