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Shokupan recipe?

So, I attempted the recipe with fairly basic methods of mixing/rising/baking... Failure :(

Apr 19, 2007
avitjacobson in Japan

Honey-fried bacon

Well, I was reading Cervantes's Don Quixote and it was mentioned that the main character ate bacon fried in honey.. Well, this sounds really good to me, but after various experiments, I can't find a way to fry anything in honey, it always just burns Any help?

Apr 12, 2007
avitjacobson in Home Cooking

Why Can Lactose-Intolerant People Eat Some Cheeses and Not Others?

I was always curious about this myself, Im pretty intolerant, myself, but Id noticed that sometimes parmesian or a couple of other cheeses were no problem for me. Now I wonder, if I buy a block of cheese which I know to cause me trouble (for example, mozerella or brick cheese) and then let it age a couple months, will it make it less of a problem for me? Im not very well-educated on cheese, though, so I dont know if it will age without molding quickly, or if the mold on cheese is evena problem.

Apr 12, 2007
avitjacobson in Features

Shokupan recipe?

high gluten or bread flour, by that do you mean one or the other, or are you saying they are the same thing?

Apr 10, 2007
avitjacobson in Japan

Shokupan recipe?

There're those wacky translations I was uncertain of as well.. Also, there were no directions on the baking, so i wasnt sure what temp/time etc; also how many times/how long it needed to rise, etc. but thank you for the link.

Apr 10, 2007
avitjacobson in Japan

Shokupan recipe?

Hey, I'm hoping someone can help with this; I'm looking for a recipe to make shokupan. I found a couple online but they're only in Japanese, which I can't read... Online translators don't make any sense and call for ingredients such as "powerful powder" which I've never heard of. The shokupan I've had before has been sold by a few different names, including "fine toast" It's usually thickly sliced and quite fluffy! Any help would be awesome.

Apr 04, 2007
avitjacobson in Japan