Recipe for Japanese Cheesecake - You’ll love it if you are a fan of lighter, springy cakes. I also love this version because it calls for less eggs than most recipes for Japanese cheesecakes! Beware though, it is likely that you’ll have the whole loaf to yourself in one sitting!
Japanese Shoku Pan // 4 1/2 c bread flour 1/2 c AP flour 250ml milk 190ml whipping cream 1 egg 2 T milk powder 4 T fine sugar 3 t dry yeast 1/2 T salt After proof, make 4 balls, roll out to squares, roll them tight, put 2 in a loaf pan, rise, bake @ 375 for 45-50 min.
Sticky Chinese chicken traybake: Slash 8 skin on and bone in chicken thighs. Mix 4 tbs hoisin sauce, 2 tsp sesame oil, 2 tbs clear honey, 1½ tsp Chinese five-spice powder, thumb-sized knob of ginger and 2 garlic cloves, grated, s&p; pour over chicken. Marinate 2-12 hours, roast at 180C 35 min, basting 1-2 times. Add a chopped bunch spring onions and 50g toasted cashews; cook 5-10 min. Serve with brown rice. | BBC goodfood