thirtyfive bun bebes

Shhh, they're napping.

I have some yeast that's semi dead (left). And I have some other yeast that's definitely mostly dead (right). So the ones on the right are still sleeping - we'll give them another chance to rise up by tomorrow.

Pregamed the dentist today with this piece of bruleed toast. Slice of hojicha sourdough, spread of honey butter, powdered sugar torched to caramelize. It was lovely.

Postgamed the dentist today with more of Joyce's kimchee tofu stew. With several mapo tofu dumplings I boiled in anchovy broth so as to not dilute the flavor and some expired roasted nori that has a faint tofu scent to it now... So it's basically a tofu-three-ways dish.

I found some apple peels in the back of the freezer, which I stuffed in a jar to turn into vinegar (fingers crossed). Which reminded me I have a couple homemade vinegars in the fridge.
Like pineapple vinegar... that has it's own mother growing in it. Diluted with hibiscus la croix and bumped up with a sprinkle of pineapple flavor. Super refreshing post run attempt AND definitely good for my freshly polished teeth...

The day's labors revolved around these kabocha squash buns with Food52 as my guide.
I accidentally mixed up my tangzhong measurements and tried to mix 6T of flour into 2T of water. *facepalm* So basically remedied that by tripling the volume and then splitting it in half.

wet
~150g tangzhong
1/4c + 1T cream
1T water
1T milk powder
1 egg
3/8c roasted kabocha squash

dry
320g flour
~1/8c sugar
1/4t salt
1t yeast

knead wet into dry
2T butter

Split into 8 savories and 8 sweets.
SAVORIES - caprese bun of rolled up tomato paste, fermented basil, and mozz
SWEETS - charcoal pineapple topping from here filled with salted egg yolk custard*

I expected to make tiny little bun bebes, but the sweets all ballooned into fat bun bebes.

Including this little guy with a corgi butt.

And some conjugating bacteria I separated in the background.

And this bud that's loosing its toupee.

And this shinyyyy snail frand.

*salted egg yolk custard trial 1

2T milk powder

3 salted egg yolks

1T condensed milk

1T coconut milk

2T butter

tbd sweet potato buns
wet
~150g tangzhong
1/4c + 1T cream
1T water
1T milk powder
1 egg
3/8c roasted sweet potato

dry
320g flour
1/4t salt
1t yeast

knead wet into dry
2T butter