"But how many times have you even left the house?"
"...not many." I admitted after a brief pause.
And, quite frankly, I haven't suffered any significant repercussions from the lack of outdoor engagement.
I shall allow creations of the week to take the lead on this post. Beyond the truly essential behaviours of the average human - don't worry, I obtain my fair share of fresh air from daily garbage disposal. - I've found myself comprehensively compliant with the COVID protocols set forth by our three tiers of government.
Maldon Sea Salt - its name has been strewn about the blogosphere as the fundamental emblem of flaky salt. And having finally bitten the bullet for a half-sized packet of its smoked variation, I proceeded with the precise formula that summoned it: Level 3 Chocolate Chip Cookies.
There were some minor discrepancies between the ten-minute comparison video and written recipe: 275 F instead of 300 F, 11 ounces of flour instead of the doubled amount of 22 ounces, omission of the chocolate-chopping, and the list goes on. For the frequent baker, the details weren't too troubling to determine by intuition. Having said that, my first batch at the low temperature of 275 F proved pasty and pale, devoid of the coveted golden hue associated with cookies. Moreover, it was as if the Maillard reaction hadn't occured at all.
Constructed in parallel was a bountiful batch of tomato sauce, intended for use in some pasta dish in the near future, yet readily adapted as a condiment for lean segments of chicken breast.
4) Mung Bean Jelly / 綠豆糕
Resulted from a belated pantry discovery dating back to the last decade, the jelly was a suitable compromise for ancient beans undeserving of the Red Bean Soup treatment. (片糖/peen tong to the rescue!)
This edition adopted the traditional method of ground glutinous rice, furthering its velvety consistency and nutty essence.
Not a soul hasn't heard of my endless unwavering attempts to recreate my short-lived Put A Cone On It favourite.
Receipt of a tip for a Matcha Latte Cookie stirred suspicions over the high flour-to-butter ratio, obscene quantity of granulated sugar, and alarming absence of egg. For, as far as I am aware, eggs contribute protein in the whites and fat in the yolks, respectively assisting in gluten formation and fudginess intensification.
I won't shy away from the fact that I've been binging on Delish lately: June is my favourite, and her culinary expertise, effortless humour, and phenomenal innovation never cease to amaze me. A twelve time-tested "upgrade" of the classic Danish butter cookies had caught my attention one fateful weeknight evening, and I had bookmarked the formula for a time of thoughtful experimentation.
Without question, the dough shall be revisited once the current quantity is depleted; ground star anise shall also be retained as the fennel seed equivalent.