It's been a little longer than usual between posts. I promise I'm not quitting this blog! Not yet, at the very least. Between Memorial Day weekend and life generally trending back toward a semblance of normal, I just haven't had any time to sit down and write a post. But here I am and here it is, the next post! BURGER BAPS.
Burger baps - or buns - are one of those things that I didn't really think of as a major technical challenge. And admittedly I still don't, necessarily. But I always have the benefit of looking at these technical challenges from the perspective of someone with limitless time.
Paul's floury burger baps with veggie burgers appeared on series 10 (Netflix Collection 7), episode 3 - Bread Week. As the technical challenge of the week, bakers were given Paul's pared down recipe and a limited amount of time to put it all together.
Molten Puddings. I don't hate this as much as I currently hate fraisier cake but...ugh.
You know. This recipe isn't complicated. But it has given me hell. I have made this...well okay not this recipe exactly...but a variant of this recipe four times now.
The first time I made the recipe, I made it as written. I changed the flavors and fillings because the recipe as written is very rich, to the point that I knew if I was going to make it multiple times I really needed to have something a little lighter.
Anyway. I have made, essentially, this recipe four times. I've gotten a little closer EVERY time, but I still haven't really mastered it. At this point I suspect I need to use a different type of baking dish to get the bake to work.
Today's bake feels like forbidden knowledge.
No really. It's the sort of thing I feel like I shouldn't know how to make. Because if I can make croissants any time I want - with a TEENSY bit of pre-planning (12 to 17 hours of it) - then I'm fucked.
Kidding. Mostly. But it is still dangerous to know that if I want croissants, I can have croissants.
They didn't turn out looking pretty or especially croissant-like, but the texture was correct and they were fucking delicious. I also made pain au chocolat. Which is effectively a croissant with chocolate in it. Yeah. It was incredible.
Andrew said one of his coworkers made the comment that "Even a mediocre homemade croissant is still sublime." I have to agree.
After the hot mess that was my last bake, I needed something a little easier to tackle. The fraisier cake has shaken my confidence, left me wondering if this was a good decision - maybe I should call it quits.
Who am I kidding? I love baking. A difficult bake isn't going to make me stop loving the adventure of baking.
In Series 6 (Netflix collection 3) episode 3, the bakers faced BREAD WEEK! The signature challenge of the episode had the bakers making two flavors of quick bread. Any quick bread of their choice.
If you are unfamiliar with quick bread, the basic run down is this: quick bread is bread leavened with leavening agents other than yeast or eggs.
The most common quick bread I've ever encountered? Soda bread. Pretty much all the bakers in this episode made a variant of soda bread.
I'm lazy and going to follow their example. I also made soda bread.
Ah the delicious chocolate-y, marshmallow-y, jam-y Wagon Wheel. Wagon Wheels are a snack cake in the UK, Australia, Canada, and other commonwealth countries. They are most similar to the US's Moon Pies - but I'll be honest, I like these a hell of a lot more. The jam works very nicely with the other flavors at play, and making these from scratch has resulted in a really delicious overall treat that I will most likely make again.