One of my favorite things about my best friend Nicole is that she is down to do almost anything. So when I asked her if we could make "turtle bread" yesterday, she didn't blink twice. This was my first time using yeast and my first time making legit bread, so I was a bit nervous, but Nicole is a certified knead-expert. Thank goodness I had her by my side because we had to make some crazy spontaneous adjustments: "uhhh I think this is toooo sticky, we should add another cup of flour". We may be absolutely terrible at following a recipe, but we're pretty good at faking it until we get what we want: turtle buns too cute to eat!"
Ingredients: For the Tangzhong:
Procedure: For the Tangzhong:
For the dough:
Making the turtles:
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Recipe adapted from here! Ingredients:
The only thing that will make a souffle fall is if it knows you're afraid of it.” Recipe adapted from: Chef John's Chocolate Souffle Ingredients
1. Preheat oven to 375 degrees F (190 degrees C). Line a rimmed baking sheet with parchment paper. 2. Brush bottom and sides of 2 (5-ounce) ramekins lightly with 1 teaspoon melted butter; cover bottom and sides right up to the rim. Add 1 tablespoon white sugar to ramekins. Rotate ramekins until sugar coats all surfaces. Pour off extra sugar. 3. Place chocolate pieces in a metal mixing bowl. Place bowl over a pan of about 3 cups hot water over low heat. Do not let water boil or come to a simmer. 4. Melt 1 tablespoon butter in a skillet over medium heat. Sprinkle in flour. Whisk until flour is incorporated into butter and mixture thickens, about 1 minute. Reduce heat to low. Whisk in cold milk until mixture becomes smooth and thickens, 2 or 3 minutes. Remove skillet from heat. Transfer mixture to bowl with melted chocolate. Mix together thoroughly. Add egg yolk and mix to combine. Leave bowl above the hot (not simmering) water to keep chocolate warm while you whip the egg whites. 5. Place 2 egg whites in a mixing bowl; add cream of tartar. Whisk until mixture begins to thicken and a drizzle from the whisk stays on the surface about 1 second before disappearing into the mix, 2 or 3 minutes. Add 1/3 of sugar and whisk in. Whisk in a bit more sugar about 15 seconds; whisk in the rest of the sugar. Continue whisking until mixture is about as thick as shaving cream and holds soft peaks, 3 to 5 minutes. 6. Transfer a little less than half of egg whites to chocolate. Mix until egg whites are thoroughly incorporated into the chocolate, 1 or 2 minutes. Add the rest of the egg whites; gently fold into the chocolate with a spatula, lifting from the bottom and folding over. Stop mixing after the egg white disappears. Divide mixture between 2 prepared ramekins. Place ramekins on prepared baking sheet. 7. Bake in preheated oven until scuffles are puffed and have risen above the top of the rims, 12 to 15 minutes. 8. Sprinkle with powdered sugar or cocoa powder, or top with whipped cream if you want. Otherwise, consume quickly! They deflate so fast! Ma Lai Gao -- my favorite dimsum dessert that always brings me back to childhood. It's fluffy, light, airy and just the perfect amount of egg-y sweet. I've been craving it a lot recently but there aren't a lot of bakeries that have it freshly made around Saratoga. I decided to try my hand at a hybrid Ma Lai Gao Chiffon cake by combining a couple different recipes I found online. The result is a baked (not steamed) cake in a bundt shape, topped with powdered sugar. I think its the perfect combo of east meets west with a crunchy, sweet, coffee cake like outer layer with an Asian custard sponge cake on the inside." Egg yolk batter:
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January 2022
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