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There is something deeply comforting about a fresh loaf of shokupan. While classic Japanese milk bread often uses milk and butter, this version uses heavy whipping cream to create an incredibly tender crumb with less fuss. The cream brings richness, softness, and moisture, giving the bread a beautiful texture. It’s an excellent recipe when youContinue reading “Japanese-Style Whipped Cream Shokupan”

This cheesecake is by far, the easiest to create compared to it’s New York or Japanese cousin. Because its supposed to burnt, cracked, and cooked at high heat, a water bath is not needed. Super easy to make and delicious when allowed to come to room temperature. To make the burnt cheesecake you’ll need 250gContinue reading “Burnt Cheesecake”

The soufflé cheesecake originated in Japan and is widely known as the Japanese Cheesecake. Incorporating whipped egg whites into the cake mixture and baking in a water bath gives it a pillowy soft and light as air texture. It’s super delicious! What we need to bake two 6-inch cake: 250g cream cheese, 125g milk, 75g butter, 6 eggs, 170g sugar,Continue reading “Japanese Cheesecake”

These edible morsels are perfect as gifts for all occasions and they’re sure to wow guests at parties! What we need: For 24 cupcakes: 250g salted butter, 200g fine caster sugar, 5 eggs, 250g cake flour, 12g baking powder, vanilla extract for flavor. For the frosting: 3 egg whites, 150g fine caster sugar, 2g cream ofContinue reading “Cupcakes with Swiss Meringue Frosting”

Pies made with fresh fruits are delicious when they are minutes out of the oven. There are 3 parts to this fabulous pie – the crust, the custard and the crumble.Recipe serves 6. 305 calories per serving (but it’s worth it!). What we need: Crust: 50g salted butter, 100g plain flourCustard: 100g milk, 25g sugar,Continue reading “Banana Custard Pie”