Japanese-style liquid yeast starter! Small loaves stay soft all week long!

Nov 12, 2026 7 products
🇯🇵 Japanese-style yeast-leavened bread – no kneading or rolling required! Using the Tangzhong method, you can create incredibly soft and fluffy chocolate bread that stays tender even after being stored.
🍫 Features a rich, creamy chocolate filling, crunchy walnuts, and brown sugar – absolutely irresistible!
✨ Highlights: The soft, yeast-leavened dough is easy to shape, requiring no strenuous kneading or rolling. The perfect recipe for anyone wanting to bake fluffy, homemade bread!
❤️ Happy baking!
#YeastDough #NoKnead #ChocolateBread #Tangzhong #Baking

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Subscribe, hit the like button, and let’s get baking! Ingredients and recipe:
50 g flour (1/3 cup or 1.8 ounces)
200 ml milk (1 cup or 6.8 fluid ounces)
1. Stir until the mixture is smooth
2. Heat over medium heat
3. Simmer the flour mixture for 2 to 2.5 minutes
4. Only a few people know this secret—watch the video until the end!
5. Even after a week, the bread remains soft and delicious
6. The mixture will become thick and elastic
7. Transfer to another bowl and let it cool
250 ml warm milk (1.25 cups or 8.5 fluid ounces)
8 g dry yeast (2 teaspoons or 0.3 ounces)
50 g sugar (1/3 cup or 1.8 ounces)
8. Whisk well
9. Add the cooked flour mixture
1 egg
10. Mix well
550 g flour (3.6 cups or 19.4 ounces)
5 g salt (1 teaspoon or 0.2 ounces)
11. Mix using a spatula
12. Add the flour in portions
60 g butter (1/3 of a stick or 2.1 ounces)
13. Incorporate the butter into the dough
14. No kneading required
15. You can gently slap the dough against the counter
16. Look at the elasticity of this dough!
17. The dough stretches very well
18. Grease a bowl with oil
19. I love the smell of yeast dough 😍 and flowers 😁
20. What kind of bowl do you usually use to let your dough rise? 21. Cover the dough and let it rest for 60 minutes.
22. While the dough is rising, let’s prepare a delicious cream filling:
1 egg
40 g flour (1/3 cup or 1.4 ounces)
50 g sugar (1/3 cup or 1.8 ounces)
23. Whisk everything together.
400 ml milk (2 cups or 13.5 fluid ounces)
24. Mix well.
40 g cocoa powder (1/3 cup or 1.4 ounces)
25. Mix again.
26. Gradually add the milk.
27. Bring to a boil.
28. Stir constantly to prevent the cream from becoming lumpy.
29. The cream should reach the consistency shown in the video.
50 g butter (1/3 of a standard block/package or 1.8 ounces)
30. Stir until the butter has completely melted.
31. The dough has risen—it’s so airy and light!
32. It’s as if the dough is “breathing”!
33. Total weight of the dough: 1123 g (39.6 ounces)
34. Divide the dough into 15 equal portions.
35. Shape them into balls.
36. Cover with a cloth and let rest for 10 minutes.
37. Flatten the dough balls.
38. Fold them in half.
39. Place them on a baking tray.
40. Shape the remaining pieces of dough.
41. This is the simplest method ever!
42. Even beginners can do it.
43. Look at how airy this dough is! 😍
44. Cover and let rest for 40 minutes.
45. Unbelievably airy! 46. ​​The cake has risen beautifully
1 egg
1 teaspoon of milk
47. Whisk until well combined
48. Brush the mixture over the cake
49. Isn’t it incredibly soft and fluffy?
50. Bake for 23–25 minutes at 180°C (360°F)
51. Let’s brew a delicious pot of tea
15 g (1 tbsp or 0.5 oz) of apples
15 g (1 tbsp or 0.5 oz) of blackberries
15 g (1 tbsp or 0.5 oz) of gooseberries
4 g (1 tsp or 0.15 oz) of green tea
52. Pour in boiling water and let it steep for 10 minutes
53. Our little taste-tester has arrived! 😎👧🏼
54. Do you like the cake?
55. Adding this makes it even better! 😍
50 g (1/3 cup or 1.8 oz) of walnuts
56. Chop finely with a knife or use a food processor
57. Add 1 tablespoon of brown sugar
58. Let’s see just how soft this cake is
59. I’m squeezing it as hard as I can!
60. These are the softest cakes in the world!
61. The inside is perfect!
62. Gently tear the cake open in the middle
63. Add plenty of cream and...
64. Press the chopped nuts on top
65. It looks so beautiful!
66. And there you have it—perfect pastries!


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