Saturday, July 4, 2020

Tangzhong Milk Bread

Lessons learned while making a loaf of tangzhong milk bread:

1. Patience: Let the dough come together for a while before deciding whether you need to adjust the recipe.

2. Gratitude: Putting a number of ingredients together and after some proofing and you get a shiny, soft, and elastic dough. Note that the dough is really soft and might be a tad sticky. Don’t be too tempted to add additional flour or else you may not get as tender/soft bread. [story of my 2nd attempt]

3. Amazement: After baking your kitchen might just smell like a bakery! The bread is also soft, fluffy, and fragrant (thank the combination of milk, eggs, butter and sugar). Gasping and being happy like @scottloitsch did in a recent @nytcooking video on making bread for the first time? Not unexpected.

Thanks @kirbiecravings for the recipe! Finally (almost 10 years later) came around to trying it. 

View this post on Instagram

Lessons learned while making a loaf of tangzhong milk bread:  . 1. Patience: let the dough come together for a while before deciding whether you need to adjust the recipe.  . 2. Gratitude: Putting a number of ingredients together and after some proofing and you get a shiny, soft, and elastic dough. Note that the dough is really soft and might be a tad sticky. Don’t be too tempted to add additional flour or else you may not get as tender/soft bread. [story of my 2nd attempt] . 3. Amazement: After baking your kitchen might just smell like a bakery! The bread is also soft, fluffy, and fragrant (thank the combination of milk, eggs, butter and sugar). Gasping and being happy like @scottloitsch did in a recent @nytcooking video on making bread for the first time? Not unexpected.  . Thanks @kirbiecravings for the recipe! Finally (almost 10 years later) came around to trying it.  https://kirbiecravings.com/milk-bread-take-2/  #tangzhong #kirbiescravings #yvonnechen #65degreestangzhong #milkbread #bread #instantyeast #loafpan #baking #whatbakingcando #saferathome #stayhome #f52grams #nikond750 #eattraveleat
A post shared by Eat. Travel. Eat! (@eattraveleat.blog) on

Monday, May 21, 2018

Rajdhani Restaurant- Artesia, CA

Rajdhani Thali Restaurant- Artesia, CA: Entrance

Recently brought to my attention was thali. Literally, it describes a metal plate in which is used to serve food. But, it also be an eating experience--where food comes in an all-you-can-eat format. Unlike a buffet however, the employees at thali restaurants serve the food directly at your table, refilling your thali as you progress through your meal.

A friend of mine noted Rajdhani Restaurant in Artesia, CA as a good example of such experience in the Los Angeles area. Known for its vegetarian thali, the restaurant is quite popular. Indeed, we waited for around 10 minutes before getting a seat.

Wednesday, March 14, 2018

Maccheroni Republic- Los Angeles (Downtown), CA

Maccheroni Republic- Los Angeles, CA:

Maccheroni Republic specializes in "artisan handmade fresh organic pasta" at an affordable price point, and is quite popular in the city, having long waits (now made more convenient, with a Yelp waitlist feature). We decided to check it out for lunch during their DineLA week earlier this year.

Maccheroni Republic- Los Angeles, CA: Bread

Stopping by at its opening time for lunch (11 AM), we didn't need to wait long for a table, as the waiters quickly brought a small queue of customers waiting outside to their seats both inside and outside of the restaurants. The interior was rather cozy with tables located quite close to each other, so we opted to sit outside, which was kept warm in a rather cool morning with several heaters. 

Alongside each table was bottles of oil (both olive and chili) and vinegar to accompany the bread, which was crusty outside and soft inside.