(Tried to delete this post)

Quote:

Originally Posted by LapLap

Today I tried making Kanzen Kankaku Baker�s Premium Ham (and cheese) Buns. I�m very glad I did!

so awesome!
i�m baking corn cherry scones (using the dough from a few days ago) AND making roll-ppang now. My spouse is excited about the Brazilian cheese breads that I mentioned.

roll-ppang dough will rise...




adding:

I made corn cherry scones. They�re not holding the triangular shape - is it because the oven temperature is too low? Instructions are 350 for 20-25 minutes and they felt soft and looked light, so I left them in at 400 for 2-3 minutes. Should I do an overall higher temperature? The 2 minutes at 400 definitely darkened and firmed up the scones.

Sorry, US style biscuits/scones are very foreign to me. I have one book for American baking and it’s by Dorie Greenspan. It has a Maple-Cornmeal Drop Biscuit recipe which she specifically warns about saying that; the syrup and “slip-through-your-fingers” cornmeal produces a dough that’s too moist to roll out and cut into neat little rounds. She advises to “scoop the sweet mixture onto a baking sheet, count the minutes in the oven and enjoy the surprise”.

(P.S. the Dorie Greenspan recipe calls for a 15 minute bake at 425F)

my other cream scone recipe from the cooking class definitely had a similar 425-degree / 15-minute temperature. I�ll try this in the future. Thankfully the corn cherry scones are soooo yummy. Definitely the butter...

Biscuits and scones are completely different things!

Scones and scones are completely different things. So are biscuits and biscuits.

you two are so amazing and I love what I�ve learned from your posts. I have sympathized big time with some of your non-baking posts and I just want you two to know that you have my Full support and positive thoughts.

I had a leftover cheeseburger slider on roll-ppang today - all pure leftover as my child didn�t eat it the other day so I just put it in a storage container and then the fridge. I reheated it on foil in the grill and it Still was amazing. Super yum.

I made the roll-ppang yesterday and used The Force! I’m so happy about this.
I brought a pan’s worth (9 buns) to another mom yesterday for a play date and she loved it. I’m so happy about this!!

Made corn cherry scones and this time used 400 at 15 minutes. Big improvement - thank you LapLap!!

I�m still none the wiser as to why those are called scones in the USA, but if Dorie Greenspan�s advice for baking with cornmeal helped you, then I�m very happy to have passed it along!

I�ve been making different versions of a butterscotch �pull apart� layered bread from the Kanzen Kankaku Baker. The directions for a bake in the dough custard have been a game changer. I made the caramel as shown before adding the custard the first time, that made me realise how versatile it was and the next couple of times I added the custard mix to heated up mincemeat (British kind, no meat, sickly sweet, jars are sold off for pennies after Christmas) and the resulting goo is far less sugary and tastes rich and sophisticated. My Japanese husband hates mincemeat but really liked this. The custard should work rolled up in rollppang too.

Two loaves of egg bread. They look a little flatter than they actually were. I gave 2 half loaves away and it took a few days to finish the one I kept. It seemed to dry out pretty quickly. Mrs BV�s solution was to make French toast out of the last 6 slices and it did an excellent job of absorbing the mixture of eggs and milk.

Can heartily recommend the recipe and techniques shown for this youtuber’s take on Tartine’s Country Loaf (sourdough).
I keep a white bread flour sourdough culture, but the rest of the flour I use is a brown flour (81% extraction), which is more of an all purpose kind than one dedicated for bread making.
Am happy with the scouring - just used an ordinary pair of scissors we keep for kitchen use.
Only other change is that I reduce all the ingredients by a third and make two loaves. One I prove in a rectangular banneton, The other I put into bread loaf pan lined with a linen tea towel. The advice about using rice flour to prevent sticking works a treat!

Tartine country loaf is my favorite. I buy it from a Sf retail shop near our house, to avoid Tartine crowds as Tartine might only be 2 miles away but parking isn’t fun. $11.99/loaf and so amazing. I’m still not ready to make bread as i love the roll-ppang so it’s only 1 Tartine loaf every 6-8 weeks. I’m thrilled to see your post and that you mentioned Tartine.

You can do your own Tartine loaf! Their cookbook was one of the first bread-specific cookbooks I read. I will say that it's one I appreciated much better after having some experience making rustic sourdough loaves under my belt; the narrative makes so much more sense having experienced baking than when first approaching it (for newbies, I'd suggest a Peter Reinholt text first, like the seminal Breadbaker's Apprentice).

Speaking of bread, I'd been talking about doing a non-sourdough for a while, and finally got around to loaves of enriched sandwich bread just in time for making lunch for my week going into the office. This is based on a Reinholt recipe and came out nearly perfectly. Let it rest for a few hours before slicing!

Funny you should say that.
I�ve kind of been doing the opposite with Reinhart�s recipes (I use his Wholegrain Breads book). Instead of making a Biga to go with the Soaker, I�ve mixed together the Wild Yeast Starter alternative instead. Not the best looking loaf, but easy to eat, tender crumb, crispy crust, and delicious.