[skeptic7]

Mike the chocolatina looks great. Do you use sticks of dark chocolate for the filling?

[skeptic7]

The raw meat ones -- hamburger or ground pork -- are room temperature by the time the vegetables and seasonings are mixed in. The roast pork fillings would probably be slightly colder as it would require less handling, just dice cold roast pork and mix with sauce.
So you would think a 2 hour final proof would be fine under those conditions?

[skeptic7]

I'd be willing to come over and help you eat it! I think it would be fine. I like the idea of it in the lemon braid bread. The cranberry sauce might be a little runny. I had a dam of ricotta cheese on the edge of the pizza to help keep it in place.

[skeptic7]

That was great! I love all the colors.

[skeptic7]

I did the bread part of the Taiwanese Bao.
https://www.kingarthurbaking.com/recipes/taiwanese-breakfast-bao-recipe
I was looking for the simplest steam bread to eat with Cantonese style roasted duck. My father had been looking at the desert pizza last week and wanted to know if it could be steamed. They turned out fairly well. However cooking with my father around has unplanned digressions. Half of the first batch were eaten as sort of sandwiches with a pork vegetable mixture for supper, and the other half was eaten just plain with soup for lunch. My father's idea both times. I'm going to make another batch which hopefully will be eaten with duck.
Hopefully if all goes well I can get to steamed bao stuffed with roast pork. How long can I let a meat filling sit around while the bread dough rises? Roast pork is a little less of health hazard than raw meat but still worries me. I might put more baking powder in the dough and cook it a little earlier.

[skeptic7]

I did apple pizza, and cranberry/ricotta pizza on Friday and today. Its much higher and fluffier with all KAF white flour than it is with whole wheat. The apple pizza just had thin slices of a Fuji apple and cinnamon sugar, while the other pizza had ricotta cheese and cranberry sauce. I made a new batch of cooked cranberry orange sauce for the pizza as there wasn't enough left over from Thanksgiving. I've done this before and the unsweetened blandness of the ricotta makes a nice contrast to the cranberry sauce.

[skeptic7]

Baker Aunt;
I use homemade puree but I've use whatever hard winter squash takes my fancy at the farmer's market; long necked pumpkins, long island pumpkins, pink banana, and others. I can't remember all of them now.

Chocomouse;
Your pie looks amazing. Is it a custurd sort of pie?

[skeptic7]

I did a sweet potato pie. We had turkey, and cranberry sauce, and yesterday's rolls for lunch. Dad had asked for a sweet potato pie at breakfast time and I chose to cook the pie rather than vegetables. The turkey was a boneless half turkey that had been in the freezer from last year. It cooked surprisingly quickly, one hour at 350 degrees. The KAF sweet potato pie recipe made a 9 inch pie with enough left over for a little thin sample size pie. That was cooked in time to go with the turkey.

[skeptic7]

Just did some dinner rolls with 1/4 cup potato flakes to help it keep moist and an eggwash to give it a brown top. Its came out a little crispier on the ottom as the extra egg glaze ran over the sides of the bread to the bottom.
I mixed it the stand mixer which saved a lot of time. I think I've got the hang of this now.

[skeptic7]

Mike;
Do you peel the apples before making the apple butter? I am going to look around Kentucky for some Winesaps and other interesting apples.

[skeptic7]

I have a print subscription for Consumer reports and I like it, but sometimes I can't find the particular copy. I'll check my back issues later and see if I can find when they reviewed stand mixers.
The vehicle I remember as getting a bad review was the Suzuki Samuari. Did you have problems with the Consumer Reports testing methods?

[skeptic7]

That pizza looks delicious.

Mike;
Is this one of your mini starters? I hope it works out.

[skeptic7]

I did the Japanese Milk Bread on Sunday -- successfully. Some of the previous iterations turned out badly. It turned out fluffy and its staying moist well. I stuck mainly to the KAF recipe only adding just a little more flour to the dough, and a dusting of flour to make it into rolls. From previous tries enough flour to be hand kneadable makes it too dry and dense. Also it needs to be kneaded around 10 minutes in the stand mixer after the dough is stirred together.

[skeptic7]

I've been using parchment paper on nearly everything I bake. I sometimes don't use it on cast iron pans. I would definitely use it for cinnamon rolls as the sugar in the filling often sticks to the bottom.

[skeptic7]

I finally baked something in my father's new oven. A local handyman help adjust the feet so that the drawer had clearance, and I sanded the side of the drawer front to give a tiny bit more space.
Anyway Ibaked chocolate cherry bread as rolls using my KitchenAid mixer. It turned out fluffy and soft. I am finding it a lot easier to add potato flakes than the Tangzong mixture for added moisture. This was a little underkneaded, I was trying not to overknead and compensated too much.

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