Moe C's blog

This recipe uses either yeast or starter, has a poolish, and the dough ferments overnight. I've used it many times and it's a good recipe from The Kitchn. Cooked in a ~325° electric frying pan, with lid, for 6 min per side.

Ragtag collection of rings. Lots of you don't bother with rings, but I have a quirk where, if I'm trying to replicate a store item, I want it to look like that item as much as possible. Didn't quite achieve it this time.

I don't make a wide variety of breads, so don't have much to blog about. Thought if someone was looking online for the difference in finished bread colour between black and champagne gold pans, he might stumble across this. That's the grammatical "he", btw. Same dough, same bake, at 350° for 30min. No comparison of shiny, sliver pans because I've given up on them. Waaay too light.

Will's recent bun experiments had me thinkiing of subs. The fillings stick out, or fall out, of my homemade sub sandwiches, or the top sits a mile from the bottom. They are never neat & tidy like Subway's. Maybe how the bun is cut is no secret, but I never paid any attention. I examined what was left of my Subway sandwich tonight and saw a cut of about 1/2" or so at the joined portion of top & bottom. That is, the slice went through the bun and then downward when it reached the far edge. Naturally, I asked AI how to cut a sub bun and was told the "hinge cut".

As you can see, I'm no cake decorator, but I've always loved cake with loads of creamy frosting. This recipe was popular...I was going to say awhile back...but it's been about 45 yrs since I first tasted it. It is soft, creamy and NOT sweet (unless more sugar is added). 

It does, indeed, contain tangzhong. The effect is just as good as in bread dough.

This recipe makes more than enough for a 2- layer cake and requires a fairly large mixer bowl. 

1.5 cups milk

10 Tbsps flour