At the end of which I might have upwards of 30 or so blog-ready photos, showing stirring, beating, kneading, slashing, dolloping, scooping, sprinkling, shaping, and every other possible action that might require illustration.Īs I take the photos and groom them for publication, I dump them into an online folder. That window is located around the corner and down the hall from the test kitchen, which means round trips from kitchen to window to kitchen to window, over and over again, as cakes settle and popovers deflate and the melting chocolate chips in that decadent cookie firm up and lose their sheen.Īs I said, it can be a long process. I take my photos in a north window, which reliably offers strong, indirect light.
These action shots sometimes require multiple takes. Pancakes receiving a shower of confectioners' sugar, a cake whose just-poured icing is dribbling over the edges, the bubbles around the edge of a hot apple pie. Each step needs to be photographed special ingredients need their individual "beauty shots." When I bake a recipe for a blog post, it can be a long, drawn-out process. top-rated recipes), meets the criteria in spades. This moist, golden pumpkin bread, a member of our 5-Star Recipes Hall of Fame (a.k.a. Matcha Milk Bread Turtle Buns with Dutch Crunch To.You know, there's a reason they call certain breads "quick breads."īecause they're easy to put together and, once out of the oven, disappear quickly?.I used brown rice flour.) Sprinkle the dutch crunch coating with sugar and then bake the rolls for 20 minutes. (I used most but not all, my mixture was just a touch loose and I might withhold 5g of the water next time to check consistency. Stir the dutch crunch topping down until it is smooth and then coat the top of each turtle body with the dutch crunch topping, spreading a spoonful evenly with the back of the spoon until all of the topping is used. Cover and leave to rise while the turtles are rising. In a bowl, whisk together all the dutch crunch ingredients until smooth. While the turtles are rising, make the dutch crunch mixture. Place them deep enough that they will stay attached when the dough rises.Ĭover the completed turtle shapes with plastic wrap and put in a warm place to rise for about 30 minutes. When all turtles have heads and feet, place the eyes by taking 2 black sesame seeds and placing them onto each head, pressing them into the dough with a toothpick.
Slip the pinched ends under the turtle body placing them in front and back where the turtle's feet need to be. Shape each of the four small balls of dough into an oval, pinching one end of each oval. Take the remaining ball of dough and divide it first into six equally sized pieces and then divide each of those pieces into four small pieces, giving 24 small feet pieces. Place on a parchment lined baking sheet, leaving 2" in between each turtle. Flip the bun over so the sealed side is down and repeat with the other five pieces of dough to finish the bodies. Fold the dough up and around the white chocolate, pressing the dough together in the center to ensure it is well sealed. Add 15g of chopped white chocolate to the flattened dough, and press into the dough. Flatten each remaining piece of dough into about a 4-5" circle. Reserve two pieces to make the heads and feet of the turtles. When the dough is done rising, weigh and divide it into eight equally sized portions. Shape dough into a ball, cover and place in a warm area to rise for 1½ hours. It should feel elastic and just slightly sticky. Add melted butter and knead for about 7-10 more minutes. Add to the dry ingredients and mix for a few minutes until just combined (shaggy dough is fine). In a bowl, whisk together milk, vanilla, egg, and cooled tangzhong mixture. Whisk together flour, sugar, matcha, instant yeast, salt, and milk powder in the bowl of a stand mixer. Remove from the heat and let cool to room temperature. Cook until mixture thickens to a fairly thick consistency, about 3-5 minutes. Heat over medium low heat, stirring constantly. In a small saucepan, whisk together the water, milk & flour until no lumps remain.