CookingfromLos Angeles Times1 week agoJyan Isaac's Milk BreadUsing yudane—flour heated with milk to gelatinize starch—produces the tender, fluffy texture characteristic of shokupan, distinct from crusty sourdough and bagels.
Everyday cookingfromwww.nytimes.com6 months agoI Didn't Think French Toast Could Get Any Better, but Here We AreHong Kong-style French toast is a delicious weekend treat best enjoyed with shokupan or any soft white bread.