I'll commence the monumental moment by paying homage to the ever-persistent topic of interest: Food.
Ultimately, the seasoning blend had yielded a pleasant sweet-spicy-savoury profile, but seeds were simply too rigid to digest with their casing intact.
The week would also see yet another (!) trial at Tangzhong Pai Bao. As foreshadowed, this time I'd be replicating the very much successful Whole Wheat Tangzhong Loaf by swapping whole wheat bread flour for all-purpose. The process was predicted to be nearly identical, but, in reality, was not.
Generally speaking, the dough was far too wet. Whilst angrily scraping down the sides of the bowl, I debating whether this turnout had been caused by AP flour instead of Whole Wheat, which usually retains more liquid within.