Alex Beefgnaw. Old. Future pastry chef.
King Arthur recipe, with 100g of the bread flour swapped out for whole wheat.
The only vessel I have large enough to accommodate four boiling bagels is my wok.
They turned out fantastic, though! Nice and chewy.
I just made another batch of these. Skipped the egg wash this week, also added raisins and cinnamon/brown sugar to three of them. fuuuuuuuuuuuuck the cinnamon raisin ones are good
King Arthur recipe, with 100g of the bread flour swapped out for whole wheat.
The only vessel I have large enough to accommodate four boiling bagels is my wok.
They turned out fantastic, though! Nice and chewy.
Yeah, the Bake-a-Week kinda went off the rails during Day Job Hell Season and the subsequent Three-Ring Shitshow of Automotive Issues and also the hurricane and shit. I'm trying to get back on track. I'm trying to remember that the Bake-a-Week is supposed to push my skills and I really shouldn't do easy shit every week. I'm going to do macarons someday soon I swear but today was not that day.
Anyway! Recipe here. I added white chocolate chips and walnut chunks. Also the recipe says to bake them at 350 for 9-11 minutes but the second batch, which stayed in for 12 minutes, is my platonic ideal for a piece of what is basically... brownie jerky.
Yes. Brownie jerky. You know brownie brittle? That stuff that's just real thin and crunchy and it's good but it's not what we really love about brownie edges, right? Well, these cookies scratch the chewy-edge itch brownie brittle falls short on.
Recipes:
Bread: https://www.kingarthurbaking.com/recipes/japanese-milk-bread-rolls-recipe
Anko: https://www.justonecookbook.com/pressure-cooker-anko-red-bean-paste/
This was my first experience with a bread recipe involving tangzhong/yudane and HOLY SHIT. I'm never going back to the old ways. This is the best-behaved bread dough I've ever worked with. It was a little sticky when I first scraped it out of the mixer bowl, but it went along with being bowl-folded into a ball and after the first rise/rest, it just... behaved. It was so soft and supple and easy to shape with a minimal dusting of bench flour. My filling technique does, uh, need some work but fuck it. It's delicious.