Food

Since I had some success making sweet dough by following  宗辰的職人日誌 , I watched through several more of his videos and decided to attempt another ones of my favorite -  菠蘿皮 .  We must be of the similar age.  Let me tell you, 👍 his recipes are for real! Before Baking: After baking: However...  😐 Hmm... how do I put this down nicely?  Well, you need to be mindful of quantity. Melon Skin 菠蘿皮  butter 奶油      455g icing Sugar 糖粉      375g egg           全蛋      180g bread flour 高筋麵粉  x (240g菠蘿皮對250g的高筋麵粉) Oven Temperature:        425F 烤培溫度 🔥上火230 🔥下火210  <= I jused used 425F Bake Time: 烤培時間 🕑12分鐘 <= just about right Calculate x 👀 yes, a little math goes a long way. The comment "240g 菠蘿皮對 250g 的高筋麵粉", basically stated 240g of melon skin will require 250g of bread flour. Total weight of melon skin: 455 + 375 + 180 = 1010g There...

Okay...  is it obvious to everyone that it's NOT Taiwanese yummies?!  😅  Oh well. I have been using this recipe - Clone of a Cinnabon as long as I remember.  It's all good.  The only drawback is that once you know how much butter and sugar is drowning in these buns, no one can feel not guilty for eating too much (... 😉 define, too much..., right?!). Another thing is having an Asian palette, lots of recipes on the Internet is too sweet, too rich (😅 I know, how could it be a problem?), and you kind of feel rightful to cut some of it out.  This one is no exception. As usual, only attempt this bun when you are stuck at home as it does take a while for dough to raise without proofer. ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Dough 麵團 warm milk           溫牛奶           1 cup 《== I had to use a bit more eggs           鷄蛋         ...

Okay... this is my first post but I will try to make it count. Currently in the oven, I am making green onion buns or 蔥花麵包/ 蔥捲麵包 by following  宗辰的職人日誌  after roaming on several other sites with similar content  😐 .  The background of an commercial kitchen promoted confidence and the ingredients were listed in the comment.  Good.  The only thing is...  140g of green onion seems like a whole lot for just about a pound of bread.  So, with my infinite wisdom, I doubled the dough recipe 😒. Before you get too excited, it takes half a day (okay, more like 4 hours to do this at home without a proofer) but the bread tasted AWESOME 😍.  ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ DOUGH                  麵團 🍞 bread flour            高粉             250 g sugar        ...