Baking anything for tomorrow /ck/?
I tried out this tangzhong process thing for some dinner rolls, it's pretty cool. They're almost brioche texture, but it only used a couple ounces of butter, and the dough was piss easy to work with. You just add a cooked flour and water roux at about a 1:5 ratio.
Broke open a misshapen one to check it out, it's incredibly soft. Definitely gonna use that method again.
Working tomorrow.
Making a pizza tonight.
I live alone, it's my christmas present to myself
congrats, looking good. Just wondering, how fast do they go stale?
My only plans for tomorrow are to wake up, drink some beers, then make cinnamon rolls, and then probably play Halo 5 and other various games.
>>7199259
These probably won't survive long enough to find out, but I've had similar buns last a week easy.
>>7199218
Got a full recipe by any chance?
I'm making focaccia rolls tonight, from a no knead dough recipe. Tomorrow morning I'm making cinnamon rolls, again from a no knead dough.
I like rolls
Rolls p gud
Yeah, rolls
>>7199382
http://dessertfirstgirl.com/2015/02/hokkaido-milk-bread-tangzhong.html?recipe_print=yes
This is what I followed, though I dropped most of the sugar and doubled the butter as I didn't have an egg. It's pretty sweet as is, so I think 60g would be more for desserts.
>>7199413
Sweet, thanks!
>>7199413
>gets excited about a recipe
>it's not in freedomunits
>>7199690
You should get a scale if you bake a lot. Weighing your ingredients is a lot easier and less messy
>>7199226
That crumb looks soggy and wet. Do not want.
>>7199834
Have you ever described something as soggy and dry?
