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askwhatsforlunch · 3 months

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Mincemeat Kings' Crown

When I visit someone, I never come empty-handed. Whomever that someone is: a friend, family, a co-worker, an overseas landlady, a brief lover, an Airbnb host... I can bring flowers, Chocolates, or a small gift, a good bottle of wine, or home-brewed Cider or Liqueur, perhaps. But more often than not, it's cake. Cake makes people happy, doesn't it? Thus, as we are visiting my sister, Jules, in Dijon this weekend, and she's said she hadn't had a Kings’ Crown or Cake yet, I baked this beautiful Mincemeat Kings' Crown to bring her. A delicious way, we found, of toasting (with home-brewed Cider) to her new table, bench and chairs after spending an arvo assembling them!

Ingredients (makes 1 brioche):

4 cups strong white flour

1/3 cup caster sugar

4 ½ teaspoons active dry yeast

2 teaspoons salt

4 large eggs

½ cup milk

1 cup unsalted butter, cut into small chunks

1/2 cup Ava’s Mincemeat

a fève*

1 egg, lightly beaten

½ tablespoon milk

1/4 cup Honey Syrup

1 tablespoon pearl sugar

The day before, combine strong white flour, caster sugar, yeast and salt (they shouldn’t touch at this stage) in the bowl of an electric stand mixer fitted with the hook attachment. Turn on low speed until well-combined.

Turn on medium speed and add the eggs and milk, and mix 4 minutes until smooth and elastic. The dough will be quite sticky at this stage. Gradually add butter, a few chunks at a time until fully incorporated. When all the butter is incorporated, increase speed to high and mix, 4 to 6 minutes, until dough is soft, shiny and slaps the sides of the bowl.

Turn dough out onto a lightly floured surface and knead lightly to form a ball. Pop the dough ball in a lightly oiled large bowl and cover with cling film. Let rise at room temperature for an hour.

Again, turn dough out onto a lightly floured surface and knead lightly. Shape into a ball, and return dough to the lightly oiled bowl. Cover with cling film, and prove once more a couple of hours or until the dough has tripled in size. Place the bowl in the refrigerator overnight. The dough will continue proving, which will give the brioche a light and airy texture.

In the morning, remove the bowl from the refrigerator, and allow the dough to come back to room temperature, for 1 hour.

Line a baking tray with baking paper. Set aside.

Remove cling film and turn dough out on a lightly floured surface. Divide the dough into three equal portions. Roll two of the portions into large rectangles onto a lightly floured surface.

Spread half of the Mincemeat onto the first dough rectangle, leaving at least an inch on the outward edge, and roll it tightly like you would a Swiss roll, seal the seam, and gently roll into a long “sausage”. Set aside.

Spread remaining Mincemeat onto the second dough rectangle, leaving at least an inch on the outward edge. Again, roll gently but tightly.

Roll the plain portion into a long “sausage” the same length as the others. Hide the fève* in it!

Place them all vertically on the work surface, pinching the end of all of them firmly together. Plait, and shape into a crown. Place on prepared baking tray. Leave to prove for 30 minutes to one hour in a warm, draught-free room.

Whisk the egg and milk together.

Preheat oven to 190°C/375°F. Once the brioche has risen, brush thoroughly with egg wash. Bake at 190°C/375°F for 35 minutes, until a nice golden brown colour.

Meanwhile, heat Honey Syrup in a small saucepan. Bring to a simmer until slightly thickened. Remove from the heat.

Remove Mincemeat Kings’ Crown from the oven, and immediately brush all over with the Honey Syrup, to glaze. Sprinkle generously with pearl sugar. Transfer to serving plate and let cool for a bit before serving and finding out who’ll be crowned Queen or King! Serve with chilled Cider (Brut or Doux).

*A fève is a tiny porcelain figurine traditionally hidden in Epiphany Galette des Rois or Kings’ Brioche in France. Whoever finds it in their slice is Queen or King for the day. Before it was a figurine, a dried fava bean (”fève”, in French) used to be hidden, hence the name.

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chamerionwrites · 2 months

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I made pecan sticky buns with a salted bourbon caramel sauce for a friend’s birthday, and the only flaw in this plan is that I now have a bunch of leftover caramel that I don’t know what to do with

#SUGGESTIONS WELCOME #i have been dipping apple slices in it for dessert but i’m all outta apples #i just don’t have much of a sweet tooth. is the thing. i could make more sticky rolls but lbr #i will not eat them all by myself before they go stale. which enriched doughs do all too quickly #culinary adventures #my posts

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bewitchingkitchen · 1 month

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HELEN FLETCHER'S PINEAPPLE KOLACHE

I am going to say something quite daring, so here it goes: this might very well be the best thing I’ve baked in a whole year! If you follow my blog, you probably know I am quite fond of Helen’s recipes, because not only they always work, but her explanations are crystal clear, and make you comfortable to try something even if it seems complex or out of your skill level. I had never made kolache,…

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#enriched dough #Helen Fletcher #kolaches #pineapple #sweet bread

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cali · 6 months

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a lolcow is obviously a bad and harmful thing but studying weird people online is a wonderful and soul enriching experience. but if u treat the fun of it as a product and engage with them to get more of this product, if youre "milking" the "lolcow", youre fucked. youre going down the path of darkness. it needs to be aetherial and loose. the better alternative is looking at lolbirds instead which is quite beautiful cuz, like birdwatching, its a process where u do not enact power and force over ur subject to make it show u what u want, you just let them naturally come by and show off their plumage (10000 near identically composed deviantart illustrations of different kids show character crying while getting knead into dough and baked[this happened in a single episode of a show the artist saw when they were 4]) and then u maybe show some of ur favorite feathers of theirs to your close group of friends and then let them pass on with the wind and u keep them as a sweet memory ❤

#im adding a tag here because some of u r misunderstanding this hardcore and arguing #I dont want you to look at people who already got lolcowed. i want you to when you see someone you think is fun and weird #just passively look at them take in their weirdness and move on. im saying do that instead of pulling lolcow shit #this post is not an invitation for u to tell me who you feel like this about #u can make vague references but do not say any names out loud or ur breaking the rules #cuz the goal here is peace

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iliveforyouilongforyouvesuvia · 1 year

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So the devs for the Arcana actually posted the recipe for Selasi the Baker's pumpkin bread on their YouTube channel four years ago?!?

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@helshollowhalls sent me the link because they know I like to make my own bread on my days off. Read below the cut for pictures of my attempt and my in depth review!

First off, this is an involved recipe. You can expect it to take 4 hours start to finish (for context, my normal weekly baking for 2 loaves of whole wheat bread takes about 2 hours). There's the dough itself, the pumpkin filling, and a glaze to go on top.

Here's what it looked like right out of the oven, before the cinnamon glaze:

Here's what it looked like with the glaze on (please ignore the mess):

And here's the loaf cut open:

The original recipe says that the result should be a mildly sweet, mildly spiced bread. I'm sure that it normally is. However, it seems Asra and I share certain experimental tendencies when it comes to making food, because I ended up more than doubling the spices in the pumpkin filling.

The result I got was honestly one of the best sweet breads I've ever eaten. There's cinnamon in the dough, the glaze, and the filling, so the whole thing tastes really warm and comforting and homey. Don't let it fool you though, because (at least the way I ended up making it) the spices liven it up. It has cloves, all spice, ginger, cinnamon, and nutmeg besides the expected sugar, salt, and vanilla. It didn't call for cardamon but I added a respectable chunk of that anyways because it was sitting in my spice rack with all the others and I didn't want it to feel ignored. (And also because it was referenced as being in the rice pudding in Asra's route.) I also like making pumpkin soup through the winter, so my filling came out a little more watery than it normally would because I like to steam and freeze my own pumpkin puree.

The result I got was rich, sweet, soft, and flavorful enough that I was still tasting it after I brushed my teeth. The smell also lingered in my kitchen for days. The dough is enriched, meaning that it has eggs and milk and butter in it, which makes it somewhat like a cinnamon brioche. It would be like if a cinnamon roll and a pumpkin pie had a kickass loaf baby. The cinnamon glaze on top definitely added sweetness, but what I appreciated about it was how sticky and gooey the texture became because of it. Be prepared for delightfully messy eating.

If you're thinking, brainrot, the only reason you like this so much is because it makes you feel like you're sitting across from your beloved in the marketplace on a sunny Vesuvian afternoon, I'd say you're not wrong. It's a whole experience. However, after I had my first slice, I took it over to my family's place to share and fell asleep right after. By the time I woke up the whole thing was gone. My mom and younger sibling on their own admitted to eating at least two thirds of it before my dad could get to it. The other younger sibling got all of one (1) slice, poor dude.

100000000/10 will absolutely be scheduling four hours into my next day off to make it again.

(Side note - if you're looking for a trans malewife who cooks/bakes for fun and cleans up after himself and will spend four hours making something just because it's referenced in a romance game, I am right here. I desire cuddles.)

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mariacallous · 2 months

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Guava rugelach are an edible testament to Jews embracing the new ingredients and cooking techniques that they encountered in the Diaspora. They are also a testament to my mom, a culinary magician who wielded guava like a wand, infusing its sweet tones into our meals.

Brought to Latin America by Eastern European Jews in the early 20th century, cities such as Buenos Aires, Mexico City and Caracas have embraced rugelach. While many versions of the pastry still proudly bear the traditional Ashkenazi flavors of cinnamon, raisins and nuts, that’s far from the whole tale. Rugelach in Buenos Aires or Caracas might contain dulce de leche or cabello de ángel (pumpkin jam), while a stroll into a bakery in Mexico City might reveal rugelach filled with luscious chocolate ganache and aromatic Mexican vanilla.

This rugelach dough is enriched with sour cream, and results in a soft, flakey pastry. The pièce de résistance, though, is the guava filling.

Originating from Central and South America, “guava” translates to “fruit” in Arawak, the language spoken by the native communities of the Caribbean, where this fruit, similar in size to a passion fruit, grows in abundance. The guava’s tender skin encases a creamy white or orange pulp filled with numerous tiny black seeds.

As guava is a seasonal fruit and isn’t as widespread as mangoes or papaya, I call for guava paste, due to its unique sour-sweet taste profile. Often referred to as “goiabada,” this paste generally has a lower quotient of added sugars and presents a superior texture for baked products. Unlike runny jams and marmalades, guava paste is sculpted into a dense, sticky block yet remains soft enough to be sliced.

Growing up, my mom used the vibrant, naturally sweet guava as her secret ingredient, a touch of the tropics that hinted at Caribbean culinary tradition in Venezuela. It turned the simplest family recipe into an exotic treat. This recipe draws inspiration from her traditional guava bread, where history, heritage and affection were kneaded into dough and baked to perfection.

Her guava-infused creations echo loudly in my present, shaping the culinary adventurer in me and reminding me of the vital link between taste and memory. Guava rugelach are not merely a pastry but a narrative of the age-old Jewish practice of reinventing ourselves in the face of new environments. The story of my lineage in the Diaspora, one many fellow Jews can relate to, is etched in the buttery dough and sweet, aromatic filling. Each bite is a reminder of who I am: A fusion of cultures, histories and flavors.

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najia-cooks · 1 year

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[ID: Five large, enclosed bao piled on a plate. The topmost bao has been opened to show a bread-like dough texture and a vegetable filling. The bao are garnished with chopped chives. End ID]

Bánh bao chay (Vietnamese vegetable dumplings)

Bánh bao are an iteration on the Chinese da bao (大包) brought to Vietnam by Cantonese immigrants. Like da bao, bánh bao are commonly filled with some combination of minced meat, Chinese sausage, and hard-boiled eggs; however, some versions of bánh bao are also made with Vietnamese vegetables, herbs, and flavorings. Vegetarian bánh bao (bánh bao chay) may have no filling, a filling consisting of a variety of vegetables, or a filling of sweetened beans or sweet potato.

This recipe combines Vietnamese vegetables, herbs, spices, and sauces with Vietnamese meat substitutes to make a well-rounded filling that's equal parts umami and fresh. The yeasted, enriched dough is tasty, fluffy, and light, but still has enough structure to hold up against the filling.

Recipe under the cut!

Patreon | Tip jar

Makes 16-20; serves 6.

Ingredients:

For the dough:

4 cups + 2 Tbsp (500g) all-purpose flour

2 tsp (7g) active dry yeast

7 Tbsp (90g) granulated sugar

1/2 tsp salt

2 tsp (10g) baking powder (optional)

2 Tbsp (16g) cornstarch (optional)

1 - 1 1/4 cup (135-295 mL) lukewarm soy or oat milk, or water

1 Tbsp cooking oil

The basic components of this dough are flour, yeast, sugar, salt, oil, and milk. The baking powder is added to help with leavening; the cornstarch works to create a light, fluffy dough that will not become soggy when filling is added.

For the filling:

1 large carrot (100g)

4-inch piece (120g) cassava root / yuca

1 cup (100g) shiitake or wood-ear mushrooms, diced

4 large pieces (50g) sườn non chay, or 1/2 cup diced or crumbled chả lụa chay

1/2 cup water + 1/2 tsp vegetarian 'chicken' broth concentrate (optional)

50g tofu skin (đậu hủ ky)

1 red onion, minced

5 cloves garlic, chopped

4-5 chives or scallions, finely chopped

1 tsp freshly ground black pepper

1/2 tsp sugar, or to taste

1/2 tsp salt, or to taste

2 tsp bột nêm chay, ground to a powder (optional)

1 1/2 tsp fermented bean paste + 1/2 tsp light soy sauce (or 2 tsp vegetarian fish sauce)

2 tsp vegetarian oyster sauce

1/4 cup soybean oil, peanut oil, or other cooking oil, divided

Sườn non chay (roughly, “vegetarian ribs”) is a meat replacement made of textured soy protein. It may be found in bags online or in the pantry / dried goods section at your local Asian grocery store—the bags will be labelled “sườn non chay” as well as “vegan meat slice,” “textured soy bean protein,” “vegetarian food,” or “vegan food.” Most sườn non chay are large and pale in color, but they sometimes come in "beef" or "pork" styles—the difference is not the flavoring but rather the size, shape, and coloring of the pieces. In my experience, the "beef" ones are more darkly colored, and both "beef" and "pork" styles are smaller in size and thinner in shape than the non-specific ones, which I often use to replace chicken.

Chả lụa chay is a vegetarian version of a Vietnamese pork sausage. It can be found in the form of a large loaf in the refrigerator section of a Vietnamese or Asian grocery store. It will be labelled "chả lụa chay" or "gio lụa chay," as well as "vegetarian pork roll," "wheat meat," or "vegetarian food."

Đậu hủ ky, or tofu skin, is prepared by taking the film off of a batch of tofu as it sets. Tofu skin may be purchased fresh or dried, in sheets or in sticks: for the purposes of this recipe, any kind will work! Chinese tofu skin produced for sale abroad may be labelled "dried beancurd sticks."

Bột nêm is a Vietnamese seasoning sold in powder or granule form. Vegetarian ("chay") versions of the seasoning may contain shiitake mushroom, lotus seeds, carrots, tomatoes, and kohlrabi, as well as salt and MSG. It can be purchased in pouches or boxes from an Asian grocery store, or you can use any other vegetable stock powder.

Fish sauce and oyster sauce are common inclusions in pork fillings for bánh bao but are often simply omitted from vegetarian ones. I've used vegetarian substitutes for these ingredients—if you don't have vegetarian imitation fish or oyster sauce, just increase the amount of salt, sugar, and bột nêm to taste.

Instructions:

For the dough:

1. Heat 1 cup (135mL) non-dairy milk to lukewarm in a saucepan or in the microwave. Stir in the yeast to dissolve. if you’re not sure your yeast is alive, proof it by allowing to stand for 10 minutes—it should foam.

2. Add the baking powder, sugar, and salt and whisk to dissolve.

3. In a large bowl, whisk together flour and cornstarch. Pour in the milk mixture and mix well to combine. Add additional milk 1 tsp at a time if it remains too dry to combine. The dough should be slightly tacky but not sticky.

3. Add oil and knead by hand until dough is smooth and elastic, about 10 minutes. Cover with plastic wrap and allow to rise in a warm place for about 3 hours until doubled in size. If you live in a cold climate and don't have a proofing drawer, heat your oven on the lowest setting for a few minutes, turn it off, and then proof the dough in the oven.

For the filling:

1. Prepare the proteins. Soak the tofu skin (if you're using dried) and sườn non chay in cool water for about half an hour until rehydrated (or simmer them for a shorter amount of time). They are fully hydrated once flexible and a couple shades lighter. Gently squeeze the water out. Dice tofu skin; rip sườn non chay into small pieces lengthwise and then dice widthwise.

2. Prepare the vegetables. Peel cassava root and carrot. Cut both into a fine julienne, or grate them. Dice the mushrooms; mince the red onion; chop the garlic.

3. Cook the filling. Heat oil in a large skillet on medium. Add the garlic and sauté until fragrant.

4. Add the red onion and continue to sauté until fragrant and slightly softened. Add black pepper, bột nêm, and salt and allow to cook another 30 seconds.

5. Add carrot, cassava, mushrooms, chả lụa chay (if using), and tofu skin and stir to combine. Reduce heat to low and cook, stirring often, until tender. Remove from pan.

6. If using sườn non chay: in the same pan, fry sườn non chay in 3 Tbsp of cooking oil on medium until they’ve absorbed the oil. Whisk 'chicken' stock concentrate into a small amount of hot water, then add the stock into the pan. Cook until mostly dry.

Soaking in water, deep frying in oil, then simmering in a flavored broth is the typical Vietnamese preparation of sườn non chay. The simmering in stock could potentially be skipped if you're including vegetarian oyster and/or fish sauce, but personally I find that dried soy products benefit from being soaked or simmered in something other than water.

7. Mix sườn non chay in with other filling ingredients, salt, sugar, sauces, and chives.

To assemble:

1. Turn dough out from its proofing bowl and gently divide into two even parts. Cover the half you're not using and gently roll the other out into a log of even width. Use a dough cutter or sharp knife to divide the log into 8 or 10 even pieces.

2. Place each disc of dough on its side and roll it out into a circle about 5" (13cm) in diameter. The edges of the circle should be much thinner than the center, since the edges will be bundled up and folded together.

3. The folding method is the same as for baozi and momos. Hold a wrapper in the palm of your non-dominant hand and add a couple tablespoons of filling (if you’re not experienced with making dumplings, it may be easier to add less). While pressing the filling down with your non-dominant thumb, use your other hand to pinch pleated folds in the dough all the way around the circle of the wrapper. Remove your thumb and make one last fold to close the bao. Pinch firmly at the place where all the pleats come together (where the drawstring would be if it were a drawstring pouch) and give a small twist to seal.

4. Set each finished bao on a small square of parchment paper on a baking sheet or in a steamer and lightly cover with plastic wrap or a light kitchen towel. Continue folding until you have formed all of the bao.

To steam:

1. Place a bamboo steamer in the bottom of a wok or large pot, and fill the wok with enough cool water to cover the bottom rim of the steamer by ½". If you've added baking powder to your dough, you may add a splash of vinegar to the water to help neutralise the dough's pH and combat yellowing of the dough.

If you’re using a metal steamer, tie a kitchen towel around its lid to prevent condensation from dipping back down onto the dumplings. Carefully place the bao, along with their parchment paper squares, into the steamer, leaving an inch or so between each one. They will expand as they steam!

If you don’t have a steamer, place a small bowl in the bottom of a wok or large, deep pan or pot. Place the dumplings, with their parchment paper squares, on a plate and place the plate on top of the bowl–the plate should fit inside your pot. Make sure that you can cover the plate and dumplings with a lid. If your lid is domed, there is no need for a kitchen towel, since the condensation will run down towards the outer rim. If your lid is flat, tie a tea towel around it just as you would with a metal steamer. Fill your cooking vessel with 2 or so centimeters of cool water.

2. Raise the heat to high and allow the water to come to a boil. Once boiling, lower the heat to medium-low and cover your steamer or pot. Steam the dumplings for about 8 minutes, until the dough is tender and cooked through. Keep finished bao warm in a covered casserole dish in an oven on low while you steam the others.

#vegetarian recipes #recipes #vegan recipes #Vietnamese #dumplings #carrots #cassava root #tofu skin #mushrooms #sườn non chay #chả lụa chay #fish sauce #chives

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livwritesstuff · 11 months

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i got to walk in Boston’s pride parade today and it was simply the best and most joyful time (and then it ended, at which point i was slammed with the resulting overstimulation of it all yippee). anyhoo all that love and happiness got the old creative juices flowing and this is what came from it. i suppose it acts as a bit of a sneak-peek of what’s to come in this series

Steve is getting boring in his old age (forty-four, almost).

It was inevitable, he supposes when he looks back, and he likes being boring.

He likes the steady routine of the life he and Eddie (married for seven years, now) have built with their three daughters (four, seven, and nearly ten, a notion Steve is choosing to ignore because there’s no goddamn way she’s already got an entire decade under her belt), and he doesn’t often find himself making attempts to mix things up.

Naturally, Eddie was the one to suggest they make the trip into Boston with their daughters for the annual Pride parade, and when he does, Steve isn’t automatically inclined to agree.

Look - Steve knows it’s important for kids to see the world and do new things and all that enriching shit, but maybe he still bears some of the scars from keeping a semi-feral pack of teenagers alive amidst the eldritch hellscape of their hometown, and it’s not like they don’t keep themselves entertained at home - their youngest had finally gotten the gist of go-fish recently and that’s been a whole new ballgame Steve is perfectly content to continue exploring.

In the end, however, the logical side of him (and Eddie’s ever-persistent badgering) wins out, and come mid-June of 2011, they all make the drive into Boston to see the parade.

It doesn’t take Steve long at all to acknowledge that it was a good idea. He hadn’t been to Pride in many years (again - he’s boring in his old age), and he’d forgotten how much fun it is - a true celebration of love and happiness in the face of a lot of fuck up shit. The parade’s pretty good too (definitely a few floats he hopes the girls are too distracted chasing after candy to notice and ask questions about later, but only time will tell, he supposes), and so is the festival afterwards. It ends up being a really great time for all of them.

Of the whole day, though, Steve’s favorite part is the trip home, a drive that should have only been twenty minutes, but turns into nearly an hour with all the traffic on I-90, and the girls are still riding the sugar rush of an afternoon’s worth of lemonade and fried dough and candy thrown from parade floats (the littlest might be succumbing, though, if Steve’s quick glances in the rear-view mirror at the way her eyes are drooping closed in her car seat are anything to go off of), and it seems as if the day’s contagious joy had followed them into the car.

The older two have been asking a lot of questions - mostly about what floats were everyone’s favorites until their eldest, perceptive as she’s always been, hits them with, “What’s Pride for?”

which turns into, “Why do people think it’s a bad thing?”

and that becomes, “So how did you and Papa fall in love?”

at which point Eddie, who’d been fielding their daughter’s questions so Steve could keep his focus on the stop-and-go highway traffic, launches into a dramatic and involved retelling of how their relationship had begun.

“So I told him that I liked him and what do you think Papa said?” Eddie eventually asks.

“What?” the girls ask with eager smiles and wide eyes.

“Nothing,” Eddie says ruthlessly, a wicked grin on his face.

“Alright,” Steve cuts in as the girls giggle in the backseat, “Let’s not be dramatic. I said something eventually, and it wasn’t even that long later - four hours tops.”

“That’s right,” Eddie concedes, “And then we all lived happily ever after and all that jazz.”

“Good,” their daughter says, “’cos if you hadn’t, today wouldn’t happen.”

“Hate to break it to you, sweet pea,” Steve replies, “but I’m pretty sure Pride would still happen even if Dad and I weren’t there for it.”

“I mean we wouldn’t be here today all together.”

Steve blinks.

Jesus Christ, these kids are gonna be the death of him. Can’t drive the damn car if his eyes are misting over, can he?

“Yeah,” Eddie says as he reaches over to curve his hand around the back of Steve’s neck, “Yeah, bug, that’s true.”

And thanks goodness for that.

#stranger things #steddie #steve harrington #eddie munson #dads!steddie #the satellite and the sky #idek what this is #barely proofread srry #hopefully it isn't annoying that i didn't name their daughters #it's a plot point i haven't gotten to yet and i refuse to spoil my own shit kay?#liv’s steddie dads verse

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toreii · 1 year

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Glorious Masquerade spoilers #8

Azul’s Group - Group A

At the bakery, Deuce and Epel are amazed at all the different kinds of bread. Rollo says that bread making had been popular in the City of Flowers since ancient times, and that the windmills at the edge of town have been making flour since then. Because fresh flour is used, the bread is really delicious. Even in the Shaftlands, it is a place that is popular where famous bakeries gather. Rollo adds that in addition to the windmills, watermills along the Soleil River are also used to grind flour.

Ever the businessman, Azul says that supply and demand are a wonderful cycle. Still, he heard that it is a dish based on the climate, and wishes to try it once. Rollo is relieved to hear that. He’s happy to show him the culture in the City of Flowers.

Epel doesn’t care about that, and is dying to eat some bread instead.😂 Deuce agrees. Azul asks them if they should be doing even just a bit of field work about the City of Flowers. “Didn’t Riddle and Vil tell you? You’re not here to play. This is a valuable opportunity to learn about the local area…”

Just then, the sound of a grumbling stomach cuts in. Epel says it wasn’t his stomach. Deuce also denies it. That only leaves one person. Azul stands there silently, not answering, but it was definitely his stomach that growled.🤣🤣 Azul turns to Rollo and asks him which kind of bread he recommends.😂 Epel comments that even Azul can make such a “flashy” stomach growl.

Rollo picks out the croissant for them to try. Epel says that compared to other breads with fruit and chocolate, the croissant looks rather plain. Rollo explains that they are a special bread. They are nutritious, and energize the mind and body of the citizens. He insists that it should be a croissant, not a loaf of bread or baguette, because it has a taste that does not lose to any of them. (Rollo is right. I love eating a croissant with butter and jam😭💗 The French legit converted me.)

Azul tells Epel and Deuce they should buy it since Rollo recommends it so much. Upon getting their croissants, Epel notes that it is still warm. He can’t wait anymore, and takes a bite. All three boys shout how delicious it is.

Azul notices that apart from soft and strong flour, a rich wheat flour is also used. The butter and fragrant flour create layers and layers to make a crispy and light texture. The sweetness of the syrup lightly applied on top brings out the original sweetness of the dough. Followed by the saltiness from the butter, Azul feels like he can keep on eating.

Epel says that listening to Azul’s description makes him want to eat one even though he’s already in the middle of eating one himself. He says they should buy another one. Deuce also says he can go for another one, or two. Azul comments that they can eat a lot. Epel tells him because it’s very delicious, and offers another croissant to Azul. Azull tells him he’s fine. He needs to watch his caloric intake.

In any case, he says that filling up on bread is useless. Plus, the land is rich with wheat. Epel and Deuce have no idea what Azul means. Azul clarifies that leaves from wheat are also used to make confectionaries. Rollo is impressed that Azul knows that. He tells them there is a confectionary shop nearby, and says he will lead the way.

Rollo brings them to the confectionary shop. Deuce says that the area also has a sweet aroma. He notices a cake and says Trey made it for him once. Deuce tries to remember the name to no avail. Rollo tells him they are called financiers. He explains that it is made with wheat flour, almond flour, and burnt butter.

Azul notices that the butter oozes out from the surface, lamenting it is high in calories. Rollo tells him that it tastes as rich as it looks since “financier” means “rich”. He points out that the shape also resembles a gold nugget, and that eating one will enrich one’s pocket.

Deuce says it’s perfect for Azul. Azul says he doesn’t like to rely on luck, but it may be good as a reward. Deuce asks how that is any different. Azul explains that there is a big difference in doing nothing and relying on luck than doing everything one can do. Deuce once again doesn’t understand what Azul means. So, Azul says that even he doesn’t study, it makes no sense to pray for a good result on a test. Which is a cheap shot at Deuce. To add further insult to injury, Azul asks Rollo if there are any sweets to help improve grades. Rollo says no. So, Azul is like “I didn’t think so. Sorry, Deuce.” Deuce has no comebacks to say. Azul tells him it is 100 years too early to make fun of him.

Anyways, Rollo says that there aren’t any sweets to improve academic ability, but there recently have been sweets made without using wheat flour. He proceeds to show them the most popular confectionary.

Epel immediately recognizes them as macarons. Azul notices their unusual shape. Rollo tells him they are shaped like the Bell of Salvation. Azul says it’s small and easy to eat, so he suggests they should have one. Group A boys take a bite, and Deuce comments on how sweet it is. He wants to bring them back to everyone in the dorm. Rollo tells them that the macaron doesn’t last long since it’s an unbaked sweet. It is only a privilege that can be enjoyed by those who visit the City of Flowers.

Azul notes the yellowish color resembling the bell, the sweet gnash in between, and the colorful, jewel-like bits of the dried grapes and apples mixed in. Epel says it certainly looks beautiful, but he feels no satisfaction in eating it. (Poor boy is traumatized lol) Azul notices his disappointment, and recalls macarons being Epel’s favorite food. Epel asks him how he knows that. Azul tells him that knowing the likes and dislikes of a person is important in order to become “closer”. However, Azul wonders if the information that Epel likes macarons is wrong, and he rather enjoy something with a strong flavor instead.

Epel quickly denies that. Azul is glad his information is correct. He encourages Epel to eat more macarons, and poor Epel gives in to Azul’s whims.😆

Moving on, Rollo brings the boys to a general store. He tells them to go in, and Deuce notices that it’s a good place to look for souvenirs. Azul agrees, and suggests they look for souvenirs for the dorm students while they are there. Epel and Deuce are shocked. Azul asks them why they are shouting so suddenly. They can’t believe Azul suggested such a thing. Again, Azul asks why it’s so surprising. Deuce is like “You’re giving something for free?” Of course Azul is because it’s a souvenir. Azul tells them that he wishes to convey his gratitude to his dorm students because he appreciates them.

Deuce apologizes for being rude. Epel says that Vil warned him to be careful around Azul, but he’s so considerate of the dorm students. Azul agrees. Still, just because it’s free, it doesn’t mean that they don’t have to pay for it. Suddenly, Azul notices an item in the store.

Rollo says they are learning blocks for children. He explains that a letter is written in the block, followed by a word beginning with that letter in the back. In the City of Flowers, these are used to learn the alphabet.

Deuce reads the letters on the blocks like “A” for “Apple” and “B” for “Baby”. Epel reads the “F” for “Festival”, and notices that there are also pictures corresponding to the word carved into the blocks. This way, it’s more fun and easy for small children to study.

Rollo begins to explain that in the past, it was more rigorous to study words with connotations. However, it was said that it was too difficult for children. Azul says the building blocks are not found in the sea, but it is an interesting item. Deuce is surprised that building blocks don’t exit in the sea. Azul tells him yes because wood does not last under the sea. Instead, they have a study too that they watch.

He asks if all the children on land play with building blocks. Deuce can’t remember ever playing with them. But, he does recall his mother saying he was a child who liked to go outside a lot. Epel also agrees. He says he spent most of his time sledding, climbing trees, and playing outside. Azul comments that they’re both so active. Had he been born on land, he wouldn’t have known them.

Anyways, because it’s a souvenir, Azul wants something easier to give. He tells them to keep looking. Rollo suddenly tells them that he has to get going. He needs to look after the other students. Azul tells him he appreciates his guidance, and that he will see him later.

To be continued…

#twisted wonderland #disney twst #twst spoilers #glorious masquerade #next group will be idia’s group #azul trolling the hell out of deuce and epel tho #in all their banter and bickering i wonder what rollo really thinks of them #i was imagining him standing to the side awkwardly just watching them roast each other #like these are the students of the prestigious nrc???#rollo is just so chill😆

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torturedpoetemotions · 1 year

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Today I took a walk just for the fun of it and my knee barely hurt at all and it was windy and lovely out. I went to this sandwich place near my apartment that makes the most glorious sandwiches and when I walked in I was the only customer there, so the owner and I got to talking.

Now the thing is, this place has the most INCREDIBLE bread. Like. It's soft and chewy and has a good crust and it's slightly sweet but only slightly, and it's swirled with fillings like harissa or pesto. Like cinnamon buns but savory.

Anyway I mentioned how much I love the bread her sandwiches are on, and she said, with the air of someone imparting state secrets, "would you believe me if I told you...all my bread is vegan?"

I was floored. Now...I know vegan food can be delicious. But this bread has such a BUTTERY flavor. Such a perfect texture. It's very obviously an enriched dough of some kind, and that? Is hard to accomplish with vegan ingredients.

But it turns out this woman has a daughter who's vegan, and her daughter really missed her bread. So instead of wheedling her daughter or teasing her for her food preferences, as so many parents would...she rolled up her sleeves and started testing recipes, experimenting with substitutions.

The first attempt was a rubbery mess, she told me. Then the second one, the dough didn't rise quite right. But she kept trying, tweaking yeast and flour and fat ratios...until at last she came up with the perfect recipe that was a combination of tips and techniques from about a dozen others that she'd tried. And that's now the recipe used for ALL of the breads in her shop.

All of that work, and the resulting best bread I've ever tasted, all for her daughter. Just because she missed her mom's bread.

Sometimes people are lovely.

#bread #humans #stories

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doberbutts · 1 year

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@extremelybears

Hello Jaz!Bread recipe coming right up.

1 cup warm water

3/4 cup sugar

2 1/2 tablespoons active dry yeast (yes I know I actually thought I'd grabbed a teaspoon measure but then after I realize I had in my hands a 1/2 tablespoon measure 🤦‍♂️)

Mix that together and wait for it to proof

3 cups flour

2 eggs

Entire yeast mixture, I always scrape all the excess foam in as well

1/2 tablespoon salt (this is where I figured out I was holding the wrong thing)

Mix that together, add more flour if your mixture seems too wet. When it's all combined and sticking together but not to your fingers/the bowl/the kneading paddle, slowly add 1 full stick of softened butter roughly 1 tablespoon at a time. Continue adding flour if it starts getting too wet and falling apart. I added maybe an additional 1/2 cup

Knead that sucker for at least 10 minutes or until the dough is smooth and somewhat stretchy

Put in a large bowl with some oil in it, cover, let rise 3 hours yes you heard that right 3 hours

Punch it and knead it for an additional 5-10 minutes. Put back in bowl and wait another 2 hours.

Divide it and style it in your bread tin however you'd like- the plain one I did dough balls and the garlic one is a braid. Cover, let rise for yet another 3 hours.

Combine half a stick of butter and an egg in a small bowl. Brush onto the top of the dough. Stick in preheated oven at 375 for roughly 35 minutes

For the garlic bread instead of an egg/butter wash I did [the remaining from the first loaf] egg and butter combined and then 5 cloves of freshly grated garlic, parsley (I only have dried), and 1/2 teaspoon of salt.

Prior to baking the dough should be somewhat-to-moderately stretchy. Kind of like pizza dough. The bread toasts and fries and grills well (just did that today) and also is good cold and plain or with a spread like butter. The garlic bread went very well with my beef for dinner. I love the taste of butter so I also put butter over the top fresh out of the oven, but you don't have to if you're not a big butter fan. The flavor is very mildly sweet, but also starchy and buttery.

If it sounds like a brioche recipe you'd be correct! I wanted to make something similar to brioche but without the milk- I can eat butter but milk even in baked goods is very bad for me so I wanted to see if I could make an enriched dough minus the milk. Next time I'm going to try doing this but with cinnamon rolls, so I might do 1-1 warm water and sugar since I want the dough to be sweeter.

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kristines-galaxy-of-blackholes · 1 month

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Nine people you’d like to know better

Tagged by @lesquatrechevrons!

(btw I love that tag games are coming back, nature is healing)

Last song: And Now the End by PROJECTOR

Favourite color: Blue. All types of blue

Currently watching: a kind of dumb but easy to watch sitcom called Side om Side. Like...idk Norwegian modern family?

But I also started the newest season of The Mire which is a Polish crime drama. It is NOT for everyone there are lots of aspects that could be triggering but I do think it's really good. Compelling story, complex characters, beautifully filmed.

Sweet/savory/spicy: Savory. I like salt and fats. Give me chips, give me enriched doughs, give me cheesy goodness. I was never a big sweet person but I am less and less the older I get. I like some spice, I can handle a lot by Norwegian standards lol

Relationship status: ummm...not defined. In the start of something but it's going well :)

Current Obsession: music. Just in general. I'm using all my spare time on finding new stuff especially local bands. Btw you all should listen to my friends happydieyoung they just released their first album last Friday.

Also my Nothing but Theives obsession continues to grow all the time. The music is just soooo good and the guys are so cool. I love watching their behind the scenes recording videos because they care so deeply about the process of making music and it shows!!

Last thing you googled: "iodine clock reaction activation energy literature value" I have a new set of lab reports to grade I needed to check if their answers were reasonable or not.

Tagging @reorientingtothexdaylight @free-if-we-want-it @unloneliest @hesitantalien2014 @cucumber-sandwich...and idk you guys were in my notes recently I don't want to do 9 people but anyone else who would like to is welcome of course

#tag games

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fouralignments · 2 years

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In those brief moments between training, reports of Shaw potential location and occasional meeting with Moira over flight basics and how to write reports for the CIA, minding you he'd never wrote them. Much to the annoyance to Moira and their 'meetings' would consist of Moira popping a blood vessel, first starting off politely reminding him to write them before her tone getting louder and louder at the potential consequence for the mutant division and Charles oh so gracefully coming in to broker a peace between them. Pietro running in and jumping into his lap hugging and twittering and vibrating like a hummingbird fluttering and hovering over a multitude of technicolor flowers; with an overwhelming joy that could fuel a thousand suns. Erik left with a sharky smirk, and Pietro wrapped around his shoulders.

Charles could only give a sideward look. A discussion over chess it would be. But, his time with his sohn was precious and could never be given back. Besides...he scheduled his time with Pietro fifteen minutes before the meeting ended, to end it early. Pietro's second ability was being able to end an argument.

But after all of that, Erik and Pietro could be found in the kitchen baking bread. Substance for the body and for the soul. While staying at the homes of former Maquis, CNR, OJC fighters to gain intel on associates of Shaw; better that than staying at a hotel. They taught him the culinary arts of bread, tarts, madeleine, pâte à choux, and the delicate art of laminating dough. Reflecting back at his younger self, more outwardly angry...learning skill that didn't involve killing Shaw was good for him that and taking primary caregiving reasonability over Pietro.

Brioche bread super soft, subtly sweet and great for making cinnamon toast. The dough wet and sticky; enriched with butter galore and eggs. Slapping against the metal bowl. Pietro jumping up and down on the stepping stool. Letting the dough rest overnight to proof. Waking up the next day punching down the puffed up dough, before braiding it and placing it in a loaf pain; letting it rise again and finally baking it.

Slicing it, slathering spreadable butter over six slices and dusting the slices of bread with cinnamon-sugar. The butter and sugar bubbling under the red-hot broiler while the edges browning.

Erik could only smile as he watched his son tear off the crust to get into that sugary cinnamon-y center. Pietro had a thing for sweets, but for him, Pietro was a cinnamon roll.

@iwillshipyouman

#Dadneto and quickson flash fic #dadneto #peter maximoff #erik lehnsherr #quickson #charles xavier #magneto #quicksilver #cherik #x-men #stepdad! charles xavier #based off my mom buying me brioche from trader joe's and I'll used it for cinnamon toast

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