Japanese milk bread – Shokupan @rachelallencooks #foodaware

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  • rachelallencooks's profile picturerachelallencooksVerifiedHappy Homemade Bread Day 🍞

    Japanese milk bread – Shokupan

    This is a Japanese tear-and-share loaf of bread with the most wonderful pillowy soft texture. It’s inspired by the Yudane and Tangzhong method where a little bit of flour and water or milk (both in this case) are cooked together to make a white sauce before mixing in the remaining ingredients. This method pre-gelatinises the starch in the flour allowing it to absorb more liquid, giving you a super-light loaf that stays fresh for longer as it retains the moisture.

    It also is divine with cinnamon, cardamom,dried fruit and/or candied peel added as a sweet treat.

    Here’s the recipe 👇🏽 below in Comments in 2 parts! Happy baking 🧡

    This bread can be made so easily using a Thermomix @thermomixukandireland too!Edited · 3h
  • rachelallencooks's profile picturerachelallencooksVerifiedThis quantity will make one 23 cm tear-and-share loaf.

    50g water
    50g milk
    15g strong white flour

    375g strong white flour
    15g milk powder
    25g caster sugar
    1 teaspoon salt
    115g milk
    1 egg, beaten
    25g fresh yeast or 12g dried yeast
    50g butter, melted

    Pour the water and the milk into a small saucepan and bring to the boil. Add in the 15g of flour & cook, whisking all the time, over the heat for a couple of minutes until the liquid has thickened to a white sauce. Tip the white sauce into a bowl & cool.
    Place the 375g of strong white flour in a mixing bowl, or the bowl of an electric food mixer (with the dough hook attached) ) with the milk powder, the sugar & the salt, & mix.
    Now place the milk in a separate bowl & add in the beaten egg, the yeast,the melted butter & the white sauce. Stir then pour all of this liquid into the dry ingredients & mix to a dough. Knead for 8-10 minutes by hand or in the machine until you have a smooth and almost springy dough, don’t add flour while you’re kneading, the dough is supposed to be slightly sticky. When I’m using a stand mixer for this I scrape down the sides of the bowl a couple of times during kneading.
    When the dough has been kneaded enough it will be smooth on the outside. Press it with a floured finger and the dent that you make with your finger should spring back a little bit.
    Place the dough into a bowl that’s large enough to take the dough when doubled in size (or leave it in the stand mixer bowl) & cover the bowl with a clean tea towel or a plate. Place it somewhere warm, not above 45’C, or just standing on the counter in your kitchen and allow the dough to double in size, this may take 2 hours. If you wish you can place the covered bowl of dough in the fridge overnight.
    When the dough has doubled in size, using a floured fist, punch the dough down to knock it back then knead it for just 1 minute.
    Brush a 23cm spring-form tin with melted butter, then dust with flour.
    Divide the dough into 8 equal pieces, each weighing about 90g. Keep all dough covered with a clean tea towel while you work with one ball of dough. On a very lightly floured work surface, place one ball of dough.2 likesReply
  • rachelallencooks's profile picturerachelallencooksVerifiedOn a very lightly floured work surface, place one ball of dough. Fold the edges, all the way round, into the centre of the ball of dough, squashing it down in the centre as you go. Turn the ball over so that the folded side is on the underside and the smooth side is on top. Roll the ball gently under the palm of your hand to make a round roll then place into the prepared tin. Repeat with all the other balls of dough so that you end up with 7 around the sides, spaced apart, and one ball in the centre. Now cover with the tea towel again and place on the worktop or somewhere a little warmer, again not above 45’C , and allow to rise again until almost doubled in size, about 35-45 minutes.
    Preheat an oven to 200’C. The dough is ready when you make a little dent with a floured finger and it doesn’t spring back. Also, the balls of dough should have joined together at this stage. Whisk the egg with a pinch of salt and brush very gently over the top of the risen bread. Place the bread in the lower part of the preheated oven to bake for 30-40 minutes. The dough, out of the tin, should sound hollow when you tap it on the base. If you wish you can bake the bread out of the tin for the last 5 minutes of cooking time. Place on a wire rack to cool.2 likesReply
  • leanwithlesleyLooks delicious, reminds me of your ciabatta/tabata 😂❤️Reply
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Kerrygold Rustic Raspberry Tart #foodaware

rustic rasperry tart


4 to 6 servings

Sweetened fresh raspberries make a wonderful filling, but the star of this dessert is the buttery, flaky crust baked with all-natural Kerrygold Butter. It holds the fruit and creates a delicate tart that begs to be placed next to a scoop of vanilla ice cream and enjoyed with loved ones after a delicious meal.

Rachel Allen’s Divine Rich Chocolate Cake recipe

Happy Sunday!
This Divine Rich Chocolate Cake recipe is from my 2nd cookbook, Rachel’s Favourite Food For Friends (published in 2005), that I come back to time & time again. This is a super quick to make and completely delicious cake that’s a bit brownie-like, a bit moussey-like, and can be made using ground almonds or flour, so super versatile. And, it keeps for ages, if you can keep it!
I made 2 this morning, one for home and one for a friend’s (belated) birthday!
Here’s the recipe below!
Serves 6-8
A little soft butter, for greasing the tin
150g dark chocolate, chopped
125g butter
150g caster sugar
3 eggs, whisked to break up
50g ground almonds or plain flour

For the Chocolate Glaze:
110g dark chocolate , chopped
2 tbsp milk or cream
50g butter

Preheat the oven to 160’C/Fan 145.
Butter the sides of a 20cm round cake tin (or spring form tin ) and line the bottom with grease proof or parchment paper.
Place the chocolate, butter and sugar in a bowl sitting over a saucepan of simmering water, and melt. Stir until smooth then beat in the eggs and fold in the ground almonds or sifted flour. Feel free to add orange zest, vanilla, sea salt, cardamom, ginger etc!
Pour the mixture into the cake tin and bake for 35-45 minutes until the centre feels just set in the centre, but it will still be gorgeously moist. Allow to cool in the tin .
To make the chocolate glaze , melt all the ingredients together and stir until smooth, allow to cool a little until it has thickened slightly ( about 10 minutes) but do not place in the fridge as it will lose it’s glossy sheen .
Take the cooled cake out of the tin and place on a plate or cake stand , and pour the glaze over the top , letting it drizzle down the sides.
#baking #rachelallencooks #chocolatecake #glutenfree1d

Ardsallagh Goat’s Cheese Soufflé by Darina Allen #foodaware


  • 75g (3oz) butter, plus extra for greasing
  • 300ml (½ pint) double cream
  • 300ml (½ pint) milk
  • a few slices of carrot
  • 1 small onion, quartered
  • 4–5 black peppercorns
  • a sprig of thyme, a few flat-leaf parsley stalks and a little scrap of bay
  • 40g (1½oz) plain flour
  • 5 organic eggs, separated
  • 110g (4oz) goat’s cheese (we use Ardsallagh), crumbled
  • 75g (3oz) Gruyère cheese, finely grated
  • 50g (2oz) mature Coolea or Parmesan cheese, finely grated
  • good pinch of salt, cayenne, freshly ground black pepper
  • and nutmeg
  • 2 teaspoons fresh thyme leaves

To serve

  • lots of thyme flowers, if available
  • green salad


We have several farmhouse goat’s-cheesemakers in Ireland.We use Ardsallagh goat’s cheese, St Tola from Inagh in Co.Clare is also heaven, as is Gortnamona from Cooleeneyfarm in Co. Tipperary and Corleggy from Co. Cavan.We bake this soufflé until golden and puffy in a shallow oval dish instead of the traditional soufflé bowl. It makes a perfect lunch or supper dish. Little individual bowls are also perfect as a starter. Reduce the cooking time accordingly.

Preheat the oven to 230°C/450°F/gas 8. Brush the bottom andsides of a 30cm (12in) shallow oval dish (not a soufflé dish) or six individual wide, rimmed soup bowls with melted butter.Put the cream and milk into a saucepan, add the carrot, onion,peppercorns and fresh herbs. Bring slowly to the boil, and then setaside to infuse for 10 minutes. Strain, discarding the flavourings(we rinse them off and throw them into the stockpot if there isone on the go).Melt the butter, add the flour and cook for a minute or two.Whisk in the strained cream and milk, bring to the boil and whisk

until the sauce thickens. Cool slightly. Add the egg yolks, goat’scheese, Gruyère and most of the Coolea or Parmesan (reservingsome for the topping). Season with salt, cayenne, freshly groundpepper and nutmeg. Taste and correct the seasoning.Whisk the egg whites stiffly and fold them gently into the mixtureto make a loose consistency. Spoon into the prepared dish, scatter thethyme leaves over the top and sprinkle with the reserved Coolea orParmesan.Bake in the preheated oven for 12–15 minutes (or 9–11 minutesfor the individual soufflés) or until the sides and top are nicely puffedup and golden – the centre should still be creamy. Garnish withthyme flowers. Serve immediately with a good green salad.



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