Originally Posted by
Gradfly
I jumped on the sourdough train about a year ago. Judging from social media trends, its a very crowded train. Looking forward to going down the yudane highway, now that I learned the proper Japanese term and can look for more recipes. Most places I've referenced use the Chinese term, tangzhong.
Lucked out with yeast and the flour, I happened to stock up on a large package of instant yeast and a large (10 lb) sack of flour a month before the stay at home order. I'm glad the large packs of European-style butter (82% butterfat) are still available.
Melon pan has been on my hit-list for things to bake. Do you have a good resource for Japanese pastry/baking recipes?
I got really into baking with yudane about 8 years ago, but then stopped due to health issues and then gave up most carbs as a way to recover (which was very successful).
Am going to go back into it. During my 2011/2012 personal “yudane boom” I used this recipe (Hah! Just realised I’m in the comments!), which in turn led me to using a few Chinese sources for Japanese style baking projects. It’s rather easier to get Japanese tutorials nowadays than it was back then.
Asian-Style Pain de Mie | The Fresh Loaf
It’s excellent, but it is a three day process. Which means there’s never been a better time to get back into making it.
Can’t remember which recipe I used to use for melon pan. Have just ordered the hartshorn salt from a vendor in Bulgaria so I have a bit of time to decide (I used to buy it from a Scandinavian grocers in London, but they don’t have it now). If anybody knows of a great recipe, would love to see it.
Found it! This is the recipe I used to use for melonpan. Not as convinced about it as the enriched pain de mie though. I do remember it was good, but keeping evaporated milk AND condensed milk AND milk powder is too tricky.
http://web.archive.org/web/201102031...hristines.html