Naturally, the squirmy repercussions and overall lethargy founded grounds for thorough contemplation of any potential revisits.
1) Whole Wheat Bread
Despite a flawless turnout last time, odd imprints were derived at opposite ends of the loaf. A member of King Arthur's social media team responded that the phenomenon may have resulted due to excess flour when shaping, leading to the dough's inability to adhere during the second proof and, later, in baking.
Removing the lid for even distribution of heat would serve to contribute colour to the surface. Lowering the temperature and covering the top with aluminum foil assisted in removing excess moisture in the bottom third of the loaf.
I was also fond of the uniform height, achieved by nestling four large sections into a single loaf pan rather than dividing between two shallower ones. Extra heed shall be taken in the next iteration to ensure excess flour is dusted off after shaping.
On a particularly chilly, dreary afternoon, I sought out a spicier rendition of our nation's favourite winter beverage. Google results were quick to rectify my perception of Mexican Hot Chocolate being no more than a pinch of cayenne pepper for heat.
Instead of the sweetened drink mixes, the traditional treat relies on unsweetened cocoa power for depth and is then sweetened with sugar and, of course, marshmallows. Vanilla, cinnamon, and chili powder (in my case, gochukaru) were other flavours used for distinction between the typical Timmie's creation.
Beyond simply remaking the Starbucks bakery item, I was on a mission to redeem it. Flat and mushy it would be no more! The chocolate would be firm, offering a toothsome first bite and luscious centre, while the oats would have height - not the rigid slab I had excitedly ordered in the past and received sheer disappointment from.
- Coarse salt was swapped for Himalayan Pink salt in its absence
- A mixture of melted unsalted butter (50 g) and olive oil (62 g) was used
- The entire amount of flour was divided into all-purpose (60 g) and whole wheat bread (72 g)
- The date layer was eliminated entirely, as it would be replaced by chocolate
Admittedly, I had concerns over the overwhelming portion of brownie batter, but It filled the loaf pan perfectly.
As a loyal member of the ahga-tribe, I appreciated the gesture tremendously. For, as much as the fandom enjoys solo pursuits, no one can deny the power wielded by congregation of the seven.
OOMOMO's North York store proved superior in terms of inventory availability and customer service, handling my return request promptly and respectfully. Had the in-store pickup function not approximated an estimated fulfillment time of 3-5 business days (up to maximum of 9 days!), my feedback likely wouldn't be as expansive, and my perusal less comprehensive.
We take to the classic Lap Cheong & Seaweed Wooffle and limited time Sticky Rice Cake Wooffle for sharing, appending a Matcha Green Tea and Houjicha Green Tea "Half & Half" Soft Serve to the order. The option to combine the circular egg bites with the soft serve remains, as evident in their logo, but the two were requested separately for conservativeness, preserving individual integrity should leftovers emerge.
With Lunar New Year drawing near, Sticky Rice Cake appeared as a seasonal offering on the menu. White sesame seeds and bits of nian gao would grace this creation, melding modern-ness with tradition in the popular Hong Kong street snack.
We were quick to conclude preference for our homemade nian gao, though enjoyed the Wooffle nonetheless.
Mumuso, having only been spotted in Aberdeen and Empress Walk, made an appearance as well. Alas, there was no Miniso here.
Sunny, blue skies prevail, supplying the illusion of warmth and reality of cracked fingertips and dry patches. A snowstorm moves in steadily over the course of the day, but matters minimally as the next morning will entail another five-day work-from-home activity.