Just out of the oven my mashup of this recipe concept and the loopy whisk gluten free focaccia recipe for the base! Have to wait for it to cool enough that the crumb forms successfully which is TOUGH because it smells so good.
Did a bunch of prep for this tonight, tomorrow I will be making the red bean paste and cooking the custard. Hoping to do this early so I can refrigerate it for a few hours before churning and then freeze it for eating after dinner! Sourced my black sugar and adzuki beans from a local Asian grocery.
11/10 not going to make baked potatoes any other way unless it’s winter and I want to use the oven for dual purpose: bake potatoes and warm my house at the same time. These are so fluffy and perfect.
These came out okay but not great. I flattened them too much when I formed the buns before the final proof and while they are cooked through they are pretty dense. Flavor isn’t bad but definitely need a redo on my shaping-they are so flat that each “bun” is more like one half of a bun. Might just cut them all in half top-down and do the “half sandwich half soup” cafe approach to use them.
