On my to bake list now!
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Have you ever tried the no-knead brioche from BTC / alexandra cooks?
I’ve used tangzhong with no knead breads in the past, and it definitely extends freshness in the (long) time it takes me to get through even a small loaf.
I think what I do of late is somewhere between tangzhong and yudane, because I use the microwave to gelatinize a small part of flour and liquid. (For ease of mixing by hand, I then use the rest of the recipe liquid to thin the paste before adding it to the rest of the flour.)
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I have not, but on review, the recipes are pretty similar. FWIW, I’ve kept the ATK version in the fridge for as long as 36 hours, with no detrimental effects noted.
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I was trying to remember who did the grand Mother’s Day Tea caper!
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Caper is exactly the right word.
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Yogurt Almond Cake with Orange from Gateau.
I used orange oil (not zest) and could’ve used more, but we quite liked this simple cake. Can’t remember the last time I baked a cake without using my stand mixer.
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Lovely. Oh love your bundt pan.
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I made Khachapuri, which is a Georgian dish. Popular in Georgia and surrounding countries. A bread like dough is made. Rolled into an 8"×10"oval and filled with mozzarella, feta,blue cheese, and parmesan. Sides are brushed with eggwash and sides and sprinkled with seasame seeds. After baking, an egg is cracked on top and baked for about 3 minutes. It is delicious but the serving was huge. I only managed a third and DH half. Luckily my son was here and showed us how it’s eaten. It’s from a book Turkuaz Kitchen.
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Almond croissants again, a half recipe. Using 6 Costco giant croissants, cut in half then split, each cut side brushed with simple syrup and filled with 2 T of frangipane per half. This time I used a knife to sparingly frost a top stripe on each with just enough frangipane to hold a row of sliced almonds. Baked at 350 degrees for 19 minutes. There was minimal overflow during baking, and less than a quarter cup of leftover frangipane so I’m now happy with these proportions.
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I had some whole milk leftover that needed to be used, so I made a chocolate pudding pie with a homemade graham cracker crust. I used smitten kitchn’s recipe for the filling since I didn’t want to involve eggs and some random recipe for homemade graham cracker crust. Even though I used dark chocolate I found this a tad too sweet and probably wouldn’t sweeten the whipped cream as much next time. Delicious though!
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Eggs and cheese in a bread boat?
Yes please!!
I saw a variation on these when I lived in Los Angeles. A lot of Armenian-owned pizza shops had it on their menus.
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Another mini loaf experiment, with thanks to @Nannybakes for the idea and much advice, and to @Stef_bakes for the original recipe.
This took much longer to rise than anticipated and may have gotten more loft if I had let it go another hour, but I was against the clock and couldn’t wait any longer to bake because I had to leave. (Therefore also didn’t brown completely – I checked the internal temp and took it out as soon as it was done.)
BUT, it’s lovely – fine crumb, and soft.
.
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I actually baked them because my son raved about them. He had some in Chicago and said similar but the once in Chicago were spicer.
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Looks perfect! Kudos!
Apparently the state liquor system in PA does not stock poire Williams :(. So much for my pear cake plan….
There aren’t any non-state liquor stores around?
Thank you, and for all the handholding!
It’s not perfect, but it’s really good – made some excellent toast this morning, but it’s so soft I will have to make a sandwich soon. (I did use a bit of tangzhong in it.)
I’m going to try again when I know I’ll be home and can let it rise longer, I think that will get the fluffiness to where it should be. Of course I should have realized that 30 mins was for rolls, so I should have budgeted 2-3 hours for the mini loaf. Duh.
No such thing. Beer and wine are avail in grocery stores now, but not spirits.
I found a bottle ok NA sparkling pear juice in my fridge from last year; I’m going to use that. Might reduce it first .
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