This week we are bringing back one of my favorite milk bar recipes, the mother dough.
We first introduced the mother dough when we made the cinnamon bun pie. It got mixed reviews from our crew, but I loved it.
I have been dying to make more of Tosi creations with the mother dough, and we finally got back around to it!
Today we are making Momofuku’s Everything Bagel Bombs with the Bacon, Scallion Cream Cheese Plugs. [Read more...]
Welcome to another Milk Bar Monday!
This week we tackled our most challenging recipe yet. It was a multiple step process with weird ingredients.
It all started out a little rocky for me when I was looking through the recipe, trying to figure out what all I needed, and saw the pistachio crunch required pistachio nut paste and feuilletine. Umm…what??
When I went to my local grocery store I knew there was no way they would have either one of these speciality items. As I was walking around I called all the health food stores, grocery stores, and kitchen supply stores in West Lafayette and Carmel.
No such luck with anything. After a quick google search I found I could make my own pistachio paste and substitute the feuilletine with corn flakes. No big deal…or so I thought!
Making the pistachio nut paste turned out to be super expensive (1 cup of pistachios at my store = $8) and not as easy as I expected. I actually overheated my Vitamix forcing me to use my little hand choppy thing and do it in small batches.
I also ended up having to add some green food coloring, otherwise it would have been a gross brown paste. So not appetizing.
The beets took forever to roast to a mushy state and I was a little worried the ganache was going to break with the lime juice, but it luckily all worked out.
One of the first items I ever heard of in relation to the Momofuku Milk Bar was the Crack Pie.
Since the day I joined #milkbarmonday I have been looking forward to making the infamous pie. I must say, It does not disappoint!
You start off by making a thick and buttery oatmeal cookie. Good enough to replace your old standby oatmeal cookie recipe.
Crumble it up, mix it with butter and brown sugar and press it into a pan. Then you fill the crust with a silky sweet custard-like mixture.
Bake it all up. Freeze it. Serve it cold with powdered sugar and escape into a sugarcoma.
Welcome to another Milk Bar Monday! Milk Bar Monday is a group of me + 6 other ladies that are baking our way through the Momofuku Milk Bar cookbook. Buy the cookbook here to bake along with us!
This week Nicole from Sweet Peony chose our challenge. She decided on the apple pie layer cake.
I must admit…I was a little nervous about starting this adventure. There are a few specialty cake tools needed that I’ve never used before, and this cake has a lot of components to it.
There were a few bumps along the way.
The biggest problem: My acetate cake collars didn’t show up in time for me to make the cake.
Luckily Krissy had read about substituting overhead plastic sheets in place of the acetate. I stopped by the bookstore on campus and only found a few of the plastic project covers, but bought them anyways.
I cut the sheets into 3 inch wide strips, used in place of acetate collars and it worked!
It’s the perfect solution for any one that either can’t find, or doesn’t want to buy acetate cake collars.
The other problem…no buttermilk. Luckily you can make your own! Simply add 1 tbsp white vinegar or lemon juice to a little bit less than 1 cup of milk. Let stand 5 minutes then use immediately.
Overall, this cake was not as intimidating as I thought it would be. And it is totally indulgent. [Read more...]
