Andrea’s trying her hand at the tangzhong method of bread making with King Arthur’s version of Japanese Milk Bread Rolls. After a quick call to the KAF Baker’s Hotline (which she loves to do), Andrea reports these light and fluffy rolls reminded her of Parker House rolls, and were quickly devoured in her house.
Review: Homemade Royce’s Nama Chocolate from Jun & Tonic
Both hosts modified this recipe to make fewer than the 125 chocolates the full recipe yields. Stefin halved hers, while Andrea went down to 1/4. (It was easy to do thanks to the weights included in the recipe.) Both hosts used chocolate that was essentially 65% cacao, with Stefin blending milk and dark, and Andrea using a 62% Scharffen Berger chocolate bar. Both agree that using the best cream, butter and chocolate you can find is worth it in these velvety smooth, creamy, rich, and decadent “truffles.”
This Week’s Bake Along: Extra Tall Extra Fluffy Japanese Soufflé Pancakes (a.k.a., Gram Cafe Pancakes) from Iamafoodblog.com
Iamafoodblog.com’s Stephanie has paid homage to the famous Extra Tall Extra Fluffy Pancakes at the internationally renowned Gram Cafe, with this make-at-home recipe. There’s a bit of crafty prep work before you get down to ingredients, so be sure to read the recipe thoroughly before you start. Grab your stapleless staplers (or not) and bake along with us! We’d love to see your results — tag us on Instagram @preheatedpod.
Ingredient Deep Dive: Red Bean Paste
The hosts talk about this historic and delicious ingredient, which plays a crucial role in several Japanese desserts, and discuss how to make it yourself.
Previously on Preheated …
Three Years Ago: Episode 31: Sugar Free Chocolate Ice Cream
Two Years Ago: Episode 80: An (Ice Cream) Dream Come True
One Year Ago: Episode 129: Major League Caramel Corn
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