#floydms

[sourcejulien]

www.These|\///interpol.int/ageNt

www.interpol.int/TwT-TMT~Floydm

[jimmize56]

#mizeland #tt Me in 1969 #floydms (at Mableton, Georgia) https://www.instagram.com/p/CrhHTyXOGK5/?igshid=NGJjMDIxMWI=

[thebusinessmanager]

Proud of you @ijkda_goat for your all year honors recognition. Being a student is challenging, being an athlete is a bonus, but how you move with humility and pride at the same time is awesome..Keep uo the good work.. .. .. @AppLetstag #floydms #cobbco #panthers #allyearhonors student #athlete (at Mableton, Georgia) https://www.instagram.com/p/BxI2UaQhXeT/?igshid=1s16zdp0qyb4v

[cookingawe]

Frog Bread Revisited

New Post has been published on https://cookingawe.com/frog-bread-revisited/

Frog Bread Revisited

Frog Bread Revisited

Submitted by Floydm on May 10, 2020 – 6:31pm.

I’m sure you’ve noticed that bread baking has been a popular way for people to keep themselves busy while in quarantine. Sourdough, in particular, has been incredibly popular and driven a ton of new visitors to The Fresh Loaf, many of whom have joined our community. But there has been another bread related trend that has also been driving traffic to the site: frog bread.

As recent articles on Vice and Delish have explained, a month or two back someone on social media discovered a post I made back in 2005 about baking frog bread for my two year old son a few weeks after my daughter was born. People started recreating and sharing frog bread on Tik Tok, in Facebook frog groups like Frogspotting, and on Twitter and Instagram under the hashtag #frogbread. Both of my now nearly adult kids spotted frog bread on social media before I noticed it and had a quite laugh. 

It’s great. I love that one of the sillier recipes on this site got popular and is encouraging people to bake for the sake of having a good time and not to worry about whether the end result comes out beautiful and Instagrammable or rather ridiculous. There are so many fantastic bakers on this site who turn out the most amazing looking breads now, but you don’t have bake like that — I don’t — to find joy and pleasure baking bread on your own from time to time.

So in honour of all the new frog bread bakers, today we baked frog bread again.

I used a slightly different dough this time, basically the dough I used for my Red Bean Buns with one egg and a bit of sugar in it. It worked great, though I lowered the temperature to 325 after 15 minutes because it was browning a bit faster than I wanted. But it came out great.

 After making the dough, I placed it in a covered bowl and let it rise for an hour, until it had doubled in size.

Egg wash came after 30 minutes of rising. I then gave it another 20 minutes before putting it in the oven.

Total baking time was about 50 minutes, with the first 15 at 375 and the rest at 325. 

Sweet froggy success. 🙂

[cookingawe]

Red bean buns! (豆沙飽)

New Post has been published on https://cookingawe.com/red-bean-buns-%e8%b1%86%e6%b2%99%e9%a3%bd/

Red bean buns! (豆沙飽)

Red bean buns! (豆沙飽)

Submitted by adelie on May 8, 2020 – 3:17pm.

I was inspired by Floydm’s recent post about his baked red bean buns so I decided to make so myself, too! These buns really bring me back to my childhood: I would have them only about once a year, when I visited my relatives in LA and they would buy me 豆沙飽 from the Chinese bakeries. They were always so soft, fluffy, and sweet! However, I’ve yet to find a good Asian bakery where I live. But now, I can make them whenever I want!

Red bean buns are quite simple to make, and I used homemade red bean paste (recipe: https://www.justonecookbook.com/how-to-make-anko-red-bean-paste/). I highly recommend it if you have the extra time, and you can also adjust to your preferred sweetness level. I prefer chunky red bean paste but you can also use smooth red bean paste, which is equally as delicious. The bread dough is just a typical tangzhong milk bread recipe, which I divided into 12 buns. 

I also briefly documented my process on Tiktok, as it’s a pretty popular platform for videos right now: https://www.tiktok.com/@way.no_wei/video/6824588989970828550 . It’s a lot harder to film videos than I thought, but I tried 🙂

Happy baking!

[cookingawe]

Baked Red Bean Buns

New Post has been published on https://cookingawe.com/baked-red-bean-buns/

Baked Red Bean Buns

Baked Red Bean Buns

Submitted by Floydm on April 26, 2020 – 5:31pm.

Like everyone else, I’m baking sourdough breads, but among the things my kids mentioned missing during the quarantine were Red Bean Buns. I haven’t baked them in years, but it is a relatively easy one to make — assuming you have access to red bean paste (If you don’t have access to red bean paste, pineapple buns are also reasonably simple to make). I recalled a recipe that was posted on this site years ago and have made them a couple of times in the past couple of weeks. They’ve been really good.

Baked Red Bean Buns (焗豆沙飽)

 Any simple sweet milk bread dough can be used for the wrapper. I’ve tried a dough using tang zhang, which turned out fine but didn’t seem worth the extra effort. Today I used one with a little more fat and included an egg. They turned out fantastic. My dough was basically:

3 cups all purpose flour

1 cup of warm milk

2 tablespoons butter

2 tablespoons sugar

2 teaspoons instant yeast

1 egg

a dash of salt (slightly more if using unsalted butter)

a bit of warm water, if necessary, to achieve the desired consistency. I added about 1 tablespoon.

Combine the ingredients in a mixer or mixing bowl and mix/knead well until the dough is well developed. I mixed mine in a mixer for about 10 minutes.

Shape into a ball, cover, and set aside until doubled in size. Mine took about an hour.

On a floured surface, divide the dough into smaller pieces. I divided it into 8 pieces today but you could divide them into 12 if you preferred smaller buns.

Shape each piece into a ball and them roll them out thin and flat.

Place a dollop of red bean paste in the center of each bun, then fold the dough up to wrap the red bean paste (more pictures of this process here). Flip the buns over.

You can stop there if you want round buns, but If you’d like to shape them like I did, use the cap from a small jar or container — I think mine was from a tin of toothpicks — and press a circle into the center of the bun. Then use a knife or dough cutter to slice slits into the dough.

Gently cover and allow the buns to rise for 20 minutes.

After 20 minutes, start preheating the oven to 350 degrees and egg wash the buns. Sprinkle with sesame seeds or black sesame seeds, if you have them.

After 30 to 45 minutes the buns should look a bit puffy and have risen some. Bake them on a cookie sheet for approximately 20 minutes. Be careful about not over baking and burning the bottoms of the buns.

 Enjoy!

[cookingawe]

Sourdough English Muffins

New Post has been published on https://cookingawe.com/sourdough-english-muffins/

Sourdough English Muffins

Sourdough English Muffins

Submitted by Floydm on April 5, 2020 – 5:49pm.

I fed my starter last night, but this morning it wasn’t looking as lively as I was hoping for. But I didn’t want to toss my starter out, so I decided to make Sourdough English Muffins.

Rather than combining the starter, milk, and flour the evening before as the recipe recommends, I combined my ripe starter (closer to a cup than a half cup) with warm milk, then mixed all the ingredients together and allowed it to ferment on the counter for two hours. After that, I rolled the dough out and cut out the rounds using a jam jar lid. I let them rise for one hour before cooking them in a hot skillet.

IMG_20200405_165521.jpg

IMG_20200405_163552.jpg

IMG_20200405_173604.jpg

I’m quite happy with how they turned out.

[cookingawe]

Possibly my best sourdough

New Post has been published on https://cookingawe.com/possibly-my-best-sourdough/

Possibly my best sourdough

Possibly my best sourdough

Submitted by Floydm on March 30, 2020 – 10:00am.

I’ve been baking sourdoughs for many years but I am admittedly imprecise and quite neglectful. It usually turns out “good enough” but rarely are my loaves great.

These ones were.

IMG_20200329_173719_787.jpg

I mixed up AP flour and water at about 68% hydration, then added my ripe starter (which I have no idea what the hydration��is). I ran the mixer a bit longer than usual and gave the dough a longer than average rise on the counter, approximately 6 hours. I shaped two rounds and rather than putting them in bannetons, let them rise on parchment and wrapped them with tea towels to prevent them from spreading. 

IMG_20200329_181218.jpg

The one other thing I did differently was bake them directly on my baking stones with inverted enamel pots over them for the first 25 minutes. That gave me both the benefit of a hot stone and allowed them to steam themselves. The crust was probably the thinnest and crackliest I’ve ever made at home.

Definitely one I will try to reproduce again soon!