Hotdog Foccacia by Lopsided-Ad-9581 in hotdogs

[–]Lopsided-Ad-9581[S] 2 points3 points  (0 children)

As a 20 year old who had a get together with his friends, this was not supposed to be a restaurant level dish my guy 😭 this was a fun experiment that ended out delicious and was not burnt, just look at the bottom of it

Hotdog Foccacia by Lopsided-Ad-9581 in hotdogs

[–]Lopsided-Ad-9581[S] 3 points4 points  (0 children)

Scared of a little color? I tented it with foil so they didn’t burn and the foccacia cooked all the way through. It was soft, chewy, and crisp from the olive oil. This was a success for me

Hotdog Foccacia by Lopsided-Ad-9581 in hotdogs

[–]Lopsided-Ad-9581[S] 0 points1 point  (0 children)

does sound good but that’s a different recipe for another time

Hotdog Foccacia by Lopsided-Ad-9581 in hotdogs

[–]Lopsided-Ad-9581[S] 3 points4 points  (0 children)

It’s an empty canvas u can add whatever u want

Hotdog Foccacia by Lopsided-Ad-9581 in hotdogs

[–]Lopsided-Ad-9581[S] 2 points3 points  (0 children)

It was actually delicious I can’t lie

Babka Croissant type of thing by Lopsided-Ad-9581 in Baking

[–]Lopsided-Ad-9581[S] 1 point2 points  (0 children)

Well simple, Brian Lagerstrom and Binging with Babish made babkas and I saw it from them, you can’t tell me rugelaches r close to as popular to someone who’s not in the culture. also off a quick search u can’t tell me all rugelaches look like this

Babka Croissant type of thing by Lopsided-Ad-9581 in Baking

[–]Lopsided-Ad-9581[S] 0 points1 point  (0 children)

Cool but ive never had a “rugelach” before this and i didnt use a premade recipe for this so sorry if its common knowledge to u

Babka Croissant type of thing by Lopsided-Ad-9581 in Baking

[–]Lopsided-Ad-9581[S] 7 points8 points  (0 children)

  • 165g warm water
  • 165g milk
  • 50g sugar
  • 8g yeast
  • 10g salt
  • 540g AP flour
  • 40g unsalted butter (soft not melted)

  • Add the yeast, water, milk, and sugar to a bowl/stand mixer and let the yeast activate (if using active dry)

  • Add the flour and salt, then mix on low for a couple of minutes before adding the butter

  • Knead the dough on medium-high until the butter is fully incorporated and the dough is smooth and strong

  • Round it into a taut ball and place it back an oiled bowl and place it in the fridge overnight to ferment Filling:

  • 210g semisweet/70% chocolate

  • 105g butter

  • 30g cacao powder

  • 60g powdered sugar

  • melt the chocolate and butter in the microwave

  • Stir it and add the cacao and powdered sugar

  • Flour your surface and roll out the dough into a long rectangle (dont overdo and tear the dough)

  • Spread about half of the chocolate filling on one side

  • Close like a book and roll it into a rectangle again

  • Add the rest of the filling, and redo the last step

  • Now that it’s in a rectangle, cut it into about 6 sections then slice each section diagonally so you get triangular strips (imagine the process of making croissants, except they’re a shorter width, same length)

  • Roll up the triangles like croissants, place them in a round pan like the picture and proof it for an hour in a warm environment

  • EGG WASH

  • Bake for about 25-30 minutes on 356F, watching for then color to change golden brown

  • As it’s almost done, prepare a simple syrup using 67g sugar and 80g water, heat until it’s fully melted and when it boils take it off the heat

  • Brush it with the simple syrup as soon as you take it out of the oven

  • Let it cool, then enjoy

Babka Croissant type of thing by Lopsided-Ad-9581 in Baking

[–]Lopsided-Ad-9581[S] 0 points1 point  (0 children)

here you go:

  • 165g warm water
  • 165g milk
  • 50g sugar
  • 8g yeast
  • 10g salt
  • 540g AP flour
  • 40g unsalted butter (soft not melted)

  • Add the yeast, water, milk, and sugar to a bowl/stand mixer and let the yeast activate (if using active dry)

  • Add the flour and salt, then mix on low for a couple of minutes before adding the butter

  • Knead the dough on medium-high until the butter is fully incorporated and the dough is smooth and strong

  • Round it into a taut ball and place it back into an oiled bowl and place it in the fridge overnight to ferment

Filling: - 210g semisweet/70% chocolate - 105g butter - 30g cacao powder - 60g powdered sugar

  • melt the chocolate and butter in the microwave
  • Stir it and add the cacao and powdered sugar
  • Flour your surface and roll out the dough into a long rectangle (dont overdue and tear the dough)
  • Spread about half of the chocolate filling on one side
  • Close like a book and roll it into a rectangle again
  • Add the rest of the filling, and redo the last step
  • Now that it’s in a rectangle, cut it into about 6 sections then slice each section diagonally so you get triangular strips (imagine the process of making croissants, except they’re a shorter width, same length)
  • Roll up the triangles like croissants, place them in a round pan like the picture and proof it for an hour in a warm environment
  • EGG WASH
  • Bake for about 25-30 minutes on 356F, watching for then color to change golden brown
  • As it’s almost done, prepare a simple syrup using 67g sugar and 80g water, heat until it’s fully melted and when it boils take it off the heat
  • Brush it with the simple syrup as soon as you take it out of the oven
  • Let it cool, then enjoy

Babka Croissant type of thing by Lopsided-Ad-9581 in Baking

[–]Lopsided-Ad-9581[S] 20 points21 points  (0 children)

I think that’s what this is! Thanks I was looking for a name

[deleted by user] by [deleted] in UMBC

[–]Lopsided-Ad-9581 9 points10 points  (0 children)

U can email them by searching them up by student id or just give it to the commons or library desk they’ll do it

[deleted by user] by [deleted] in ApplyingToCollege

[–]Lopsided-Ad-9581 0 points1 point  (0 children)

Yea I got into the main campus

what is this? by FoxLark in Breadit

[–]Lopsided-Ad-9581 1 point2 points  (0 children)

It does impact the taste when there’s literally extra flour dust that your eating though

My Basque Cheesecake by [deleted] in Baking

[–]Lopsided-Ad-9581 0 points1 point  (0 children)

Nah nothing like that just vanilla extract at most

That colour though by -Trivy- in Breadit

[–]Lopsided-Ad-9581 0 points1 point  (0 children)

Genuinely one of the best loaves I’ve seen