I first discovered this beautiful soft and delicious bread when I visited a specialty Asian bakery and fell in love with custard filled milk bread . I would purchase several items and they would stay soft , fresh and fluffy even while being stored in the refrigerator for several days . Everyone should experience bread made with these techniques as the difference is amazing ..
A most excellent explanation of two similar methods of precooking the flour. I have been incorporating the tangzhong method in my recipe for coconut milk flatbread. I wanted fluffiness as well as chewiness. I see now that yudane entails a wetter and smoother precooked mixture. I will try the yudane. Thank you for a well done video.
This is the best video I have seen on the difference between Yudane and Tangzhong. Your explanation and demonstration is just excellent. I can't thank you enough for this. Very informative!
Thanks for explaining the difference in the Tangzhong and Yudane breads..I bet this is 10 times more softer than American breads. Looks so amazing will have to give this a try. 💞❤🧡💛💚💙💜🤎🖤💕So soft and beautiful .
Very nice instructional video. I have made this bread several time but with less than expected results. The flavor, shelf life, and crumb structure were great but the softness was never there. Perhaps, now, mine will turn out as expected. Thank you for explaining the differences and showing examples of each method. One interesting thing about the Japanese people is that when they take an existing idea, they perfect it, and then make it their own. That's really cool!
My favorite is your accent!!! Love it! I am obsessed with Tangzong bread. Didnt know about yudane method, will give it a try. Thanks for explaining out so clearly!
thank you for explain the difference about Yudane and Tangzhong. I'm going to try make with udane. the most problem here in Brazil is a quality of flour, it's not very good.
Hi - I loved your video and accurate description of the dough making process/recipe/methods. I will be making both methods this week...thank you for sharing this process and history! You are the best!
Thank you for this compare and contrast of the 2 bread making methods I've been so curious about. I can't wait to try these and I'll begin with the Tangzhong technique tonight.
Thank you, thank you for explaining the tangzhong method in detail! I knew there was something missing from a certain video my young daughter insisted I used for tangzhong bread. I now know what went wrong using that video. My confidence has been restored and I will give it another go. And I can’t wait to try Yudane method. Because who doesn’t like mochi?!?
Thank you for this video explanation of these 2 methods. Very informative with easy to understand and easily follow the directions. I enjoyed it very much and I’m looking forward to try making the recipe. I love these pillow soft breads and rolls. They are very tasty! 👍👩🍳
Thank you so much for a beautyfull showing and explainig, it is awesome, I have baked so many wonderful sourdough breads for some time now but never knew about these methods before now 😀👍 I live in Denmark 🇩🇰, and I dont think we have used this method before, If we have, I am not aware of it!🙄😳 So thank you for your great work and video!!😀❤️👍 I will try this!🤗😀👍
I LOVE soft asian bread. I've never liked the Western dense hard bread but that's what I find most of the time. If I had a stand mixer, I would totally try this! Thank you for the detailed explanation of these two breads.
I'm going to try hand kneading tomorrow! They have a hand kneading real time video, about 10 minutes start to finish. Maybe more while I figure out the rhythm. Should be fine with some good music :)
Thank you for the history lesson. watching your channel I have been fascinated at how Japan, which came relatively late to the wheat bread making game has been so good at it. Now I understand that our bread just wasn't good enough for you so you had to improve it. Thanks!
This is by far the best milk bread tutorial but just one thing- Shokupan are squared loaves that are baked in lidded mold. The loaf with rounded top like this is called 'Igirisu pan', literally means English bread
Watching your vlog here in Rosa's gerona Spain. Yes it's really soft and sweet those bread when I was in Hong Kong and Japan. Wish you could apply the same procedure this method on the famous bread of Italy the PANETONE CHRISTMAS bread. Its so expensive. I try to bake it but had a bad result.
So interesting - thank you so much! I tasted shokupan for the first time when I visited Japan and it was amazing! Back home I found a few breads that were close ... but not the same. I had always gotten the impression that shokupan was too much of a pain for a home baker, so I never tried - so lazy, I never even looked at the recipes for myself, just believed it. Last week I found a recipe for baking BBQ pork into buns that used tangzhong - the minute I tasted them I thought "the bread is REAL shokupan!!!" (The recipe even called them "milk buns" and I still dared to be surprised - baka gaijin, how obvious can it get! LOLOLOL) I immediately used the dough recipe to make a loaf of shokupan and I was so pleased with the result! I can't wait to try the yudane method with your recipe next! Your videos are perfect - you explain everything perfectly and you show me exactly what everything should look like at each step - your videos give me the confidence to try new recipes because I know you will explain everything I need to know! Thank you again!
Love your video . Great to learn easy to absorb. You made a small bobo in ur yudane formula .row three bread flour in % should be 81 not 1.9. keep it up ,excellent job
I never heard of Yudane method but I always been making Tang Zhong method and the bread comes out amazing even if you use all purpose flour. I will try yudane method and see which I prefer
In the charts explaining baker's percentages for Yudane and Tangzhong, I believe you mean the loaf sizes to be 190x110x105mm or approximately (7.5x4.5x4 inch) - Pullman Pan (8x4x4). I'm looking forward to using your recipe and making this incredible bread.
I prefer Yudane method. I think Tanzong method derived from Yudane. The Yudane method is very similar to Indian bread. It was brought to Malaysia during the 30's by Indian bakers. When these bakers became too old they returned to India and no one continued their bread making method. Since then I never enjoyed any of the modern commercial breads. Thank you for introducing Yudane method bcoz if I am successful I can enjoy Shokupan Bread just like I enjoyed the Indian bread. Thank you for your recipe 共有していただきありがとうございます。
I think you’re right that the taiwanese lady was inspired by yudane. In chinese dimsum or baking there’s similar method but using hot oil to make fluffy & crispy layered dough. No method with hot water that i know of. Thank you for this info
I tried the recipe and believe i followed it exactly but i ended up with a puddle of dough and had to add a ton of flour to get it to at all stick together. maybe my yudane wasn't well made
Hi there thanks for the video it was very helpful! Something ive found when ive attempted this is that my dough seems much stickier than what yours looked like in the video. I am using a stand mixer not hand mixing. Any suggestions? Thanks.
Do i need to use the yudane straight out from the fridge or do need to make it to room temperature? Also how long can I store a pre made yudane and how to store it properly? ❤️
I generally like my ingredients cold and same with yudane, I'll use them straight from the fridge since it was warm from where I live so it helps with the dough temperature control, plus the mixer friction will generate heat during kneading anyway, so it will be fine.. and I usually store the yudane up to 3 days in the fridge, as long as the color not changes it will be fine I guess
Thank you for your good video. One question. Why you put so much sugar in the dough? This makes the bread sweet. We in germany like ham or salami for breakfast. Sweet bread isnt very tasty in this combination. Can i bake yudane without sugar? will it work?
This looks so good! I have a couple of questions. I Ami the USA. What are the measurements in cups, teaspoons,etc? Can you use honey instead of sugar? Can it be made in a bread machine? Thanks so much!
Just by the looks of it in this video, I'd prefer Tangzhong. It's also the only one I've tried thus far (yesterday for the first time). I was pleasantly surprised by the nice smell and consistency of the milk bread. I made milk bread before but they are both quite different (Peshwari naan, and a Turkish style bread with a little milk added as the starter). Today, the Japanese-style milk bread felt twice as heavy, but it still tasted fine. I bet that it would have been still fine one more day, but I think that the quality deteriorates. Compare this to the bread with little milk, the bread got actually hard and drier and was essentially worthless after three days (the taste and smell deteriorated). This makes me wonder about what role the climate plays in the preferences for bread. The very basic European hard bread can be stored for a significant time, but we usually eat a slightly softer bread, which roughly lasts one week in our climate. They have a nasty habit of getting moldy, which is quite surprising considering that we aren't known for high humidity. Similarly, I found it weird how much heavier the Japanese-style bread got on the following day, which indicates that it sucked up a massive amount of water (whereas my other milk bread dry out!). Lastly, the naan doesn't really look to me like bread made for a hot environment, but that's exactly where it stems from...
I have some doubts. I will appreciate if you clarify me this. If I use poolish, biga or any other pre ferments and tangzhon do I have to count the liquids and flour of the pre ferment for transforming my recipe to tangzhong?
Hi, Akino-san!! I hope you're ok. I'm wondering if I can combine tangzhong and yudane at the same time in the same bread 😂, what do you think about? I have another question. I know I can use milk to prepare tangzhong and water to prepare yudane but, I'd like to know if I can prepare yudane with milk? I can prepare shokupan with flour all purposes?
I don't think it’s a good idea. The dough becomes too dense. "Yu" for Yudane means "hot water." If you use milk, it's not Yudane anymore. But you can always try new things! Thanks for watching.
I think with using Yudane you increase the amount of liquid by 10-20%. Precisely it is 17,5%. Without Yudane the ratio of liquid to fluor is (50+175)/325 and as in percentage it is 70%. When you use Yudane the ratio becomes (125+50+175)/(125+325) -87.5%. So it increases from 70% to 87.5%. But the ratio of flour to water stated in this video 2:53 is not right, it says 1 : 1.5 and it has to be 1.15 because there is more flour than water. Amount of flour divides door water or liquid is 400/350=1.15.
My first attempt to bake a Yudane Shokupan is a disaster. The bread collapsed after putting it in the oven. It is moist, fluffy and tasty nevertheless. It's just plain ugly. 😅 I just noticed that my original Made in Japan ✌ mold is bigger (bigger Shokupan is better 😊) than the ones you suggest (👉260x133x135). Maybe that's why.
I first discovered this beautiful soft and delicious bread when I visited a specialty Asian bakery and fell in love with custard filled milk bread . I would purchase several items and they would stay soft , fresh and fluffy even while being stored in the refrigerator for several days . Everyone should experience bread made with these techniques as the difference is amazing ..
Fabolous lesson of particolar asian kitchen, thank you so much. Hugs from Italy✨✨✨✨✨✨✨✨
a simple explanation that i never get from others video. tumbs up for. thank u
A most excellent explanation of two similar methods of precooking the flour. I have been incorporating the tangzhong method in my recipe for coconut milk flatbread. I wanted fluffiness as well as chewiness. I see now that yudane entails a wetter and smoother precooked mixture. I will try the yudane. Thank you for a well done video.
This is the best video I have seen on the difference between Yudane and Tangzhong. Your explanation and demonstration is just excellent. I can't thank you enough for this. Very informative!
Thanks for saying so!
Thank you for making this comparison. I love your cat's curiosity :3
Best home made white bread out there. Have never found a recipe for better.
Thank you for your complement! I couldn’t agree more!
Thanks for explaining the difference in the Tangzhong and Yudane breads..I bet this is 10 times more softer than American breads. Looks so amazing will have to give this a try. 💞❤🧡💛💚💙💜🤎🖤💕So soft and beautiful .
Glad you like it!
Thanks for watching!
Very nice instructional video. I have made this bread several time but with less than expected results. The flavor, shelf life, and crumb structure were great but the softness was never there. Perhaps, now, mine will turn out as expected.
Thank you for explaining the differences and showing examples of each method. One interesting thing about the Japanese people is that when they take an existing idea, they perfect it, and then make it their own. That's really cool!
Thanks for your kind word.
Happy to be your help!
My favorite is your accent!!! Love it!
I am obsessed with Tangzong bread. Didnt know about yudane method, will give it a try. Thanks for explaining out so clearly!
Thank you for making this video. You answered several of my questions. Will try one of these methods next baking day.
thank you for explain the difference about Yudane and Tangzhong. I'm going to try make with udane. the most problem here in Brazil is a quality of flour, it's not very good.
Hi - I loved your video and accurate description of the dough making process/recipe/methods. I will be making both methods this week...thank you for sharing this process and history! You are the best!
very well explained. i think YUDANE is the secret of Pinoy Pandesal. i been looking for this explanation.
Thank you for this compare and contrast of the 2 bread making methods I've been so curious about. I can't wait to try these and I'll begin with the Tangzhong technique tonight.
Wow!
Educational!
Great info!!
Thank you for sharing!
Greetings from Kuala Lumpur, Malaysia 🌹
Edith
Thanks for watching!
Nice charts and explanation of the difference between the two
Thank you, thank you for explaining the tangzhong method in detail! I knew there was something missing from a certain video my young daughter insisted I used for tangzhong bread. I now know what went wrong using that video. My confidence has been restored and I will give it another go. And I can’t wait to try Yudane method. Because who doesn’t like mochi?!?
Thank you for this video explanation of these 2 methods. Very informative with easy to understand and easily follow the directions. I enjoyed it very much and I’m looking forward to try making the recipe. I love these pillow soft breads and rolls. They are very tasty! 👍👩🍳
Thank you so much for a beautyfull showing and explainig, it is awesome, I have baked so many wonderful sourdough breads for some time now but never knew about these methods before now 😀👍
I live in Denmark 🇩🇰, and I dont think we have used this method before,
If we have, I am not aware of it!🙄😳
So thank you for your great work and video!!😀❤️👍
I will try this!🤗😀👍
Let me know how yours turned out！
Thank you for sharing these method.
Hope you like the idea.
Thanks for watching!
Like so much your video, i'm whaiting similar video. Thank you for your condivision of methods. Have a nice day. Hugs from Italy✨✨✨✨✨✨✨✨
Thank you , and your voice is so soothing 😊😊
Thank you for your excellent teaching video and history of these 2 methods! I enjoyed your video very much so decided to subscribe 😋
Thank you for explaining the differences of the two. Very informative. I will have to try and compare. Thank you, Princess.
i've tried the tangzhong one n it turned out really good although it was my first time baking a bread
I LOVE soft asian bread. I've never liked the Western dense hard bread but that's what I find most of the time. If I had a stand mixer, I would totally try this! Thank you for the detailed explanation of these two breads.
I'm going to try hand kneading tomorrow! They have a hand kneading real time video, about 10 minutes start to finish. Maybe more while I figure out the rhythm. Should be fine with some good music :)
@@woolpuppy you could always use a food processor to knead the dough. Much shorter machine time though. Check out the TH-cam videos on the technique
Thank you for the history lesson. watching your channel I have been fascinated at how Japan, which came relatively late to the wheat bread making game has been so good at it. Now I understand that our bread just wasn't good enough for you so you had to improve it.
Thanks!
Thanks for the compliment! You have Bagels! You guys have developed it in the unique way!
Thanks a lot of good video for explaining yudane and tangzhong 🙏🏻♥️
Thank you explaining the differences. It was a first time taste the. Bread.
Yudane method is my favorite. I watched the ultimate guide to Tanzhong vs Yudane by Novita Listyani. She has a very scientific method of baking bread.
Glad you like it!
Thanks for watching!
Hajimemashite❤️
Thank you for your bllog...I leard today how to make this kind of bread.
Exited to see more of your video to learn a lot🇵🇭
This is by far the best milk bread tutorial but just one thing- Shokupan are squared loaves that are baked in lidded mold.
The loaf with rounded top like this is called 'Igirisu pan', literally means English bread
Thanks for pointing out but we call all loaf bread "Shokupan."
Very informative. Will do this method. Super thanks!!! 🙂🙂
Many thanks for your clear explanation and recipe. You are a great resource.
Watching your vlog here in Rosa's gerona Spain. Yes it's really soft and sweet those bread when I was in Hong Kong and Japan. Wish you could apply the same procedure this method on the famous bread of Italy the PANETONE CHRISTMAS bread. Its so expensive. I try to bake it but had a bad result.
Looks so delicious Thank you for the recipe and your hard work help us to learn many delicious recipes
So interesting - thank you so much! I tasted shokupan for the first time when I visited Japan and it was amazing! Back home I found a few breads that were close ... but not the same. I had always gotten the impression that shokupan was too much of a pain for a home baker, so I never tried - so lazy, I never even looked at the recipes for myself, just believed it. Last week I found a recipe for baking BBQ pork into buns that used tangzhong - the minute I tasted them I thought "the bread is REAL shokupan!!!" (The recipe even called them "milk buns" and I still dared to be surprised - baka gaijin, how obvious can it get! LOLOLOL) I immediately used the dough recipe to make a loaf of shokupan and I was so pleased with the result! I can't wait to try the yudane method with your recipe next! Your videos are perfect - you explain everything perfectly and you show me exactly what everything should look like at each step - your videos give me the confidence to try new recipes because I know you will explain everything I need to know! Thank you again!
I tried the bread and it was really soft and aire and delicious. It did not last the day. So i had to make the next day.
Love your video . Great to learn easy to absorb. You made a small bobo in ur yudane formula .row three bread flour in % should be 81 not 1.9. keep it up ,excellent job
Great explanation in this video; Thank you
(Good to see Alex was supervising 😄)
Thanks for watching Alex, as well! Lol.
Two quite similar method but the outcome is totally different! Both are yummy!😋
Thanks for the lesson...
Beautiful explanation thank you
Excellent and thoughtful! Thank you….
Mil gracias, saludos de una panadera latinoamericana
thank you for the lesson sensei
I never heard of Yudane method but I always been making Tang Zhong method and the bread comes out amazing even if you use all purpose flour. I will try yudane method and see which I prefer
Have you tried it with yudane? I'm curious because in this video i think tangzhong looks easier to handle and have better outcome
Super lovely bread! What do you think? Can I add sourdough instead of yeast?
In the charts explaining baker's percentages for Yudane and Tangzhong, I believe you mean the loaf sizes to be 190x110x105mm or approximately (7.5x4.5x4 inch) - Pullman Pan (8x4x4). I'm looking forward to using your recipe and making this incredible bread.
I love soft bread thanks
I prefer Yudane method. I think Tanzong method derived from Yudane. The Yudane method is very similar to Indian bread. It was brought to Malaysia during the 30's by Indian bakers. When these bakers became too old they returned to India and no one continued their bread making method. Since then I never enjoyed any of the modern commercial breads. Thank you for introducing Yudane method bcoz if I am successful I can enjoy Shokupan Bread just like I enjoyed the Indian bread. Thank you for your recipe 共有していただきありがとうございます。
VERY INFORMATIVE I NEEDED THIS VERY MUCH
Thanks for the recipe. I'll make it right away
Wonderful explanation
I think you’re right that the taiwanese lady was inspired by yudane. In chinese dimsum or baking there’s similar method but using hot oil to make fluffy & crispy layered dough. No method with hot water that i know of. Thank you for this info
Thank you for sharing your thought with me! Actually, there IS hot water skin in dim sum making!
Yes, in Chinese it is called 燙麵 （boiled flour/dough）。 There is also 半燙麵 （half boiled flour/dough）。
Thankyou! And I love your cat. Amazing.
Thanks for watching!
Thanks for your sharing 💕
Thank you very much for explaining this. I will give yudane a try for sure ♡♡◇
Thanks very informative,what substitute do bakery shop use instead of yudane & tanzhong?thanks
I'm very new to baking but your explanations and examples are so helpful, thanks a lot for sharing your knowledge Pricess.
this is wonderful
hi,
May i know why you did not use egg in your bread?
Thanks
Beautiful!! Thank you 😍
This is a great video! Thank you!
I tried the recipe and believe i followed it exactly but i ended up with a puddle of dough and had to add a ton of flour to get it to at all stick together. maybe my yudane wasn't well made
Thanks for your video ! )
Very interesting! Thanks! For what reason is the yudane leftvin the fridge over night? Is that very important?
Yes...the part not fully explain.
Given the small amount of water, the time is needed for the flour to hydrate
Thanks my dear
Hi there thanks for the video it was very helpful! Something ive found when ive attempted this is that my dough seems much stickier than what yours looked like in the video. I am using a stand mixer not hand mixing. Any suggestions? Thanks.
Just keep going!
All you need to do is getting used to handle the dough.
Practice makes perfect.
Thanks for watching.
@@kitchenprincessbamboo okay thanks. Im uses to making western style bread which is a lot less sticky so maybe thats why
Thank you very much! ATB🙏🏻🍀💚
Would you mind sharing the brand of flour you use? Thanks!
Do i need to use the yudane straight out from the fridge or do need to make it to room temperature?
Also how long can I store a pre made yudane and how to store it properly? ❤️
I generally like my ingredients cold and same with yudane, I'll use them straight from the fridge since it was warm from where I live so it helps with the dough temperature control, plus the mixer friction will generate heat during kneading anyway, so it will be fine.. and I usually store the yudane up to 3 days in the fridge, as long as the color not changes it will be fine I guess
Thank you for your good video. One question. Why you put so much sugar in the dough? This makes the bread sweet. We in germany like ham or salami for breakfast. Sweet bread isnt very tasty in this combination. Can i bake yudane without sugar? will it work?
This looks so good! I have a couple of questions. I Ami the USA. What are the measurements in cups, teaspoons,etc? Can you use honey instead of sugar? Can it be made in a bread machine? Thanks so much!
See charts online.
Just by the looks of it in this video, I'd prefer Tangzhong. It's also the only one I've tried thus far (yesterday for the first time). I was pleasantly surprised by the nice smell and consistency of the milk bread. I made milk bread before but they are both quite different (Peshwari naan, and a Turkish style bread with a little milk added as the starter). Today, the Japanese-style milk bread felt twice as heavy, but it still tasted fine. I bet that it would have been still fine one more day, but I think that the quality deteriorates. Compare this to the bread with little milk, the bread got actually hard and drier and was essentially worthless after three days (the taste and smell deteriorated). This makes me wonder about what role the climate plays in the preferences for bread.
The very basic European hard bread can be stored for a significant time, but we usually eat a slightly softer bread, which roughly lasts one week in our climate. They have a nasty habit of getting moldy, which is quite surprising considering that we aren't known for high humidity. Similarly, I found it weird how much heavier the Japanese-style bread got on the following day, which indicates that it sucked up a massive amount of water (whereas my other milk bread dry out!). Lastly, the naan doesn't really look to me like bread made for a hot environment, but that's exactly where it stems from...
New to your channel...will have to try this!
Hola, saludos desde Venezuela 🇻🇪.
Quiero saber si el Tiangh zong se puede usar para hacer panes dulces con frutas cristalizadas.
any changes if baked in pullman loaf pan with cover.?
You can but the interior becomes too dense. Thanks for the good question!
The title of the book you are looking for is "65° C Bread Doctor" by Yvonne Chen
Beautiful 🌷
After you take the yudane from the fridge, do you need to let the Yudane come to room temperature before adding it into the dough?
In this video recipe it says this makes 2 loaves while on your website it says only 1 loaf pan?
I have some doubts. I will appreciate if you clarify me this. If I use poolish, biga or any other pre ferments and tangzhon do I have to count the liquids and flour of the pre ferment for transforming my recipe to tangzhong?
Hi, if added eggs or oil consider as water content level too?
Hi, Akino-san!! I hope you're ok. I'm wondering if I can combine tangzhong and yudane at the same time in the same bread 😂, what do you think about?
I have another question. I know I can use milk to prepare tangzhong and water to prepare yudane but, I'd like to know if I can prepare yudane with milk?
I can prepare shokupan with flour all purposes?
I don't think it’s a good idea. The dough becomes too dense.
"Yu" for Yudane means "hot water."
If you use milk, it's not Yudane anymore.
But you can always try new things!
Thanks for watching.
@@kitchenprincessbamboo Thankyou, Akino-san. You're right, I understand. Arigatou!!
Do you cook the Milk?
Hi is it pronounced Tang z-hong or Tang Jong? Or if both can you please confirm dialects etc... thanks
I didn't understand what do you mean by (Yudane 10~20%)?
I think with using Yudane you increase the amount of liquid by 10-20%. Precisely it is 17,5%. Without Yudane the ratio of liquid to fluor is (50+175)/325 and as in percentage it is 70%. When you use Yudane the ratio becomes (125+50+175)/(125+325) -87.5%. So it increases from 70% to 87.5%. But the ratio of flour to water stated in this video 2:53 is not right, it says 1 : 1.5 and it has to be 1.15 because there is more flour than water. Amount of flour divides door water or liquid is 400/350=1.15.
Cant he tangzhong be made and frozen separately for later use?
I've never tried but don't think so.
Thanks for watching.
I'm confused, can't tell which one was yudane or anything
Tried the tangzhong recipe 3 times already but the bread doesn’t rise . :( it’s just super dense
I think you should knead it a little longer. Thanks for watching!
My first attempt to bake a Yudane Shokupan is a disaster. The bread collapsed after putting it in the oven. It is moist, fluffy and tasty nevertheless. It's just plain ugly. 😅
I just noticed that my original Made in Japan ✌ mold is bigger (bigger Shokupan is better 😊) than the ones you suggest (👉260x133x135). Maybe that's why.
I got drawn to the cat 😅😅😅😊
Thanks for watching!
@@kitchenprincessbamboo I have made 2 batches of bread already and my friends whom I give to said, it's very delicious 😋
My bread never ends soft and fluffy
The cat in the background
😍😆
I prefer moist and fluffy bread. I must have Japanese genes. I also love Mochi. And Natto. I was just born in the wrong place with the wrong parents.
Where were you born?😂
@@kitchenprincessbamboo Unfamously... Switzerland. But I am Finnish with some other traces of European ancestors. No Swiss blood, though. 😁
No you weren’t. You chose them sorry. Maybe past life you were definitely Japanese ☺️☀️
Cat rules!
12:55 おいしそうう。。それとも12:41美人ですねえ＾＿＾
Mine, i. knead the dough 😭 because mine is too sticky,too much milk. 😂 Well it's okey now
Thats southern cooking.
Neko Chan!