I was back in the bakery this morning.
Driven to try out a new recipe from Maggie Zhu at the Omnivore's Cookbook.
I don't know now how I came to her site but it's a master class in Chinese cooking.
But you might not think that white bread rolls are Chinese.
And Ms. Zhu, though a native of Beijing, admits she grew to love them when she spent some years in Japan.
So here's my first experiment with her recipe for Easy Milk Bread Rolls.
She says they should cool for two hours before eating.
As I commented on her website, "Ain't gonna happen!"
You are baking all the time! You make the rest of us feel lacking. The smell in your kitchen must be heavenly. I can see these slathered with butter. I'm amazed people aren't lined up at your door. My grandmother was a great cook and ladeled out soup to the homeless during the depression on her big back porch. There was actually a mark on the sidewalk in front of their house that let those traveling through know a hot meal could be had. My grandfather brought home meat every night and my mother and sister had a Victory Garden. I don't remember if they had chickens or not, but my grandfather raised springer spaniels for hunting and they were in such demand that each pup was $25. A lot of money in those times.
ReplyDeleteIn those times, a "bum" could get a decent meal or at least a sandwich at the kitchen door of a lady who posted a mark. And I certainly remember Victory Gardens. I'm not sure ours was called that but my mother raised carrots and other items in our backyard. And rhubarb! I loved her rhubarb pies.
ReplyDeleteRhubarb pie! My absolute favorite! We had a huge patch in the backyard just for that and all the kids would break off a stalk, and run around with it and a Dixie cup full of sugar to eat it with.
DeleteFor a first effort, those rolls are stupendous Mr Taylor. Well done!
ReplyDeleteWhy, thank you, Professor.
DeleteThose are just beautiful! Did they taste as fabulous as they look?
ReplyDeleteOh, maybe not q-u-i-t-e as good but pretty good.
DeleteI have book marked this recipe. It will give me something to do on Sunday the holy day of football.
ReplyDeleteBravissimo!
Deletetc/Light/Breezes---those look wonderful.
ReplyDeleteThanks, Tom. High praise coming from the Kitchen of Lana.
DeleteThey look delicious. I would gladly taste them and give a review!
ReplyDeleteAny time you want to stop by, Val!
DeleteThey look great! I'm with you, wait for fresh bread to cool? You have to be kidding.
ReplyDeleteYup! 👅
DeleteThey look gorgeous, Bruce! Textbook perfect. Now, how did they taste?
ReplyDeletePretty good. Just a hint of sweetness.
DeleteOoh, they look nice!
ReplyDeleteThanks!
DeleteThey look soo fluff!
ReplyDeleteThey look that way but they are quite dense.
DeleteThose look amazing!
ReplyDeleteThanks!
DeleteThey do look yummy.
ReplyDeleteYeah, they photograph well.
DeleteThey look wonderful. I will have to check out that site.
ReplyDeleteIt is an amazing site.
DeleteThey sure look yummy. Hope they tasted good too!
ReplyDeletePretty good, yes.
DeleteYou are quite the accomplished baker!
ReplyDeleteI don't know that I'd say that but I'm getting better at following a recipe.
DeleteLooks good!
ReplyDeleteThose look perfect!
ReplyDelete