Most able-bodied, car-equipped citizens often conduct road trips on long weekends. Despite meeting both of these criteria, these extended periods serve for recovery and catch-up periods for chores and house duties - especially with my browsing partner temporarily absent and unable to interrupt the workflow.
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To commemorate my last week as a LA Fitness member, my coworker agreed to drive in from Cambridge on Friday afternoon to attend class together. Admittedly, I had been avoiding the Friday session on purpose, for the instructor would likely comment on my appearance after the extended hiatus.
Surely enough, from the moment she walked in and greeted the crowd, her eyes darted in my direction. Clad in a cyan top, flare bottoms, and matching cyan training shoes, she had recognized me immediately, new hair or not. "You're back!" she exclaimed excitedly. Before I had a chance to break the news to her, class would commence.
She danced to tracks familiar and new, venturing throughout the studio to assist and engage participants in all rows. My absence was evident in my body's tendency to forget the choreography and aura. Unfortunately, a similar situation arises at home when gym classes are prioritized over choreography practice.
Surely enough, from the moment she walked in and greeted the crowd, her eyes darted in my direction. Clad in a cyan top, flare bottoms, and matching cyan training shoes, she had recognized me immediately, new hair or not. "You're back!" she exclaimed excitedly. Before I had a chance to break the news to her, class would commence.
She danced to tracks familiar and new, venturing throughout the studio to assist and engage participants in all rows. My absence was evident in my body's tendency to forget the choreography and aura. Unfortunately, a similar situation arises at home when gym classes are prioritized over choreography practice.
At the end of the session, she interacted with a few regulars, then approached me to express her glee at my return. It was in this moment that I glanced over to coworker, then back over to the instructed to break the news that I was, in fact, leaving the gym entirely. Shock and dismay would fill her face, for she expressed that she enjoyed dancing with me - which was truly touching. As I explained my reasoning, she extended the gracious offer of attending her class as her "guest", whenever I wished and whichever day she happened to be teaching.
"Really?!" My mouth dropped agape. "That's allowed??"
"Of course! You can just tell the front desk you are my guest" she assured me with confidence.
"Will they let me in?!" I managed to respond, eyes still wide with wonder.
"They probably won't give you a hard time, but if they do, you can wait for me at the front."
Still very much in disbelief at this point, I continued to consider the proposal. "I don't think I'll be able to be at the front." I chuckled, drawing attention to the early birds.
"Why not? Of course you can! I'll put you there." Every subsequent response had me even more bewildered.
Truth be told: my decision to cancel was shaken in that moment. The very reason for joining LA Fitness in the first place had been the overly friendly attitude of the instructors, and the sheer willingness to go above and beyond for a mere class participant. The second reason had been to partake in classes at various locations across the GTA.
Thanking the instructor once more, I bid her farewell with a smile. My coworker and I - mainly me - would then retrieve our belongings from the changeroom and proceed to Square One.
"Really?!" My mouth dropped agape. "That's allowed??"
"Of course! You can just tell the front desk you are my guest" she assured me with confidence.
"Will they let me in?!" I managed to respond, eyes still wide with wonder.
"They probably won't give you a hard time, but if they do, you can wait for me at the front."
Still very much in disbelief at this point, I continued to consider the proposal. "I don't think I'll be able to be at the front." I chuckled, drawing attention to the early birds.
"Why not? Of course you can! I'll put you there." Every subsequent response had me even more bewildered.
Truth be told: my decision to cancel was shaken in that moment. The very reason for joining LA Fitness in the first place had been the overly friendly attitude of the instructors, and the sheer willingness to go above and beyond for a mere class participant. The second reason had been to partake in classes at various locations across the GTA.
Thanking the instructor once more, I bid her farewell with a smile. My coworker and I - mainly me - would then retrieve our belongings from the changeroom and proceed to Square One.
She had initially regarded the shopping centre as some distant destination, admitting that she had gotten lost within the building during her last visit. Despite being unable to comprehend the seemingly common lack of spatial awareness, I eagerly assumed responsibility of being a local tour guide. This, unfortunately, meant operating at a notably slower pace than usual, but I had no further appointments for the evening.
Errands were completed, then The Food District was perused. While I placed a takeout order of MyMy Chicken, my coworker sought out discounted nigiri and an Original Japanese Cheesecake from Uncle Tetsu.
Errands were completed, then The Food District was perused. While I placed a takeout order of MyMy Chicken, my coworker sought out discounted nigiri and an Original Japanese Cheesecake from Uncle Tetsu.
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My order of Garlic Soy Chicken had peculiarly evolved into Honey Garlic, which is now sweeter and more floral than recalled, but still undoubtedly delicious. The BBQ Bulgogi Cup Cap now contained less coleslaw, less japchae, less sauce, and drier pieces of beef.
At my time of pickup, the staff member gestured to the corn dog condiment stand and inquired whether I'd like any sauces to be included in a takeout container. Perplexed, I peered at my order, then back towards her. "I didn't order any corn dogs..." my voice began to trail off.
"It is in case you want more sauce." She clarified with a smile.
I hadn't fully understood the purpose of additional sauce until laying eyes on the container. That said, the reduction in sauce was preferrable anyway.
"It is in case you want more sauce." She clarified with a smile.
I hadn't fully understood the purpose of additional sauce until laying eyes on the container. That said, the reduction in sauce was preferrable anyway.
Just before returning the underground garage, I spotted a nearby signage board bearing information of interest. Just three words had succeeded in commanding my attention: Läderach - Now Open
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The detour was well-received, thus we set out for the store for items of interest. Comparable in size to the Yorkdale outpost but slightly smaller than Eaton, the recent Square One opening boasted orderly displays of the Swiss brand's signature Frischschoggi, gift sets, Single Origin Chocolate bars, and varying sizes of truffle boxes on different shelves.
Aiming to relive the heavenly gustatory experience of Frischschoggi, I took to one small pouch of 265 g priced at $42.14. The bag would set me back $47.62 after tax, a justified price for decadent, silky chocolate.
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At checkout, I learned that the boutique had only unveiled its doors to the public one day ago on Thursday. The cashier was happy to engage in conversation with me, then enthusiastically offered me samples of the hazelnut and strawberry Frischschoggi, in spite of both varieties being included in my purchase. My expression visibly filled with delight as I munched on the samples. The team was friendly, dissimilar to the condescending attitude experienced at Yorkdale, or the sometimes inattentive members at Eaton.
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The following morning, I made haste in readying myself for a drive to Scarborough. Again looking to maximize my LA Fitness membership before the termination date, I set out for the location on William Kitchen Rd, inside the Kennedy Commons plaza.
The overdue realization of its convenient coordinates just off Kennedy/401 conjured glee, as did the ample assortment of retail and dining outposts in the area. Like the Vega location, Michaels and Party City were in close proximity, but this outpost offered even more retailers, such as Dollarama, LCBO, McDonald's and Jollibee - all within the same plaza!
Parking was secured relatively close to the entrance - an absolute relief considering the chaos of the Hurontario lot. The interior of the gym boasted two floors. Positioned at the front were a smoothie bar (left), check-in counter (centre), and membership administration area (right). Immediately behind the check-in counter were weight training equipment and a personal training area, which, instead of being clearly fenced off, was delineated using unwrapped stacks of equipment. Towards the back was a cycling studio, Women's Training area, vending machine, and changerooms. It was with overwhelming surprise that I declared the facilities shockingly clean - in spite of inevitable dampness cause by pool users, the changeroom persisted free of dust, hair, and debris across the tiled flooring. The lockers bore significantly fewer chips and cracks than other locations.
The upper level could be attained by stairs (one ought be careful of spills and/or missing steps) or an elevator outside the cycling studio for those with accessibility needs. Cardio equipment, three squash courts, a basketball court, and the Aerobics studio would constitute the second floor elements.
Having arrived sooner than expected, I hovered about the entrance of the studio while in wait of my 11 AM Mat Pilates class. Occupying the earlier class start was Zumba. The class was led by a middle-aged man with a ponytail and thoroughly sweat-soaked T-shirt. He appeared to struggle at first, but ended the class on a remarkably strong note. Curiosity got the better of me and I slid through the open doors, set my yoga mat down, and positioned myself in the back row, behind two Chinese aunties in colourful capris.
The instructors non-verbal cues were few, though the moves repetitive and generally easy to follow. He concluded the class with a cooldown sequence and comprehensive set of stretches, urging the group to stay instead of dismissing them unstretched, as the Woodbine location had done. His second-last track was likely the best cooldown routine witnessed to date, while the final track comprised of a series of lateral and rotational stretches - a grand departure from most classes that only do basic flexion/extension with minimal holding.
Having arrived sooner than expected, I hovered about the entrance of the studio while in wait of my 11 AM Mat Pilates class. Occupying the earlier class start was Zumba. The class was led by a middle-aged man with a ponytail and thoroughly sweat-soaked T-shirt. He appeared to struggle at first, but ended the class on a remarkably strong note. Curiosity got the better of me and I slid through the open doors, set my yoga mat down, and positioned myself in the back row, behind two Chinese aunties in colourful capris.
The instructors non-verbal cues were few, though the moves repetitive and generally easy to follow. He concluded the class with a cooldown sequence and comprehensive set of stretches, urging the group to stay instead of dismissing them unstretched, as the Woodbine location had done. His second-last track was likely the best cooldown routine witnessed to date, while the final track comprised of a series of lateral and rotational stretches - a grand departure from most classes that only do basic flexion/extension with minimal holding.
The subsequent participants for Mat Pilates gradually filed into the room around the 10:50 AM mark, laying their mats horizontally. This was, should you ask me, the only appropriate orientation of arranging oneself for classes, for it enables form checks in the front and side. For reasons beyond me, the Hurontario location is amongst the few that adheres to vertical layouts.
Those preparing for the session took to positions along the edge and back of the studio; some began to stretch, while others chatted away. In the equipment bin were a number of sticky pilates rings and miscellaneous items - probably the only unkept element of the facility. A number of elderly members smiled at me as I paced about. The environment was noticeably friendlier than Markham and Vega, where younger crowds are present. These elderly members were also more diligent in cleaning up: one earnestly mopped up water droplets left from the previous session off the floor for the safety of all.
Tardy by a total of six minutes, the pilates instructor eventually commenced her class at 11:07 AM. We started with warmups encompassing pilates fundamentals. Pelvis and hip isolations would be considered unconventional to majority of the gym-going population. Sufficient guidance was provided in terms of executing the movements correctly: "Keep the spine long, chest open, ribs pulled in, and shoulders down.", however isolations do not come easily without a tremendous degree of body awareness and establishing a solid mind-body connection.
Those preparing for the session took to positions along the edge and back of the studio; some began to stretch, while others chatted away. In the equipment bin were a number of sticky pilates rings and miscellaneous items - probably the only unkept element of the facility. A number of elderly members smiled at me as I paced about. The environment was noticeably friendlier than Markham and Vega, where younger crowds are present. These elderly members were also more diligent in cleaning up: one earnestly mopped up water droplets left from the previous session off the floor for the safety of all.
Tardy by a total of six minutes, the pilates instructor eventually commenced her class at 11:07 AM. We started with warmups encompassing pilates fundamentals. Pelvis and hip isolations would be considered unconventional to majority of the gym-going population. Sufficient guidance was provided in terms of executing the movements correctly: "Keep the spine long, chest open, ribs pulled in, and shoulders down.", however isolations do not come easily without a tremendous degree of body awareness and establishing a solid mind-body connection.
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While the duration had been reduced due to her lateness, it was arguably the most authentic pilates class experienced in any LA location, or any gym for that matter. Terminology such as "core" and "powerhouse" were used throughout. Form reminders and gentle preparation procedures were also explained prior to transitioning and "building on".
Bringing about the greatest delight were serratus dips in supine position. With the arms extended above the shoulders and the pilates ring suspended on the palms, one shoulder was raised at a time. Several reps later, both shoulders would be raised, engaging the posture muscles in a benign manner. Beyond shedding awareness towards variances in shoulder mobility, the exercise enabled those unable to hold or maintain a plank position to develop upper back strength gradually, rehab-style.
Mobility work would continue to emerge as the class progressed from slow criss-crosses (bicycles), side leg lifts, double leg stretches, back extensions, bird dogs, and the classic Hundreds. Plenty of form reminders and breathing cues were provided. Interestingly, the instructor used a reversed breathing pattern than what I had been accustomed towards. The exercises comprised of a mix of standard movements - all of which were familiar to me, resided at the intermediate level, and had been previously performed in Well + Good routines. Although the instructor noted bending of the knee was acceptable for those unable to maintain a straight leg, modifications beyond reducing range of motion were not discussed. Given the age range of participants, offering variations to modify or advance a movement would have been ideal.
My precision and strength ought have been telltale of regular practice, but the instructor did not approach me to extend commentary of any sort. Rather, her approach was passive, prompting the class to pose questions to her if the exercise was unclear.
Bringing about the greatest delight were serratus dips in supine position. With the arms extended above the shoulders and the pilates ring suspended on the palms, one shoulder was raised at a time. Several reps later, both shoulders would be raised, engaging the posture muscles in a benign manner. Beyond shedding awareness towards variances in shoulder mobility, the exercise enabled those unable to hold or maintain a plank position to develop upper back strength gradually, rehab-style.
Mobility work would continue to emerge as the class progressed from slow criss-crosses (bicycles), side leg lifts, double leg stretches, back extensions, bird dogs, and the classic Hundreds. Plenty of form reminders and breathing cues were provided. Interestingly, the instructor used a reversed breathing pattern than what I had been accustomed towards. The exercises comprised of a mix of standard movements - all of which were familiar to me, resided at the intermediate level, and had been previously performed in Well + Good routines. Although the instructor noted bending of the knee was acceptable for those unable to maintain a straight leg, modifications beyond reducing range of motion were not discussed. Given the age range of participants, offering variations to modify or advance a movement would have been ideal.
My precision and strength ought have been telltale of regular practice, but the instructor did not approach me to extend commentary of any sort. Rather, her approach was passive, prompting the class to pose questions to her if the exercise was unclear.
Following my solo LA visit, I unveiled my packed lunch of short-grain rice, choy sum, and Steamed Salted Pork in the car.
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Up next would be a visit to Michaels to determine the availability of storage bins. While trekking over, I observed admirable installations to enable pedestrian maneuvers within the plaza. The sight of curb depressions with high-vis paint, defined crosswalks, and even tactile plates, summoned great appreciation.
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I'd then venture over to McDonald's for an Orange Cream Pop Shake and to catch the last rotation of Despicable Me 4 Happy Meal Toys. The figurine set me back $1.79 plus tax. Inconsistent with those offered during the promotional period for Despicable Me 2 and 3, the body was constructed of a thin, cheap plastic, while the face was merely a printed sticker. Seemingly gone were the days of proper Happy Meal toys with rigid plastic details.
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As opposed to the advertised profile of an Orange Creamsicle, the limited-time smoothie was horrifically sweet, to the point where disposal was my only option. Thankfully, the Snack Size had only set me back two dollars plus tax.
Partway through the visit, about fifteen uniform-clad Toronto Police staff entered the fast food franchise. Their sheer presence drew attention, yet not in an unpleasant manner. Outside on the patio was a shirtless homeless guy, complete with a post-capacity cart - this entity was, amusingly, left unattended.
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My browsing partner had pointed out Fragrant Bakery (行香餅店) to me on a number of occasions, eventually prompting the trip to Evergold Centre.
The dilapidated strip mall showcased the passing of time; it was homey, though without distinct destinations of interest.
The dilapidated strip mall showcased the passing of time; it was homey, though without distinct destinations of interest.
Fragrant Bakery was the exact definition of a "hole in the wall", housing Chinese bakery items in a dingy sliver. The interior was toasty and filled with bread-baking odours; even with the assistance of a tower fan by the doorway and retro blade fans affixed to the wall, the stuffy atmosphere did not see improvement. Condensation formed on the inside of roll cake display case, further confirming the humid conditions.
The establishment did not offer trays and tongs for customers to pick their own items. Instead, one would communicate the desired orders to a member of staff, who would retrieve the buns and/or pastries from their dedicated spot on the shelf. This process ensured accuracy and efficiency, though removed the opportunity for a visual inspection of the product before it was hurriedly packaged for sale.
The establishment did not offer trays and tongs for customers to pick their own items. Instead, one would communicate the desired orders to a member of staff, who would retrieve the buns and/or pastries from their dedicated spot on the shelf. This process ensured accuracy and efficiency, though removed the opportunity for a visual inspection of the product before it was hurriedly packaged for sale.
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My order set me back a total of $19.50, which I relayed in cash, of course. The assortment included:
- 1 Century Egg Pastry / 皮蛋酥; $2.50
- 1 Mini WalnutCookies (Box) / 迷你核桃酥 (盒子); $5.50
- 1 Black Sesame Glutinous Rice Cake with Chopped Peanut Filling / 黑芝麻花生糯米糍; $1.40
- 2 Wife Cakes / 老婆餅; Price unknown
- 2 Egg Tarts / 酥皮蛋撻; Price unknown
- 1 Cocktail Bun / 雞尾包; Price unknown
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Plastic bag in hand, I'd then continue exploring the remainder of the plaza.
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A handful of Mini Walnut Cookies were snuck from the clear plastic container before heading back. Despite a wonderful nuttiness, the surface was damp and the interior soggy. It was an absolute shame, given the promising golden visuals and exceptionally reasonable price.
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Evaluated later on were the other pastries.
The Black Sesame Glutinous Rice Cake with Chopped Peanut Filling featured balanced proportions of filling and casing. An abundance of chopped peanuts were wrapped within a chewy, subtly flavoured black sesame glutinous rice exterior. The parcel wasn't bad, but not memorable either.
The Black Sesame Glutinous Rice Cake with Chopped Peanut Filling featured balanced proportions of filling and casing. An abundance of chopped peanuts were wrapped within a chewy, subtly flavoured black sesame glutinous rice exterior. The parcel wasn't bad, but not memorable either.
The bakery's signature Wife Cake (老婆餅) was a specimen I had regarded with soaring expectations. Adopting the appearance of a golden, flat disc with two incisions on its surface, the pastry was flaky but shattered like crazy. Absent was a distinct profile: it was neither fragrant like butter nor satiating like lard or shortening. The casing comprised of countless layers, yet emerged wholly bland.
Bound within the layers was a substantial portion of wintermelon filling. This component boasted adequate complexity and texture, along with sufficient sweetness that did not veer into cloying or synthetic territory. I did, however, uncover an unidentifiable fragment within, likely an unsieved lump of gelatin to stabilize the wintermelon filling.
Bound within the layers was a substantial portion of wintermelon filling. This component boasted adequate complexity and texture, along with sufficient sweetness that did not veer into cloying or synthetic territory. I did, however, uncover an unidentifiable fragment within, likely an unsieved lump of gelatin to stabilize the wintermelon filling.
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Possibly the tiniest Cocktail Bun in existence, the 雞尾包 did not even exceed the distance from my wrist to fingertip. Albeit a fluffy bun harnessing plenty of filling within, it lacked a sense of substantialness. The gritty, aromatic coconut-yness regularly offered by Akko could not be found in Fragrant Bakery's rendition.
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Egg Tarts had been exclusively offered in a puff pastry shell; it was the default choice in the omission of butter tart shells. Once again, the longtime bakery did not skimp on filling. That said, the silky custard did not boast the eggy decadence of most bakeries. Its puff pastry shell was consistent with the Wife Cake casing: flaky yet bland and dimensionless.
Commentary shall not be provided with regard to the Century Egg Pastry, which was not sampled.
Conclusively speaking, Fragrant Bakery affirmed itself as a friendly neighbourbood spot for budget-friendly finds, but hardly one worthy of the grueling drive to Scarborough.
Commentary shall not be provided with regard to the Century Egg Pastry, which was not sampled.
Conclusively speaking, Fragrant Bakery affirmed itself as a friendly neighbourbood spot for budget-friendly finds, but hardly one worthy of the grueling drive to Scarborough.
Before undertaking said commute, I made one last stop at Walmart. The bathroom-centric trip led to the discovery of Wednesday-themed Cookies & Cream cereal was discovered, a somewhat stinky lavatory at the rear of the department store, and cheaper versions of the plastic drawers in my existing household inventory.
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Kabocha Three Ways
1) Mashed Kabocha
There came a moment when I could no longer neglect the sizable kabocha squash I had requested from the supermarket. It had resided in the produce storage area for about five days, with one of its sides going somewhat spotty. Despite having yet to confirm its usage, I took to the fundamental processing procedure first.
A baking tray was lined with a layer of aluminum, followed by a larger layer of parchment. After rinsing and patting dry the exterior dry, the squash was slid into the lower third of the oven to bake for 30 minutes at 375 F. When the vegetable emerged relatively sturdy after the 30-minute mark, I inverted the specimen, then continued to bake under identical heat conditions for another 30 minutes.
There came a moment when I could no longer neglect the sizable kabocha squash I had requested from the supermarket. It had resided in the produce storage area for about five days, with one of its sides going somewhat spotty. Despite having yet to confirm its usage, I took to the fundamental processing procedure first.
A baking tray was lined with a layer of aluminum, followed by a larger layer of parchment. After rinsing and patting dry the exterior dry, the squash was slid into the lower third of the oven to bake for 30 minutes at 375 F. When the vegetable emerged relatively sturdy after the 30-minute mark, I inverted the specimen, then continued to bake under identical heat conditions for another 30 minutes.
Once it emerged from the oven, the skin was soft enough to tear away using a spoon. I halved the round with minimal effort, then scraped away the seeds and skin. The flesh was now incredibly tender, nearly adopting a puree format without any additional applied pressure. Having been cooked beyond the point of seasoning and roasting, the possibility of constructing kabocha soup had been nixed. I took to consuming the yield as one would mashed potato, savouring its innately buttery, mild qualities. Even in the utter absence of seasoning, the mash was absolutely delightful.
But one can only consume so much mashed kabocha.
But one can only consume so much mashed kabocha.
2) Black Sesame & Kabocha Pound Cake
With a bountiful quantity of mash remaining, I began to seek out a straightforward recipe for pumpkin/kabocha cake. Countless fall-inspired loaves floated before me, many using pumpkin in place of kabocha and masking its fishy odours with warm spices. I desired not a banana bread wannabe, thus delved further into research. Recalled was Sunday Baking's Black Sesame & Pumpkin Pound Cake: an easy, partially marbled loaf incorporating the unexpected contender of black sesame. Runner-up was her Pumpkin Mont Blanc Cupcake, which also utilized Kabocha, but likely required more time and dedication to construct the frosting and garnish.
With a bountiful quantity of mash remaining, I began to seek out a straightforward recipe for pumpkin/kabocha cake. Countless fall-inspired loaves floated before me, many using pumpkin in place of kabocha and masking its fishy odours with warm spices. I desired not a banana bread wannabe, thus delved further into research. Recalled was Sunday Baking's Black Sesame & Pumpkin Pound Cake: an easy, partially marbled loaf incorporating the unexpected contender of black sesame. Runner-up was her Pumpkin Mont Blanc Cupcake, which also utilized Kabocha, but likely required more time and dedication to construct the frosting and garnish.
Sunday's original recipe called for the following:
- 100 g unsalted butter
- 100 g granulated sugar
- 2 eggs (100 g)
- 100 g cake flour
- 1 tsp (4 g) baking powder
- 150 g kabocha, cooked and mashed
- 15 g black sesame paste
I had actually feared a deficient supply of eggs, given my Thai Tea Basque Cheesecake attempt (1020) earlier in the week. Thankfully, the carton in the fridge boasted a total of three. While I could have adhered to Sunday's recipe in its entirety, the reasonable approach was to scale the recipe such that it would not only exhaust my egg supply, paving the way for a fresh carton, but expend a greater amount of the kabocha mash in the fridge. Given that the recipe called for equal amounts of butter, sugar, egg, and flour, the conversion was rendered extremely easy - and extremely forgiving!
The revised recipe would entail:
The revised recipe would entail:
- 150 g unsalted butter
- 150 g granulated sugar
- 3 eggs (150 g)
- 150 g cake flour
- 1.5 tsp baking powder
- 235 g kabocha, cooked and mashed *precise conversion should be 225 g
- 23 g black sesame paste
- 1 tsp vanilla extract
- black and white sesame seeds *optional; for garnish
- coarse sugar *optional; for garnish
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Unlike Sunday, my kabocha mash hadn't been totally smooth. The fineness mattered not in this application, however, for the resulting texture was not impacted whatsoever. Rather, it was comparatively more important to maintain all ingredients at room temperature, for my chilled mash caused mild separation of the butter-heavy batter.
It is also worth noting that cake flour was used in place of AP, the unanimous choice for pound cake. I presumed the decision to result from a desire to maintain the tenderness of the cake while placing emphasis on the comprehensively nutty profile of the concoction. In reaching for my cake flour, I discovered a stale odour, though was already halfway in measuring the required quantity. With some difficulty, I succeeded in creaming the butter-sugar mixture with excessively cake flour, then added a heavy-handed splash of vanilla extract while incorporating the eggs, one by one, with the aim of masking said staleness.
It is also worth noting that cake flour was used in place of AP, the unanimous choice for pound cake. I presumed the decision to result from a desire to maintain the tenderness of the cake while placing emphasis on the comprehensively nutty profile of the concoction. In reaching for my cake flour, I discovered a stale odour, though was already halfway in measuring the required quantity. With some difficulty, I succeeded in creaming the butter-sugar mixture with excessively cake flour, then added a heavy-handed splash of vanilla extract while incorporating the eggs, one by one, with the aim of masking said staleness.
Sunday's ratios would have yielded 400 g of batter, into which half (200 g) would be mixed with kabocha and the other half (200 g) with black sesame paste. Increasing all amounts by 1.5x should have produced 600 g of batter, though my bowl saw a reduction to approximately 580 g. As such, 275 g of the batter was mixed with the kabocha, and the remainder black sesame.
The batters would be distributed into one standard-sized loaf pan and one mini loaf pan, first using a spoon to create defined quadrants along its length, then swirling the topmost layer. Black and white sesame seeds and a sprinkle of coarse sugar would garnish the surfaces of both. (No, this was not an Everything Bagel seasoning!)
The batters would be distributed into one standard-sized loaf pan and one mini loaf pan, first using a spoon to create defined quadrants along its length, then swirling the topmost layer. Black and white sesame seeds and a sprinkle of coarse sugar would garnish the surfaces of both. (No, this was not an Everything Bagel seasoning!)
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In consideration of my forever finnicky oven, the starting oven temperature was set to 375 F to ensure proper rise. After ten minutes, the temperature would be lowered to 365 F, the equivalent of 350 F in a fully functioning apparatus. The mini loaf would bake for about 30-35 minutes in total, while the standard-sized loaf 50-55 minutes. Of course, take these baking times with a grain of salt, as per my earlier oven issue disclaimer.
Truthfully, I wasn't sure what to expect. The pairing of kabocha and black sesame was quite innovative, and not exactly a combination wherein its flavour profile could be envisioned. But I should have known better than to doubt a Sunday recipe: Results were spectacular!
The two-toned creations were, in essence, proper pound cakes, but elevated in terms of flavour, texture, and depth. A crunchy exterior was not limited to the areas where I had sprinkled sesame seeds and coarse sugar, but along the entire perimeter! The centre was moist, but not excessively so. Black sesame paste had contributed aromatic elegance and its signature greyish hue; meanwhile, the kabocha had bestowed a mild, sweet nuttiness brimming with the same luscious properties in their baked and mashed state. Two slices of the mini loaf disappeared without much awareness. A thick slice of the larger version would await the same fate. In spite of the somewhat obnoxiously looking air pockets, the texture was as sublime and addicting as any other of her pound cake formulas!
My loaf was wider than it was tall, indicating that I could have probably been filled the pan with the rest of the batter without fear of rising past the edges. A mini loaf was confirmed completely optional.
The two-toned creations were, in essence, proper pound cakes, but elevated in terms of flavour, texture, and depth. A crunchy exterior was not limited to the areas where I had sprinkled sesame seeds and coarse sugar, but along the entire perimeter! The centre was moist, but not excessively so. Black sesame paste had contributed aromatic elegance and its signature greyish hue; meanwhile, the kabocha had bestowed a mild, sweet nuttiness brimming with the same luscious properties in their baked and mashed state. Two slices of the mini loaf disappeared without much awareness. A thick slice of the larger version would await the same fate. In spite of the somewhat obnoxiously looking air pockets, the texture was as sublime and addicting as any other of her pound cake formulas!
My loaf was wider than it was tall, indicating that I could have probably been filled the pan with the rest of the batter without fear of rising past the edges. A mini loaf was confirmed completely optional.
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3) Chinese-Style Kabocha Red Bean Fritters (南瓜紅豆煎餅)
The kabocha mash hadn't been depleted entirely by eating and the earlier project, thus prompting a third creation. Materializing in my mind at lightning speed was the concept of pan-fried pumpkin glutinous rice cakes filled with red bean. Possibly one of the lesser known yumcha dishes, these round discs are often enjoyed tremendously for their crisp, lightly charred surface, hearty aura, and soft, chewy interior. Moreover, I had homemade red bean paste ready to go in the freezer.
The kabocha mash hadn't been depleted entirely by eating and the earlier project, thus prompting a third creation. Materializing in my mind at lightning speed was the concept of pan-fried pumpkin glutinous rice cakes filled with red bean. Possibly one of the lesser known yumcha dishes, these round discs are often enjoyed tremendously for their crisp, lightly charred surface, hearty aura, and soft, chewy interior. Moreover, I had homemade red bean paste ready to go in the freezer.
Recipes circulating the Internet appeared to use drastically different amounts of kabocha, either barely over 100 g or well over 1 kg. Eventually, I dismissed the need for a published guideline altogether, resolving to undertake the mission on pure intuition.
The first attempt mixed 165 g of mashed kabocha with a nearly equal amount of glutinous rice flour and rice flour. Many recipes were seen using a larger proportion of glutinous rice flour than other stabilizers to maintain a chewy consistency. Without corn meal or wheat starch in the household, I took to rice flour instead. Soon, I learned of my blunder: the 1:1 ratio made for a horrifically dry dough that crumbled without cohesion. The rest of the kabocha would be kneaded within, followed by a few drops of water for smoothing.
The first attempt mixed 165 g of mashed kabocha with a nearly equal amount of glutinous rice flour and rice flour. Many recipes were seen using a larger proportion of glutinous rice flour than other stabilizers to maintain a chewy consistency. Without corn meal or wheat starch in the household, I took to rice flour instead. Soon, I learned of my blunder: the 1:1 ratio made for a horrifically dry dough that crumbled without cohesion. The rest of the kabocha would be kneaded within, followed by a few drops of water for smoothing.
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With the passing of time, I had forgotten that my homemade red bean paste was rather damp. One could not form uniform spheres to use as filling. 18 g of AP flour were hurried whisked into the bowl, though saw little success in rendering it malleable. My best attempts at forming the discs resulted in five monstrous orbs rivalling the diameter of shot put balls. These orbs were pale yellow in hue, some tainted with swirls of red bean paste.
Prior to pan-frying, each orb would be thoroughly coated with white sesame seeds. This step was both an endeavour in camouflaging the uneven surface and insurance in guaranteeing a toothsome surface.
Prior to pan-frying, each orb would be thoroughly coated with white sesame seeds. This step was both an endeavour in camouflaging the uneven surface and insurance in guaranteeing a toothsome surface.
Ingredients are as follows:
- 316 g cooked and mashed kabocha (165 g + 151 g)
- 103 g glutinous rice flour
- 60 g rice flour
- 170 g red bean paste
- 18 g AP flour
- 30 g sesame seeds (for rolling)
As expected, the orbs failed to retain their shape upon hitting the pan. A hoddeok press would be summoned to flatten the shape, allowing for even cooking. Using a non-stick pan was pivotal for this task, for the hot oil would toast the sesame seeds, solidify patches of oozing red bean paste, and return any runaway sesame seeds to the dough over the course of cooking.
Asymmetrical were my resulting fritters, adopting an appearance akin to jeon rather than Chinese-style pumpkin rounds. This was not to say that their gustatory profile was compromised, however. The fritters embraced the fresh qualities of kabocha and homemade, tangerine peel-containing red bean paste. They lacked slightly in sweetness, for I had skipped adding sugar to the dough. A drizzle of maple syrup, golden syrup, or ginger syrup easily reinstated decadence for continued enjoyment.
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