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<YouTube url="https://www.youtube.com/watch?v=eixJLbZQ0fE&pp=ygUQY2hlZiBydiBjcmlua2xlcw%3D%3D" />

## Chef RV's Chocolate Crinkles: A Chocolate Lover's Dream

Chef RV's Chocolate Crinkles are the epitome of indulgence. These irresistible cookies boast a rich, fudgy center enveloped by a delicate, crackly sugar crust. With their unique combination of textures and intense chocolate flavor, it's no wonder they've become a favorite among dessert enthusiasts everywhere.

Created by the renowned Chef RV, these crinkles are a testament to his culinary prowess and passion for crafting delectable treats. As the perfect balance between a brownie and a cookie, they're sure to delight your taste buds and leave you longing for more. Whether you're a seasoned baker or a novice in the kitchen, this recipe is your ticket to chocolate heaven.

## Ingredients for Chef RV's Chocolate Crinkles

To create these mouthwatering morsels, you'll need:

- 250g brown sugar
- 2 eggs
- 105g vegetable oil
- 90g cocoa powder
- 60g melted milk chocolate
- 125g all-purpose flour
- 1/4 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp salt
- Granulated sugar (for rolling)
- Powdered sugar (for rolling)

These ingredients harmonize together to create a flavorful and fudgy crinkle that will leave you craving more.

## How to Make Chocolate Crinkles

### Prepping the Chocolate Crinkles

Before you start, make sure you have all the ingredients ready to go. Here's a step-by-step guide to prepping your chocolate crinkles:

1. In a large mixing bowl, combine brown sugar, eggs, vegetable oil, cocoa powder and melted milk chocolate. Stir until well combined.
2. Sift in the flour, baking powder, baking soda, and salt. Mix until just combined. Do not over mix.
3. Cover and chill the dough for at least 2 hours, or overnight for the best results.

### It's Baking Time!

Now that your dough is chilled and ready to go, preheat your oven to 350°F (180°C) and follow these steps to bake your chocolate crinkles:

1. Line a baking sheet with parchment paper.
2. Using a cookie scoop or your hands, form balls of dough about the size of a golf ball.
3. Roll each ball first in granulated sugar, then in powdered sugar, ensuring a generous coating.
4. Place the dough balls on the prepared baking sheet, about 2 inches apart.
5. Bake for 10-12 minutes on a pre-heated oven at 350F/180C, or until the edges are set and the centers are slightly underbaked.
6. Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

## Boost Your Chocolate Crinkles Game: Tips and Tricks

- Use high-quality cocoa powder and milk chocolate for a richer, more intense chocolate flavor.
- For an even fudgier texture, try chilling the dough for at least 4 hours or overnight.
- Experiment with different types of sugar coatings, such as colored sugar for a festive twist.

## Ingredient Substitutes

- Can't find milk chocolate? Use semi-sweet chocolate instead.
- Out of vegetable oil? Substitute with an equal amount of melted butter or coconut oil.
- For a gluten-free version, swap the all-purpose flour with a gluten-free flour blend.

## Nutritional Breakdown

Serving size: 1 cookie

- Calories: 150
- Fat: 7g
- Carbohydrates: 22g
- Protein: 2g
- Fiber: 1g
- Sugar: 15g

Keep in mind that nutritional values may vary slightly depending on the specific brands and ingredients used.

## Last Bites

Chef RV's Chocolate Crinkles are a delightful treat that combines a rich chocolate flavor with a satisfyingly chewy texture. With this recipe in hand, you'll be the star of any gathering or simply enjoy a delicious homemade dessert.

## Frequently Asked Questions

### How long can I store these chocolate crinkles?

You can store the baked cookies in an airtight container at room temperature for up to 1 week. Alternatively, freeze them for up to 3 months, then thaw at room temperature before enjoying.

### Can I use dark chocolate instead of milk chocolate?

Absolutely! Dark chocolate will give your chocolate crinkles a more intense, bittersweet flavor.

### Can I add mix-ins to the dough?

Yes, feel free to add chopped nuts, chocolate chips, or dried fruit for an extra burst of flavor and texture.

### How can I tell when my chocolate crinkles are done baking?

The edges should be set, while the centers should be slightly underbaked to ensure a fudgy texture. Be careful not to overbake them, as they can become dry.

### Why do I need to chill the dough before baking?

Chilling the dough helps to solidify the fats, which prevents the cookies from spreading too much during baking. It also allows the flavors to meld and develop, resulting in a more delicious cookie.


Dive into the delightful world of Chef RV's Chocolate Crinkles, a luscious blend of sweetness and rich chocolate!

Chef RV Chocolate Crinkles


<YouTube url="https://www.youtube.com/watch?v=6HVDmHRHMOU&t=1258s&pp=ygUSY2hlZiBydiBsZWNoZSBmbGFu" />

## What is Leche Flan?

Leche flan is an exquisite Filipino dessert that has captivated the hearts and taste buds of food enthusiasts worldwide. Combining a silky-smooth texture with a burst of citrusy flavor, this heavenly treat is the perfect finale to any meal.

## Ingredients

- 10 egg yolks (use XL/Jumbo yolks, or add 1 to 2 more if using medium)
- 1 tall can evaporated milk
- 2 cans (around 390 grams each) condensed milk
- Zest of 3-5 Dayap, OR zest of 2 lemons
- 2-4 tablespoons sugar per Llanera (leche flan mould), for caramelizing
  ##The Step-By-Step Recipe

### Getting the Caramel Right

The foundation of any great Leche Flan lies in its caramel. Follow these steps to get the perfect, glossy caramel base:

1. Pour 2-4 tablespoons of sugar into each Llanera.
2. Heat the Llanera over low heat, carefully swirling the sugar until it melts and forms a golden-brown syrup.
3. Remove from heat and let the caramel set before adding the custard mixture.

### Smooth Custard for a Heavenly Texture

Achieving that luscious, velvety texture is easier than you think. Follow these tips for a foolproof custard:

1. Combine the egg yolks, evaporated milk, and condensed milk in a mixing bowl.
2. Gently whisk the mixture, avoiding overmixing to prevent air bubbles.
3. Strain the mixture through a fine sieve to remove any lumps or impurities.
4. Stir in the Dayap or lemon zest.

### Layering the Flavors

Now it's time to marry the caramel and custard:

1. Gently pour the custard mixture into the Llanera, over the set caramel.
2. Cover the Llanera with aluminum foil, sealing the edges tightly.
3. Place the Llanera in a bain-marie (water bath) with hot water reaching halfway up the sides of the mould.

### Cooking to Perfection

The secret to a perfectly cooked Leche Flan is patience and attention:

1. Bake the Leche Flan in a preheated 350°F (175°C) oven for 45-60 minutes, or until the custard is set but still slightly wobbly in the center. Alternatively, steam the leche flan for roughly the same amount of time.
2. Remove from the oven and let it cool to room temperature.
3. Refrigerate for at least 4 hours, or overnight for best results.

## Nutrition Information

Given the ingredients used in this Chef RV Leche Flan recipe, here's a rough estimate of the nutritional content per serving (assuming 8 servings):

- Calories: 450 kcal
- Protein: 12 g
- Fat: 20 g
- Saturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 55 g
- Sugar: 50 g
- Dietary Fiber: 0 g
- Cholesterol: 270 mg
- Sodium: 160 mg
- Calcium: 350 mg
- Iron: 1 mg

Please note that these values are approximate and can vary depending on the specific brands and measurements used in your recipe. This dessert is high in calories, protein, and calcium, but it's important to enjoy it in moderation due to its significant sugar and fat content.

## Ingredient Substitutes

If you can't find Dayap, you can use any of the following substitutes:

- Lime zest
- Calamansi zest
- Orange zest

## Tips and Tricks for the Perfect Leche Flan

- For a richer flavor, use a mix of brown and white sugar for the caramel.
- To prevent curdling, avoid overcooking the custard.
- When caramelizing sugar, keep a close eye to prevent burning.
- To easily remove the Leche Flan from the mould, run a thin knife or spatula around the edges before flipping it onto a serving plate.

## Last Bites: Savoring Your Chef RV Leche Flan

After all your hard work, it's time to revel in the fruits of your labor. Carefully unmould your Leche Flan onto a serving plate and enjoy the symphony of flavors and textures as you take a bite of this heavenly dessert.

## FAQs

### What is the difference between Leche Flan and Crème Caramel?

While both desserts are custard-based and feature caramel, Leche Flan is a Filipino version that uses condensed milk and evaporated milk instead of regular milk or cream, resulting in a denser, creamier texture.

### Can I make Leche Flan without an oven?

Yes, you can steam the Leche Flan on a stovetop. Just ensure that the water in the steamer doesn't touch the bottom of the Llanera, and steam for 30-45 minutes or until set.

### How long can I store Leche Flan in the refrigerator?

Leche Flan can be stored in the refrigerator for up to 5 days. Just make sure to cover it tightly with plastic wrap or aluminum foil to prevent it from absorbing other odors.

### Can I use whole eggs instead of just the yolks?

Using whole eggs will result in a lighter, less creamy texture. For the best results, stick to using just the egg yolks.

### Can I use a different mould if I don't have a Llanera?

Yes, you can use ramekins, glass or ceramic baking dishes, or even silicone moulds. Just make sure to adjust the cooking time accordingly, as different mould sizes and materials may require different cooking times.


Let's make Leche Flan with our favourite Chef RV Manabat and his mom. We have compiled some tips to make this delectable Filipino dessert better!

Chef RV Leche Flan


<YouTube url="https://www.youtube.com/watch?v=xcnxD9Y95oc&pp=ygURY2hlZiBydiB5ZW1hIGNha2U%3D" />

## Yema Cake Ingredients

### For the Yema Filling:

- 1 can (14 oz / 397g) condensed milk
- 4 egg yolks
- 120 ml (½ cup) evaporated milk
- 30g (2 tbsps.) cornstarch
- 60g (¼ cup) butter

### For the Chiffon Cake:

- 130g (1 cup) cake flour
- 5g (1 tsp) baking powder
- Pinch of salt
- 50g (¼ cup) white sugar
- 60 ml (¼ cup) vegetable oil
- 120 ml (½ cup) pineapple juice
- 4 egg yolks
- 4 egg whites
- 50g (¼ cup) sugar
- Pinch of cream of tartar

## How to Whip Up Chef RV's Yema Cake

### Preparing the Yema Filling

1. In a saucepan, combine condensed milk, egg yolks, and evaporated milk.
2. Mix in cornstarch and whisk until smooth.
3. Cook over low heat, stirring continuously, until the mixture thickens.
4. Remove from heat and add butter. Stir until well incorporated.
5. Set aside to cool.

### Baking the Chiffon Cake

1. Preheat your oven to 325°F (160°C).
2. In a bowl, sift together cake flour, baking powder, and salt.
3. Add white sugar, vegetable oil, pineapple juice, and egg yolks to the dry ingredients. Whisk until smooth.
4. In a separate bowl, beat egg whites, sugar, and cream of tartar until stiff peaks form.
5. Gently fold the egg white mixture into the cake batter.
6. Pour the batter into an un-greased 9-inch round cake pan.
7. Bake for 25-30 minutes, or until a toothpick inserted comes out clean.
8. Cool the cake up side down to ensure the cake does not shrink.
9. Allow the cake to cool completely before removing from the pan.

### Assembling the Yema Cake

1. Spread a generous amount of yema filling around the cake.
2. Cover with freshly grated cheddar cheese.
3. Refrigerate for at least 2 hours before serving.

### Ingredient Substitutes

Evaporated milk: You can use whole milk as a substitute.
Pineapple juice: Orange or apple juice can work as an alternative.
Cream of tartar: Swap it with an equal amount of lemon juice or white vinegar.

## Nutritional Info

This Yema Cake recipe, as given, provides approximately:

- Calories: 450
- Fat: 23g
- Cholesterol: 195mg
- Sodium: 220mg
- Carbohydrates: 55g
- Fiber: 1g
- Sugar: 40g
- Protein: 10g

## Final Scoop

Chef RV's Yema Cake is a delightful fusion of creamy yema filling and fluffy chiffon cake that's sure to impress your family and friends. This Filipino dessert is a must-try for anyone who loves a sweet and satisfying treat. So, go ahead and give it a whirl! Once you've mastered this recipe, you'll find yourself making it time and time again.

## Frequently Asked Questions

### Can I use a different type of flour for the chiffon cake?

Cake flour is recommended for this recipe, as it creates a lighter, fluffier texture. However, you can substitute it with all-purpose flour. To make 1 cup of cake flour, remove 2 tablespoons of all-purpose flour and replace it with 2 tablespoons of cornstarch.

### Can I make this recipe egg-free?

Making an egg-free Yema Cake is quite challenging, as both the yema filling and chiffon cake rely heavily on eggs. However, you can experiment with egg substitutes like silken tofu or aquafaba. Keep in mind that the texture and taste may vary.

### How should I store leftover Yema Cake?

Store leftover Yema Cake in an airtight container in the refrigerator for up to 5 days. Due to the creamy yema filling, it's best not to leave it at room temperature for an extended period.

### Can I freeze Yema Cake?

Yes, you can freeze Yema Cake. Wrap it tightly in plastic wrap and then aluminum foil before placing it in a freezer-safe container. It can be stored in the freezer for up to 3 months. To serve, allow it to thaw in the refrigerator for several hours.

### Can I use a different frosting or filling for this cake?

Absolutely! You can experiment with other frostings or fillings such as whipped cream, chocolate ganache, or fruit preserves. Just make sure the filling is thick enough to hold the cake layers together.

### Can I make this Yema Cake into cupcakes?

You sure can! Simply divide the batter into cupcake liners and bake for 15-20 minutes, or until a toothpick inserted comes out clean. Top each cupcake with a dollop of yema filling and enjoy!


Recreate Chef RV Manabat's Yema Cake with our recipe. Yema cake is a milk and caramel cake that will take you back to your childhood with every bite.

Chef RV Yema Cake


## Ingredients

### Chicken and Marinade

- 500g boneless, skinless chicken breasts, cut into bite-sized pieces
- 1 tbsp soy sauce
- 1 tsp ginger, grated
- 2 tsp cornstarch

### Crispy Coating

- 60g cornstarch
- 60g all-purpose flour
- 1 tsp baking powder
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp paprika
- 60ml water

### Chilli Sauce

- 2 tbsp vegetable oil
- 2 cloves garlic, minced
- 1 tbsp ginger, grated
- 4 tbsp tomato ketchup
- 3 tbsp sweet chilli sauce
- 2 tbsp soy sauce
- 1 tbsp rice vinegar
- 1 tbsp honey
- 1/2 tsp red pepper flakes (adjust to taste)

## Substitutes

If you're unable to find some of the ingredients listed above, consider these alternatives:

- Sweet chilli sauce: try a combination of hot sauce and sugar
- Rice vinegar: opt for apple cider vinegar or white wine vinegar

## Let's Get Cooking

1. Marinate the Chicken
   In a mixing bowl, combine chicken, soy sauce, ginger, and cornstarch.
   Cover and refrigerate for at least 30 minutes.
2. Create the Crispy Coating
   In a separate bowl, mix cornstarch, flour, baking powder, salt, black pepper, and paprika.
   Gradually add water, stirring until a smooth batter forms.
3. Coat and Fry the Chicken
   Heat oil in a deep frying pan or wok over medium heat.
   Dip the marinated chicken pieces into the batter, ensuring they are fully coated.
   Fry the chicken in batches until golden brown and crispy, about 3-4 minutes per side.
   Place cooked chicken on a paper towel-lined plate to absorb excess oil.
4. Prepare the Chilli Sauce
   In a separate pan, heat vegetable oil over medium heat.
   Add garlic and ginger, and sauté for 1-2 minutes.
   Stir in ketchup, sweet chilli sauce, soy sauce, rice vinegar, honey, and red pepper flakes.
   Simmer for 5 minutes, allowing the sauce to thicken.
5. Combine and Serve
   Add the crispy chicken to the pan with the sauce, stirring to coat each piece.
   Serve immediately over steamed rice, garnished with spring onions and sesame seeds.

## Nutritional Information

- Calories: 425 kcal
- Protein: 32g
- Fat: 18g
- Carbohydrates: 35g
- Sodium: 1435mg
- Fiber: 1g
- Sugar: 14g

## Final Thoughts

With this easy Crispy Chilli Chicken recipe, you can recreate your favorite takeout dish at home. The perfect balance of flavors and textures will delight your taste buds and leave you craving more.

## Frequently Asked Questions

### Can I use chicken thighs instead of chicken breasts?

Absolutely! Chicken thighs are often more tender and flavorful. Feel free to substitute them for chicken breasts, just make sure they are boneless and skinless.

### How can I make this dish gluten-free?

You can easily make this dish gluten-free by replacing the all-purpose flour with a gluten-free alternative and using tamari or coconut aminos instead of soy sauce.

### Can I bake the chicken instead of frying it?

Yes, you can bake the chicken for a healthier option. Preheat your oven to 425°F (220°C) and place the coated chicken on a wire rack set over a baking sheet. Bake for 20-25 minutes, flipping halfway, until golden and crispy.

### How can I make this dish less spicy?

To reduce the heat, simply use less red pepper flakes in the sauce or omit them altogether. You can also use a mild chilli sauce instead of a hot one.

### How long can I store the leftovers?

Crispy Chilli Chicken can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, place it in a pan over medium heat, stirring occasionally until warmed through. Note that the chicken may lose some of its crispiness upon reheating.

### Can I add vegetables to this dish?

Of course! Feel free to add your favorite veggies, like bell peppers, onions, or broccoli, to the sauce during the simmering process. This will give the dish extra color, flavor, and nutrition.

Now, it's time to put on your apron and whip up some delicious Crispy Chilli Chicken. Enjoy!


Discover the secret to making the perfect Crispy Chilli Chicken with our easy-to-follow recipe, complete with ingredient substitutes, nutrition info, and FAQs.

Crispy Chilli Chicken


## Equipment You Will Need

- 8-inch cake tin
- Mixing bowl
- Spatula
- Aluminium foil
- Measuring spoons
- Tongs

## Ingredients You'll Need

### For the Caramel

- 4 tbsp sugar

### Ube Leche Flan Mixture

- 10 large egg yolks
- 1 can (410g) evaporated milk
- 1 can (397g) sweetened condensed milk
- 1 tsp pure vanilla extract
- 3 tsp ube extract
- Fine sieve

## A Sweet Symphony: Crafting Your Ube Leche Flan

### Prepare the Caramel

Using an 8-inch cake tin, heat 4 tablespoons of sugar over low heat until the sugar has dissolved and caramelised. Swirl the sugar around to ensure all parts of the bottom of the tin has been coated.

### Whip Up the Ube Leche Flan Mixture

In a bowl, gently mix together the egg yolks, evaporated milk, sweetened condensed milk, vanilla extract, and ube extract. Do not agitate the mixture too much to avoid creating air bubbles.

Pour the mixture through a sieve to remove any lumps.

### Steam and Cool

Pour the ube leche flan mixture over the caramel sauce in the cake tin then cover with aliminium foil.

Steam the flan for 45-60 minutes, or until a toothpick comes out clean. Alternatively, bake using a boiling hot water bath at 160C or 325F for about 60 minutes.

Allow it to cool to room temperature, then refrigerate for at least 4 hours.

## Ingredient Substitutes for Ube Leche Flan

- Ube extract: If you can't find ube extract, you can use grated ube or ube powder mixed with a bit of water to form a paste.
- Evaporated milk: Replace it with a combination of whole milk and heavy cream.
- Sweetened condensed milk: You can make your own by simmering a mixture of milk and sugar until it thickens.

## Nutritional Information

Here's the approximate nutritional information for a serving of this Ube Leche Flan (assuming 10 servings per recipe):

- Calories: 350 kcal
- Protein: 9g
- Fat: 16g
- Carbohydrates: 42g
- Sugars: 37g
- Fiber: 0.5g

Please note that the actual nutritional values may vary depending on the specific ingredients used.

## Frequently Asked Questions About Ube Leche Flan

### What type of mold should I use for my ube leche flan?

You can use any mold, such as a round cake pan, a loaf pan, or individual ramekins. Just make sure to adjust the steaming time accordingly based on the mold's size.

### Can I make a vegan version of ube leche flan?

Yes, you can substitute the egg yolks with silken tofu, the evaporated milk with almond or soy milk, and the sweetened condensed milk with a plant-based condensed milk. Adjust the consistency and flavor as needed.

### How long does ube leche flan last in the refrigerator?

Ube Leche Flan can be stored in the refrigerator for up to a week, covered with plastic wrap or in an airtight container. It's important to let it cool to room temperature before refrigerating to prevent condensation.

### Can I freeze ube leche flan?

Yes, you can freeze ube leche flan for up to a month. Wrap it tightly in plastic wrap and place it in an airtight container before freezing. To serve, thaw it in the refrigerator overnight.

### Can I use a different flavoring instead of ube extract?

Absolutely! You can experiment with other flavors like pandan, coconut, or even matcha. Just replace the ube extract with your desired flavoring and follow the same recipe.


Discover the creamy delight of Leche Flan, a classic Filipino dessert. Learn how to create this luscious, caramel-topped treat at home.

Ultimate Ube Leche Flan


## What is Japanese Milk Bread

Japanese Milk Bread, also known as Hokkaido Milk Bread or Shokupan, is a soft and fluffy bread that has become popular worldwide. Its unique texture and slightly sweet taste make it a versatile choice for both sweet and savory dishes.

## Ingredients to Make Japanese Milk Bread

- 540g bread flour
- 80g granulated sugar
- 9g salt
- 7g instant yeast
- 1 large egg
- 300ml full cream fresh milk, room temperature (maximum 30C or 90F)
- 60g unsalted butter, softened

## Ingredient Substitutes

If you can't find certain ingredients or prefer alternatives, consider these substitutes:

- Bread flour: You can use all-purpose flour with 2 tbsp vital wheat gluten added per cup of flour.
- Granulated sugar: Replace with an equal amount of honey or maple syrup.
- Instant yeast: Use 1.25 times the amount of active dry yeast.

## Step-by-Step Guide to Making Japanese Milk Bread

Follow this simple guide to make your own Japanese Milk Bread at home.

1. Combine the dry ingredients
   In a large mixing bowl, combine the bread flour, granulated sugar, salt, and instant yeast.

2. Add the wet ingredients
   Add the egg and full cream fresh milk to the dry ingredients, and mix until a shaggy dough forms.

3. Incorporate the butter
   Add the softened unsalted butter to the dough and mix until fully incorporated.

4. Knead the dough using the Richard Bertinet slap and fold method
   This method involves lifting the dough and slapping it onto the work surface, then folding it over itself. Repeat this process for 10-15 minutes, or until the dough becomes smooth, elastic, and slightly sticky.

5. First rise
   Place the dough in a greased bowl, cover with a damp cloth, and let it rise for 1-1.5 hours, or until doubled in size.

6. Divide and shape
   Punch down the dough, then divide it into equal portions. Shape each portion into a tight ball, then roll each ball out into an oval shape. Fold the sides of the oval inwards and roll the dough tightly, sealing the seam.

7. Second rise
   Place the shaped dough in a greased loaf pan, cover with a damp cloth, and let it rise for another 45-60 minutes, or until it reaches the top of the pan.

8. Preheat the oven
   Preheat the oven to 350°F (175°C).

9. Bake the bread
   Bake the bread for 30 minutes, or until golden brown and a toothpick inserted into the center comes out clean.

10. Cool and enjoy
    Remove the bread from the oven, let it cool in the pan for 5 minutes, then transfer it to a wire rack to cool completely.

## Nutrition Information

Based on the provided ingredients, here is the estimated nutrition information per serving:

- Calories: 280
- Fat: 7g
- Carbohydrates: 46g
- Protein: 8g
- Sodium: 370mg

## Final Thoughts

Japanese Milk Bread is a delightful addition to any meal or snack. Its soft, fluffy texture and subtle sweetness make it a versatile bread that can be enjoyed with a variety of dishes. By following this easy-to-follow recipe, you'll be able to make your own delicious loaf at home. Don't forget to experiment with ingredient substitutes to suit your preferences or dietary needs, and always remember the Richard Bertinet slap and fold method for the perfect dough consistency.

## Frequently Asked Questions

### Can I use a stand mixer instead of the slap and fold method?

Yes, you can use a stand mixer with a dough hook attachment to knead the dough. Knead on medium speed for about 10-15 minutes, or until the dough is smooth and elastic.

### How can I store leftover Japanese Milk Bread?

Store the bread in an airtight container at room temperature for up to 3 days. You can also freeze the bread for up to 3 months, just ensure it's wrapped tightly in plastic wrap or foil.

### Can I use whole wheat flour for this recipe?

You can substitute up to half of the bread flour with whole wheat flour, but keep in mind that the bread will have a denser texture and slightly different flavor.

### Can I add other ingredients to the dough, like dried fruits or nuts?

Yes, you can add your favorite mix-ins, like dried fruits, nuts, or chocolate chips, to the dough before shaping. Be sure to fold them in evenly for a uniform distribution.

### Can I use this recipe to make dinner rolls or other shapes?

Absolutely! You can shape the dough into dinner rolls or other shapes, like braids or twists. Just be sure to adjust the baking time as needed based on the size and thickness of the shaped dough.


Make these fluffy and milky-licious Japanese Milk Bread at home with our easy-to-follow recipe. This is perfect as a snack or as an accompanying dish.

Asian Recipes

Chef RV Chocolate Crinkles

Chef RV Leche Flan

Chef RV Yema Cake

Crispy Chilli Chicken

Ultimate Ube Leche Flan

Japanese Milk Bread Rolls Recipe