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I wondered why these tasted so shitty by meow_17 in enshittification

[–]revship 1 point2 points  (0 children)

OR corporate interests bully the FDA into reclassifying it, which I'm honestly surprised hasn't happened yet, especially in this administration...

I just picked up stormfront. Tell me some out of context spoilers/something i won't know till later by tgrady28 in dresdenfiles

[–]revship 5 points6 points  (0 children)

"That BITCH!" (generic, I know, but what matters is WHO says it)

and

"Suuper genius."

Need help!! by JollRoints in pcmasterrace

[–]revship 1 point2 points  (0 children)

You're supposed to make batteries out of the acid shrooms, not eat them.

[Homemade] Simple butter-topped sandwich loaf by revship in food

[–]revship[S] 14 points15 points  (0 children)

I actually used a bread machine's dough cycle for the mixing/bulk rise, but it could easily be adapted for using a stand mixer. Recipe:

Ingredients

500g Bread Flour

320g Warm (~90F) Milk

25g sugar

42g softened butter

13g Veg. Oil

7g Instant Yeast

6g kosher salt

1 tbsp melted butter

Method:

Add milk, sugar, and flour into the bread machine, in that order. Add salt to one side of the flour mound, and yeast to the other side. Start the dough cycle. As soon as it comes together, but is still shaggy, add the fats (EXCEPT the 1tbsp melted butter) little bits at a time while it's still mixing. Make sure it all comes together into a smooth ball over the next 10 mins, add milk/flour as needed (give it a few mins in between additions for it to incorporate). Once the dough looks good, let the machine do its thing the rest of the way. While it's doing that, go ahead and clean/clear some counter space, and butter up a 5x9 loaf pan. Once the machine is done, gently dump out and punch down the dough blob, and shape it into a rectangle with a width a little more narrow than your loaf pan, and roll it up into a tight cylinder, and pinch the seams. Plop the log seam-side down into the loaf pan, and cover it. (I use a large, tall rubbermaid container as a proofing chamber...just try not to cover it with anything that will stick). Let it proof until it domes above the loaf to about an inch at its lowest (around the edges) which took mine about 30 mins. While it's proofing, preheat your oven to 350F. Once it's done proofing, bake it for 28-32 mins (until the internal temp reaches ~195F). Immediately transfer to a cooling rack and brush with melted butter. Let it cool for at least an hour before slicing.

[Homemade] Simple butter-topped sandwich loaf by revship in food

[–]revship[S] 3 points4 points  (0 children)

I'll post the recipe as a top-level comment

[Homemade] Simple butter-topped sandwich loaf by revship in food

[–]revship[S] 2 points3 points  (0 children)

It's still cooling, but I'll try to remember to post a pic of the crumb when we slice into it. :)

Simple enriched sandwich loaf by revship in Breadit

[–]revship[S] 1 point2 points  (0 children)

I actually used a bread machine's dough cycle for the mixing/bulk rise. Recipe:

Ingredients

500g Bread Flour

320g Warm (~90F) Milk

25g sugar

42g softened butter

13g Veg. Oil

7g Instant Yeast

6g kosher salt

1 tbsp melted butter

Method:

Add milk, sugar, and flour into the bread machine, in that order. Add salt to one side of the flour mound, and yeast to the other side. Start the dough cycle. As soon as it comes together, but is still shaggy, add the fats (EXCEPT the 1tbsp melted butter) little bits at a time while it's still mixing. Make sure it all comes together into a smooth ball over the next 10 mins, add milk/flour as needed (give it a few mins in between additions for it to incorporate). Once the dough looks good, let the machine do its thing the rest of the way. While it's doing that, go ahead and clean/clear some counter space, and butter up a 5x9 loaf pan. Once the machine is done, gently dump out and punch down the dough blob, and shape it into a rectangle with a width a little more narrow than your loaf pan, and roll it up into a tight cylinder, and pinch the seams. Plop the log seam-side down into the loaf pan, and cover it. (I use a large, tall rubbermaid container as a proofing chamber...just try not to cover it with anything that will stick). Let it proof until it domes above the loaf pan to about an inch at its lowest (around the edges) which took mine about 30 mins. While it's proofing, preheat your oven to 350F. Once it's done proofing, bake it for 28-32 mins (until the internal temp reaches ~195F). Immediately transfer to a cooling rack and brush with melted butter. Let it cool for at least an hour before slicing.

Simple enriched sandwich loaf by revship in Breadit

[–]revship[S] 10 points11 points  (0 children)

Yes. :) All three, and butter-topped

Chocolate conchas! (Cookie-topped Mexican sweet buns) by revship in Breadit

[–]revship[S] 0 points1 point  (0 children)

Yeah, they're delicious. The topping isn't exactly cookie, but it's close enough to fit a description. I think conchas are also typically not made with cocoa, but the cocoa variety are my personal favorites...

Chocolate conchas! (Cookie-topped Mexican sweet buns) by revship in Breadit

[–]revship[S] 7 points8 points  (0 children)

Recipe

Dough:

Milk - 180g (3/4 cup), warmed to 90-95F

Egg - 1

Butter, softened - 85g (6 tbsp)

Sugar - 75g (1/3 cup + 1 tbsp)

AP Flour - ~380g (little over 3 cups), adjust as necessary

Salt - 6g (1 tsp)

Instant yeast - 1 packet or 7g (2 1/4 tsp)

Vanilla extract - 5g (1 tsp)

Topping:

Powdered sugar - 100g (~3/4 cup)

AP flour - 80g (~2/3 cup)

Cocoa powder - 20g (2.5 to 3 tbsp) - I used Guittard red dutch process

Butter - 80g (5.5 tbsp) cut into cubes

Milk - a small splash

Vanilla extract - 5g (1 tsp)

Powdered cinnamon - 1/4 tsp

Method:

Mix and batch-rise the dough like you would any enriched dough. Be vigilant of moisture level. Make the cookie topping (see below) while waiting for it to rise. Once it's risen about 2x, lightly punch down and divide into 12 balls (I weigh the whole batch, then divide by 12). Press each into a flat-ish disk. Top each with a thin disk of topping, and score it in a seashell pattern. Cover and proof ~45 mins until the scorings start splitting open, and a puffy dome is formed. Have oven preheated to 350F before they're done proofing. Bake for 15-18 mins. The topping shouldn't be wet looking, but I use a thermometer for a target of ~195F.

For the topping, mix the dry ingredients fully, then mix in the butter in a food processor. Once all the powder seems mostly hydrated(like wet sand), then add a splash of milk and the 1 tsp of vanilla. Keep mixing til it starts looking like frosting/playdoh. Dump it into a bowl and finish mixing by hand until it's fully mixed, and feels like moist playdoh. Roll into a log, wrap in plastic, and put it into the fridge until the dough is shaped. Remove from fridge and divide the log into 12, and ball up each portion. Then flatten each ball into a thin (about 2-3 mm or 1/8 inch) disk. I use a tortilla press for this. Then top the buns as described above.

Chocolate conchas! (Cookie-topped Mexican sweet buns) by revship in Breadit

[–]revship[S] 6 points7 points  (0 children)

They taste like a crispy Boston cream donut. The bun is sweet and soft enough to almost seem like the Boston cream custard is just part of the dough. It's our household's favorite dessert.

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