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.
Recipes
Journal
Shopping
