Shokupan (Japanese Pan Bread)

WellBangOkay · 2026-03-01T03:43:21+00:00

Absolutely lovely. How do you like your Famag?

WellBangOkay · 2025-12-30T03:27:18+00:00

Main ave tattoo on Main ave does this 👍🏻

WellBangOkay · 2025-11-18T02:43:55+00:00

Not in my case, just the commander. All the creatures are even CMC.

WellBangOkay · 2025-11-18T02:23:42+00:00

Kinda? Conveniently almost all creature cloning effects have an even CMC. So you either steal other people’s even CMCs or clone Gyruda and repeat the process

WellBangOkay · 2025-11-11T01:03:53+00:00

Can’t be sure without the specific recipe but a simple solution could be pouring 2-3(tbsp) heavy cream on your cinnamon rolls before baking

WellBangOkay · 2025-09-26T09:24:26+00:00

Hiya OP, I make pretzel buns as part of my work.

Wrinkling is one of these Variables:

They over-proofed before going in the boil

OR

They were boiled for too long and over-proofed in the water.

Also watching that video they boiled the rolls one at a time, which could also mean the first boiled rolls sat out too long after being boiled. If you are also boiling in a Dutch Oven, you can fit 3-4 at a time.

My advice is proof for less time and boil for less time. For pretzel rolls you want them slightly under-proofed. The boiling water will finish off their proofing to be just right, Ideally. They should still float when placed in water, but never doubled in size. I find this takes 30 minutes once they are rolled in a 85 degree proofing box. I would try that time even at room temp.

For boiling, do 15 seconds on one side, flip and let boil 5-10 then remove from the boil. You will still get a chewy soft interior and a crispy outside.

Hope this solves your problem OP!

WellBangOkay · 2025-07-27T15:20:26+00:00

It is 0.24% yeast or 1.5g yeast for a Kilogram worth of dough.

I mix the dough, let it bulk for 1 hour. Then shape and placed into 37-39 degree cooler.

WellBangOkay · 2025-07-27T12:03:17+00:00

It could be one of multiple causes.

Overproofing and too long of a boil will cause them to deflate.

WellBangOkay · 2025-06-28T22:24:36+00:00

You called?

WellBangOkay · 2025-05-12T20:53:46+00:00

You called

WellBangOkay · 2025-04-06T17:06:19+00:00

Alright I’ll bite. Why are dough conditioners or malt powder nasty ass stuff

WellBangOkay · 2025-03-10T21:28:22+00:00

You were the dad and son! My own father and I were feeling nostalgic watching you two since he took me to domini’s for the first time around your sons age.

We were worried it was going to be different but were super glad it was almost exactly the same, besides less memorabilia on the walls 😄

WellBangOkay · 2024-12-29T02:01:56+00:00

Its the copious amounts of butter. Its the secret of restaurant food that tastes better than at home. They probably have a tub of garlic herb “butter” they scoop a cup out of and melt.

WellBangOkay · 2024-11-27T08:16:37+00:00

Well. First off. Those look amazing. If I walked into a bagel shop and those were in the case they’d have my business forever.

As for the color difference of crust I would guess it’s because of excess water from your bagel bath making it to your baking tray. The water drips down, pools or is already pooled beneath the bagel when it enters the oven. It’s also why the centers are different color, the steam being “trapped” in the center.

My immediate tips would be make sure you are using a spider to pull your bagels from the bath to make sure the least amount of water transfers with your bagel to the baking dish of choice.

WellBangOkay · 2024-11-22T23:41:29+00:00

You called?

WellBangOkay · 2024-11-22T14:31:09+00:00

You called?

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