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2014-05-26: I Have Suffered For You
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Leohan



Joined: 27 Mar 2007
Posts: 1036

PostPosted: Fri May 30, 2014 7:50 pm    Post subject: Reply with quote

stripeypants wrote:
I can't pull up youtube videos anymore, but I did do an image search. Melon bread looks tasty!
Here's a description I found:
Quote:
They are actually bread buns covered with a layer of pastry, or cookie-like dough.

http://happyhomebaking.blogspot.com/2007/08/japanese-melon-pan.html

I will try to find a recipe that calls for cups of ingredients instead of weights, because I totally want to make this during the fall.

Actually the video is a gag from a very weird anime about bakery and I've never tasted melon bread, but glad that you got a project out of it!


stripeypants wrote:
Leohan, that looks kinda like a croissant. I don't know that it is, but it totally reminds me of one.

It kinda does, and I think the preparation must be similar, but sacramento bread isn't so sweet. It's also a bit crumbly but it has a nice texture and flavor for large sandwiches.
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mouse



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PostPosted: Fri May 30, 2014 8:14 pm    Post subject: Reply with quote

croissants don't have to be sweet - but crumbly is definitely not a word one associates with them. unless you are thinking flaky? (as in, the bits that come off are flat and thin, vs. crumbs which are more roundish).
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stripeypants



Joined: 24 Feb 2013
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PostPosted: Fri May 30, 2014 10:30 pm    Post subject: Reply with quote

According to this page, melon bread has more cookie dough on it.

http://www.joepastry.com/2011/melon-pan-vs-concha-bread/

And apparently there is a Hong Kong treat called pineapple bread, which is very similar to melon bread, but the outer layer is more crumbly.



I found yet another microwave cookbook. This one has a section on cookies. I am so dubious - but it says it only takes 45 seconds to cook three cookies. I might try to make them sometime for ice cream sandwiches, since I'm guessing they're going to be soft.

(I also got a copy of the old Sunset Cookies book, and am making actual cookies with that.)
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mouse



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PostPosted: Fri May 30, 2014 11:18 pm    Post subject: Reply with quote

huh - so that suggests a similar ancestry, and then radiating evolution in new environments.

food is such interesting stuff; it carries a lot of the little things in history that tend to get overlooked, but are still important. one remembers learning that japan was closed off from european civilization for such a long time; one forgets what all that new interaction might have brought (besides gunboats).

(and drat you for pointing me to another interesting (e.g. timewasting) blog)
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Last edited by mouse on Fri May 30, 2014 11:25 pm; edited 1 time in total
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Leohan



Joined: 27 Mar 2007
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PostPosted: Fri May 30, 2014 11:23 pm    Post subject: Reply with quote

mouse wrote:
croissants don't have to be sweet - but crumbly is definitely not a word one associates with them. unless you are thinking flaky? (as in, the bits that come off are flat and thin, vs. crumbs which are more roundish).

True enough! And yeah, I meant flaky. With that in mind yeah, I suppose that the sacramento is probably baked like a large croissant with a shape better adjusted for sandwiches.
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mouse



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PostPosted: Fri May 30, 2014 11:27 pm    Post subject: Reply with quote

now i'm going to be going nuts trying to figure out why the city of sacramento was apparently named for a croissant.
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Samsally



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PostPosted: Fri May 30, 2014 11:47 pm    Post subject: Reply with quote

Our local organic grocery store bakes croissants with mozzarella cheese in the middle and they are glorious.
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mouse



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PostPosted: Fri May 30, 2014 11:48 pm    Post subject: Reply with quote

oh man - pair that with a chocolate croissant, and you have THE PERFECT MEAL!
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Darqcyde



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PostPosted: Sat May 31, 2014 12:42 am    Post subject: Reply with quote

Samsally wrote:
Our local organic grocery store bakes croissants with mozzarella cheese in the middle and they are glorious.

This just reminded me that I have asiago cheese bagels for tomorrow Very Happy
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mouse



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PostPosted: Sat May 31, 2014 12:47 am    Post subject: Reply with quote

bagels. bagels are another great bread - if you get the _real_ ones, the chewy boiled ones.
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diagram12345



Joined: 08 Jul 2012
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PostPosted: Sat May 31, 2014 12:47 am    Post subject: Reply with quote

Maybe Absinthe will take the blame for Blue when Pebbles and Lil'E do their breakout.
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stripeypants



Joined: 24 Feb 2013
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PostPosted: Sat May 31, 2014 12:50 am    Post subject: Reply with quote

Bialys are tasty too! These are like bagels, but not boiled, and they have crunchy stuff in the middle instead of a hole.
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MerchManDan



Joined: 20 Nov 2007
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PostPosted: Sat May 31, 2014 5:42 am    Post subject: Reply with quote

mouse wrote:
MerchManDan wrote:
I've been frustrated in the past by my attempts to bake beer bread (a package of pre-mixed dry ingredients, to which I'd add a bottle of beer). It would always turn out too dense for my taste.
make sure to check the 'use-by' date if you are using a packaged mix - beer bread uses baking powder to rise, and it can get old and lose its leavening power. or you could try just adding a little extra.

Hm, good point. I also have premade pizza dough mixes in the cupboard, so I should check the dates on those too. If they do turn out to be past their best days, maybe a pinch or two of baking power would bring them back to usefulness.
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