diff --git a/docs/baking/milk-bread/image.png b/docs/baking/milk-bread/image.png new file mode 100644 index 0000000..16ec730 Binary files /dev/null and b/docs/baking/milk-bread/image.png differ diff --git a/docs/baking/milk-bread/index.html b/docs/baking/milk-bread/index.html new file mode 100644 index 0000000..d507270 --- /dev/null +++ b/docs/baking/milk-bread/index.html @@ -0,0 +1,214 @@ + + + + + + + + +
+
+ +
+

Milk Bread

+ +
+prep 45 minutes, cook 3 hours
+ +
+
+
× 16 +
+ +
Japanese Milk Bread is light and fluffy while still having a dense foam-like consistency. It's slightly sweet without being a dessert bread. It's ideal for french toast, sandwiches, or just eating plain straight from the oven. +
+
+
+ +
+
+

1

+
+
    +
  • +
    + ½ cup +
    +
    milk, whole
    +
  • +
    + ½ cup +
    +
    water
    +
  • +
    + ½ cup +
    +
    flour, bread
    +
  • +
    + 6 cup +
    +
    flour, bread
    +
  • +
    + ⅓ cup +
    +
    milk powder, non-fat
    +
  • +
    + ⅓ cup +
    +
    sugar, granulated
    +
  • +
    + 2 tsp +
    +
    salt
    +
  • +
    + 1⅓ cup +
    +
    milk, whole
    +
  • +
    + 1 packet +
    +
    yeast, active dry
    +
  • +
    + 8 tbsp +
    +
    butter, unsalted
    +
+
+
Whisk togther over medium heat until formed into a pudding. Set aside until cooled to 115°F. +
+
+
+

2

+
+
    +
  • +
    + 6 cup +
    +
    flour, bread
    +
  • +
    + ⅓ cup +
    +
    milk powder, non-fat
    +
  • +
    + ⅓ cup +
    +
    sugar, granulated
    +
  • +
    + 2 tsp +
    +
    salt
    +
  • +
    + 1⅓ cup +
    +
    milk, whole
    +
  • +
    + 1 packet +
    +
    yeast, active dry
    +
  • +
    + 8 tbsp +
    +
    butter, unsalted
    +
+
+
Whisk together and set aside. +
+
+
+

3

+
+
    +
  • +
    + 1⅓ cup +
    +
    milk, whole
    +
  • +
    + 1 packet +
    +
    yeast, active dry
    +
  • +
    + 8 tbsp +
    +
    butter, unsalted
    +
+
+
Heat the milk and butter to 115°F in a saucepan, then add the yeast. Set aside for 5 minutes to allow the yeast to activate. +
+
+
+

4

+
+
    +
+
+
Place 4 cups of the flour mixture in a mixing bowl. Create a hollow space in the center, and add the pudding and the yeast mixture. Mix on slow speed until a dough ball forms. Add more flour mixture as needed 1 tbsp at a time until the dough is smooth and satiny. Knead gently a few times, just enough to form a ball. Lightly grease a fresh bowl with butter as well as the dough ball. Place the dough in the bowl, cover with a damp towel, and allow to rise in a warm location until doubled in size (about an hour). +
+
+
+

5

+
+
    +
+
+
Punch down the dough and divide into two equal pieces. Roll each into a 9" log and place in a 9"⨉5" loaf pan. Cover each pan with a damp towel, and allow to rise in a warm place until doubled in size (about a hour). +
+
+
+

6

+
+
    +
  • +
    + 1 +
    +
    egg
    +
  • +
    + 1 tsp +
    +
    water
    +
+
+
Whisk the egg white with the water and brush gently onto both loavess. Bake at 350°F on convection until the tops of the loaves are brown, and the internal temperature has reached 200°F (about 35–40 minutes). +
+
+
+

7

+
+
    +
+
+
Allow the loaves to cool for 10 minutes, and then very gently remove them from the pans. Allow to cool to room temperature on a wire rack before cutting. +
+
+
+ +
+ +,  + https://www.marthastewart.com/1521177/japanese-milk-bread-shokupan +
+ +
+ « Back +
+ + + + + + + + + +
+
+ +
+

Shokupan

+ +
+prep 45 minutes, cook 3 hours
+ +
+
+
× 16 +
+ +
Japanese Milk Bread is light and fluffy while still having a dense foam-like consistency. It's slightly sweet without being a dessert bread. It's ideal for french toast, sandwiches, or just eating plain straight from the oven. +
+
+
+ +
+
+

1

+
+
    +
  • +
    + ½ cup +
    +
    milk, whole
    +
  • +
    + ½ cup +
    +
    water
    +
  • +
    + ½ cup +
    +
    flour, bread
    +
  • +
    + 6 cup +
    +
    flour, bread
    +
  • +
    + ⅓ cup +
    +
    milk powder, non-fat
    +
  • +
    + ⅓ cup +
    +
    sugar, granulated
    +
  • +
    + 2 tsp +
    +
    salt
    +
  • +
    + 1⅓ cup +
    +
    milk, whole
    +
  • +
    + 1 packet +
    +
    yeast, active dry
    +
  • +
    + 8 tbsp +
    +
    butter, unsalted
    +
+
+
Whisk togther over medium heat until formed into a pudding. Set aside until cooled to 115°F. +
+
+
+

2

+
+
    +
  • +
    + 6 cup +
    +
    flour, bread
    +
  • +
    + ⅓ cup +
    +
    milk powder, non-fat
    +
  • +
    + ⅓ cup +
    +
    sugar, granulated
    +
  • +
    + 2 tsp +
    +
    salt
    +
  • +
    + 1⅓ cup +
    +
    milk, whole
    +
  • +
    + 1 packet +
    +
    yeast, active dry
    +
  • +
    + 8 tbsp +
    +
    butter, unsalted
    +
+
+
Whisk together and set aside. +
+
+
+

3

+
+
    +
  • +
    + 1⅓ cup +
    +
    milk, whole
    +
  • +
    + 1 packet +
    +
    yeast, active dry
    +
  • +
    + 8 tbsp +
    +
    butter, unsalted
    +
+
+
Heat the milk and butter to 115°F in a saucepan, then add the yeast. Set aside for 5 minutes to allow the yeast to activate. +
+
+
+

4

+
+
    +
+
+
Place 4 cups of the flour mixture in a mixing bowl. Create a hollow space in the center, and add the pudding and the yeast mixture. Mix on slow speed until a dough ball forms. Add more flour mixture as needed 1 tbsp at a time until the dough is smooth and satiny. Knead gently a few times, just enough to form a ball. Lightly grease a fresh bowl with butter as well as the dough ball. Place the dough in the bowl, cover with a damp towel, and allow to rise in a warm location until doubled in size (about an hour). +
+
+
+

5

+
+
    +
+
+
Punch down the dough and divide into two equal pieces. Roll each into a 9" log and place in a 9"⨉5" loaf pan. Cover each pan with a damp towel, and allow to rise in a warm place until doubled in size (about a hour). +
+
+
+

6

+
+
    +
  • +
    + 1 +
    +
    egg
    +
  • +
    + 1 tsp +
    +
    water
    +
+
+
Whisk the egg white with the water and brush gently onto both loavess. Bake at 350°F on convection until the tops of the loaves are brown, and the internal temperature has reached 200°F (about 35–40 minutes). +
+
+
+

7

+
+
    +
+
+
Allow the loaves to cool for 10 minutes, and then very gently remove them from the pans. Allow to cool to room temperature on a wire rack before cutting. +
+
+
+ +
+ +,  + https://www.marthastewart.com/1521177/japanese-milk-bread-shokupan +
+ +
+ « Back +
+ +

Rosemary Dinner Rolls

+ + +

Shokupan

+

Southern Buttermilk Biscuits

diff --git a/docs/mains/kielbasa-and-cabbage/index.html b/docs/mains/kielbasa-and-cabbage/index.html index dee0760..1773aa7 100644 --- a/docs/mains/kielbasa-and-cabbage/index.html +++ b/docs/mains/kielbasa-and-cabbage/index.html @@ -20,7 +20,7 @@
-
pass +
With humble ingredients comes a delightful and zesty meal. The garlic, red pepper, caraway and bacon drippings take save this dish from being dull... just be careful with the red pepper flakes!
diff --git a/src/baking/shokupan/data.yml b/src/baking/shokupan/data.yml new file mode 100644 index 0000000..c9d7991 --- /dev/null +++ b/src/baking/shokupan/data.yml @@ -0,0 +1,64 @@ +title: Shokupan +timings: + prep: 45 minutes + cook: 3 hours +icons: [vegetarian] +servings: 16 +description: > + Japanese Milk Bread is light and fluffy while still having a dense foam-like consistency. It's slightly sweet without + being a dessert bread. It's ideal for french toast, sandwiches, or just eating plain straight from the oven. +steps: + - ingredients: + - { amount: 0.5, unit: cup, item: "milk, whole" } + - { amount: 0.5, unit: cup, item: "water" } + - { amount: 0.5, unit: cup, item: "flour, bread" } + - { amount: 6, unit: cup, item: "flour, bread" } + - { amount: 0.33, unit: cup, item: "milk powder, non-fat" } + - { amount: 0.33, unit: cup, item: "sugar, granulated" } + - { amount: 2, unit: tsp, item: "salt" } + - { amount: 1.33, unit: cup, item: "milk, whole" } + - { amount: 1, unit: packet, item: "yeast, active dry" } + - { amount: 8, unit: tbsp, item: "butter, unsalted" } + directions: > + Whisk togther over medium heat until formed into a pudding. Set aside until cooled to 115°F. + - ingredients: + - { amount: 6, unit: cup, item: "flour, bread" } + - { amount: 0.33, unit: cup, item: "milk powder, non-fat" } + - { amount: 0.33, unit: cup, item: "sugar, granulated" } + - { amount: 2, unit: tsp, item: "salt" } + - { amount: 1.33, unit: cup, item: "milk, whole" } + - { amount: 1, unit: packet, item: "yeast, active dry" } + - { amount: 8, unit: tbsp, item: "butter, unsalted" } + directions: > + Whisk together and set aside. + - ingredients: + - { amount: 1.33, unit: cup, item: "milk, whole" } + - { amount: 1, unit: packet, item: "yeast, active dry" } + - { amount: 8, unit: tbsp, item: "butter, unsalted" } + directions: > + Heat the milk and butter to 115°F in a saucepan, then add the yeast. Set aside for 5 minutes to allow the yeast to + activate. + - ingredients: [] + directions: > + Place 4 cups of the flour mixture in a mixing bowl. Create a hollow space in the center, and add the pudding and + the yeast mixture. Mix on slow speed until a dough ball forms. Add more flour mixture as needed 1 tbsp at a time + until the dough is smooth and satiny. Knead gently a few times, just enough to form a ball. Lightly grease a + fresh bowl with butter as well as the dough ball. Place the dough in the bowl, cover with a damp towel, and allow + to rise in a warm location until doubled in size (about an hour). + - ingredients: [] + directions: > + Punch down the dough and divide into two equal pieces. Roll each into a 9" log and place in a 9"⨉5" loaf pan. + Cover each pan with a damp towel, and allow to rise in a warm place until doubled in size (about a hour). + - ingredients: + - { amount: 1, item: "egg" } + - { amount: 1, unit: tsp, item: "water" } + directions: > + Whisk the egg white with the water and brush gently onto both loavess. Bake at 350°F on convection until the tops + of the loaves are brown, and the internal temperature has reached 200°F (about 35–40 minutes). + - ingredients: [] + directions: > + Allow the loaves to cool for 10 minutes, and then very gently remove them from the pans. Allow to cool to room + temperature on a wire rack before cutting. +credit: + name: Martha Stewart + url: https://www.marthastewart.com/1521177/japanese-milk-bread-shokupan diff --git a/src/baking/shokupan/image.png b/src/baking/shokupan/image.png new file mode 100644 index 0000000..16ec730 Binary files /dev/null and b/src/baking/shokupan/image.png differ diff --git a/src/mains/kielbasa-and-cabbage/data.yml b/src/mains/kielbasa-and-cabbage/data.yml index 279f106..138601d 100644 --- a/src/mains/kielbasa-and-cabbage/data.yml +++ b/src/mains/kielbasa-and-cabbage/data.yml @@ -5,7 +5,8 @@ timings: icons: ["gluten-free", "low-carb"] servings: description: > - pass + With humble ingredients comes a delightful and zesty meal. The garlic, red pepper, caraway and bacon drippings take + save this dish from being dull... just be careful with the red pepper flakes! steps: - ingredients: - { amount: 6, unit: "slices", item: "bacon" }