Mike Nolan
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I went with the brioche dough recipe in The Bread Baker's Apprentice for my cinnamon rolls, I used the 'middle class brioche' recipe with a little extra flour and butter. It's resting in the fridge and I'll shape it later this morning after I make the schmear and bake it later this afternoon.
I also made the icing on top so it's ready to go, too.
Diane picked up a sandwich on the way home from her PT appointment, mostly to get out of the 5PM traffic for a while.
I had a sandwich using up some bread and a tomato I picked. I probably need to go pick more but I think I'll wait until tomorrow.
What I did was search for terms like Hani's bakery NYC cinnamon roll. I came up with a recipe, possibly AI generated, that used a tangzhong dough (rather than a brioche dough) with a lot more ingredients in it than the ones shown in the Hani's video on Youtube. Similarly, the schmear recipe had cream in it, and the cream cheese glaze was missing the nutmeg shown in the video.
When I printed it, some stuff apparently was in the top and borrom margins (printing tools for net content have gotten worse over the last few years, IMHO, probably because the net sites put stuff in so you need to use their print option, which usually gets you several pages of ads and other useless stuff), so the printed copy was missing the butter and flour ingredients and amounts from the schmear.
I'm going to make the glaze and dough later today, and maybe the schmear as well, hopefully I can make the rolls tomorrow.
I'm going to try making a small batch of those cinnamon rolls this week, I found a recipe that comes close but apparently I mis-printed it and two ingredients in the shmear were missing plus one in the icing (nutmeg), and now I can't find that link online. Plus it was using a tangzhong dough rather than a brioche, so I'm doing a mash-up of several recipes and will wing parts of it. If it works, I'll post the recipe later on.
With a picture of a pepper featured on the label, I would have expected it to have some kick to it.
That's part of what is so fascinating about baking, you can do everything right and it fails, you can do everything wrong and it comes out great.
I got Diane a hot roast beef sandwich (bread, meat, mashed potatoes, gravy) from a local restaurant, because she's having some issues with stuff like seeds in breads getting stuck in the socket from her tooth extraction last week.
I'll have some kind of sandwich, I guess.
I'm making more Banh Mi hard rolls today, about 55 grams per roll, with about 7% medium rye flour and 7% whole wheat flour in the mix.
I canned 2 quarts and 4 pints of tomato relish this evening, and all 6 sealed.
Sandwiches on Banh Mi bread again tonight. That's really GOOD bread for sandwiches!
I bought a Midea dual refrigerator/freezer unit from Lowes in March of 2024 ago when our basement fridge failed, so far I've been pleased with both as a fridge and as a freezer. I currently have it in freezer mode, because we needed some work done on our kitchen freezer last month, but I'll probably switch it back to refrigerator mode in a few weeks once I've finished sorting through what's left in it to decide if I want to put it back in the other freezer or throw it out.
Some of the bigger tomatoes are finally getting ripe, so we had tuna fish salad in a tomato tonight.
I picked about 15 pounds of tomatoes today, plus ones from over the weekend, so I'll be starting a batch of tomato relish soon.
Eventually they'll eat the seeds, if nothing else. That was true even for the Crenshaw melons I grew a few seasons ago. Squirrels really love pumpkin seeds.
The last two batches of the Banh Mi rolls that I made were the original formula, I think the next one will have a total of perhaps 15% rye and whole wheat flour in the dough, just to see how that affects things.
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