Tokyo Desserts

Recipe350 grams bread flour 70 grams brown sugar 4 grams salt 25 grams panettone seed powder 4 grams instant yeast 175 grams milk 1 egg yolk 1 egg 100 grams butter 80 grams raisins 20 grams lemon peel 40 grams orange peel 2 teaspoons brandy1.        Rinse the raisins in lukewarm water, drain thoroughly, and combine with the  orange peel, lemon peel, and brandy. Let rest for 30 minutes or overnight if you have time. Bring the butter to room temperature.2.        In a small bowl, mix the milk, egg yolk & egg.3.        In a large bowl...

March is the time for cherry blossoms in Japan, however, the month can be finicky - warm some days and down right cold on others. Cherry blossoms bloom in Japan in a wave starting from the southern area of the country and slowly move north. Just to add confusion to this story, there are different types of cherry blossoms. Some types of blossoms are early bloomers and show their pink flowers even in early February.March isn't just about blossoms; it's a month of transitions and closures in Japan. It marks the traditional end of the fiscal year ...

 Spring is the time for cherry blossoms in Japan. As the warm spring breezes blow in, the seasonal blossoms are soon to follow.Wagashi, Japanese sweets, are the perfect platform for expressing the seasons in beautifully designed desserts. Designs made of nerikiri are the perfect expression of the spring season.Read more about wagashi on Medium.Hope to see you there! ...

The official name of this bread is Kavring. It has a nice brown color and a slightly sweet taste. The bread is quick to put together since it does not contain yeast but is leavened using baking powder and baking soda.I used a standard size loaf pan for baking the bread. This recipe is quite generous and makes two loaves. Recipe180 grams bread flour90 grams rye flour1 teaspoon baking soda3/4 teaspoon baking powder3/4 teaspoon salt1/3 cup Golden syrup and molasses (add some of both to fill 1/3 cup)270 grams milk1. Whisk together the flours, baki...