Yakitate!! Japan - Techniques and Special Terms

Techniques and Special Terms

• Solar Hands (太陽の手, Taiyō no Te?)

Normally, extremities such as the hands are lower in temperature than the rest of the body, but if one can increase blood flow to the hands, that difference decreases. In France, those that possess this ability are said to have Solar Hands. Note: Gran Kayser has hands that are a combination of the cumulative techniques of Solar Hands and Solar Gauntlets known as the "Solar Hand, Gigantis."

• Solar Gauntlet (太陽の手甲, taiyō no gantoretto?)

By training the body, particularly the arm muscles, one can promote blood flow to the hands and subsequently increase their temperature to an extent as to be near in skill to the Solar Hands. Note: Kai Suwabara is able to use the body’s natural defenses to increase his blood flow by holding dry ice to cool his hands in what he calls, "Solar Gauntlet, Overcoat."

• La Main de Deesse (女神の手 megami no te)

Also known as Goddess Hands, the possessor of flexible knuckles and feminine hands. A benefit of possessing this skill is the ability to knead out a bread's hardness. Note: Gran Kayser uses his hands as feet so they are far more flexible than normal. He calls them "Le Main de Deesse, Ultima."

• Blizzard Hands (吹雪の手, Fubuki no Te?)

Ability opposite that of the “Solar Hands.” This ability is least suited for making bread due to the unusually cold hand temperatures. However, this ability is best suited to for use in unfermented breads, such as tarts (which use large quantities of butter), because low hand temperature will not melt the butter. So far, Yukino Azusagawa is the only person in the show who possesses this skill.

• Vapor Action (ベーパーアクション, Bēpā Akushon?)

Process whereby bread is baked at 300 °C or above for 3 minutes, instead of the normal 200 °C for 15 minutes. Steam from inside the dough explodes causing the dough to puff out. The greater the difference in temperature between the dough and the oven, the better; however, in the case of dough that is not mixed with chocolate, etc., it is more difficult to get the temperature high enough, quickly enough.

• Extremely Low Temperature Prolonged Baking (超低温長時間焼成, Chō Teion Chōjikan Shōsei?)

Process whereby bread is baked at a very low temperature of 150 °C for an extended period of time in order to avoid coloring the outside of the bread. However, as flavor and texture are determined by the way moisture leaves the bread, these features can be lost during the process. This defect can be overcome by coating the bread in mizuame during preparation.

• Vital Gluten (バイタルグルテン, Baitaru Guruten?)

Food additive produced from refined vegetable (wheat) protein. Used in breads made from ingredients which do not normally form gluten, but can be used when making bread to create a sticky texture.

• Tourner (テゥルニュ, Turunyu?)

Method of twisting bread dough in one direction whereby difficult to heat portions of dough are created. During the baking process, these areas continue to ferment, thus producing fluffier, plumper bread in the folds. However, over-twisting the bread can cause the gas produced during fermentation to escape, thus creating a poor tasting end product.

• Creaming Method (クリーミング処理法, Kuriimingu Shori Hō?)

Process whereby whisking butter, thus incorporating air into it, causes bread to become fluffy and plump. Method used mostly in cakes.

• Remix Method (リミックス法, rimikkuzu hō?)

After the first leavening, the dough is re-kneaded to produce new gluten and a fluffy, plump bread. This causes the gluten structure to re-form, preventing the possibility of creating an extremely hard bread.

• Old Noodle Method (老麺法, Ramen Hō?)

Process where old dough is mixed with new dough as a substitute for yeast. Mixing in mature dough with new dough creates a light and flavorful bread.