Out & About #781 | Week #96 Quarantine Update Feat. Whole Wheat Loaf Revisited + Oat Fudge Bar

​Although undeniably scrumptious during immediate consumption, I won't deny that Chicken Plus left my stomach feeling quite wonky for the ensuing week. Loss of appetite and irritation of the digestive track were not uncommon.

​Obtained after munching on leftovers for lunch and dinner was excruciating bloating, which was appeased only slightly by mild, "safe" snacks (read: contributing no further greasiness). The Rose Tteokbokki sauce, in particular, was a component to wary of, in spite of its addicting palette.

​Naturally, the squirmy repercussions and overall lethargy founded grounds for thorough contemplation of any potential revisits.

Creations of the week included:

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.

​From past experiences, it appears that while whole wheat loaves do not expand in volume to the same degree as white bread, they readily adopt height once exposed to heat. Ultimately, the quantity was unable to fill a square loaf pan and proved quite damp even after 35 minutes at a high temperature.
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.

The floral essence of honey remains to be a stunner in this recipe, along with the barely-there, crispy crust. Breakfast slices were commonly adorned by margarine and/or homemade strawberry jam, though could be incorporated into sandwiches as well, if desired.
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.

​2) Mexican Hot Chocolate

​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. 

3) Oat Fudge Bar - Bettered and Nearly Remastered!

When the same instigator of Cranberry Bliss Bars sent a video for Oat Fudge Bars my way, the next steps became all too clear. Little is required to motivate me in the direction of the kitchen for the next experiment, especially when all of the bar's ingredients were on hand and available.

​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.

As any avid, risk-nixing baking enthusiast is to do, I made a beeline for Smitten Kitchen. There were several oat-containing recipes adopting a similar appearance, but the Date Breakfast Squares seemed most plausible. In review of the images and user comments, I opted to construct the treat in a loaf pan as to achieve the preferred height. Several modifications were made:

• 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

I took to the ever-reliable Sunday Baking and her Mochi Brownie recipe, halving it and reducing the sugar further from 55 g to 40 g. The additional bowl required for aeration of the eggs was dismissed; as it would be weighed down by the oat mixture anyway, I had seen no purpose for the step. In hindsight, the crackly surface would be a bonus, though not necessary for success.
Admittedly, I had concerns over the overwhelming portion of brownie batter, but It filled the loaf pan perfectly.

The oat mixture, on the other hand, required an intensive amount of compaction to ease it towards the edges. Many users had noted this inadequacy, along with a frustratingly frail texture. Without stabilizers or binders of any sort, the bars were atrociously, frustratingly crumbly. Future attempts shall see incorporation of an egg - whether whole or white only, I have yet to decide. They will also be replacing the oil-butter combination with strictly melted butter; one could not cast a blind eye to the unpleasant, greasy aromas wafting from the squares. Coarse salt content shall be maintained, as the savoury punch introduces umami.

​Mercury levels began to stoop into the negative double digits by week end. I enlisted assistance from fleece-lined sweaters and Vancouver 2010 gear for amusement-lined toastiness.

​The members of my eternally adored septet gathered on Instagram and video call for a celebratory livestream of their 8th anniversary spanning from the late evening of January 15th to just past midnight (KST) of the following day - their official date of debut.
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.

​A group album is, supposedly, in the works. Our collective prediction is a pending release following BamBam's first solo comeback on January 18th, Mark's release on January 21st, and Jay B's first physical release as DEF on January 26th. Frankly speaking, neither my heart nor wallet have been readied for this moment.

​The timely delay of my errands had made it possible to tune it for the vast majority of the livestream. With its conclusion, preparations were made for the trip to Don Mills.

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.

Nearby was Wooffles & Cream, which we had slotted into the itinerary from the onset of the planning phase.

Their new location is, debatably, closer to us in terms of distance. Situated in the food court of a relatively peaceful plaza just south of Fairview, the establishment is essentially invisible while traversing along Don Mills. There is no signage to indicate the stall's existence, yet, withstanding all impacts of the lockdown measures, was a steady stream of customers and excited exchange of positivity.

​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.

​The treats are taken back to the car for devouring, as all indoor dining spaces were ordered closed. With external conditions averaging -12 C, the soft serve resisted dissolution, enabling both flavours to be sampled at a leisurely pace. Matcha was creamy, and delicious as ever. Houjicha, which is often either too bland or too bitter, caught us by surprise: emitting ample nuttiness in aroma and a robust profile brimming with golden depth.

View the full album HERE !

Lap Cheong & Seaweed was as we remembered: savoury with unmistakable bits of seaweed. It was less crisp than the very first experience, though later days at their New Kennedy location would reveal the same. Preserved sausages was now incorporated in exceptionally thin cross sections, rather than the coarse, chewy bits before. In this visit, we confirmed a whiff of oil from both Wooffles - a slightly offputting aspect that hadn't been observed previously.

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.

​I suggested a stroll through Fairview afterwards. Visits to the mall have been few and infrequent over the span of my Toronto travels; more importantly, it would offer indoor plumbing should it be needed.

Sightings of retailers from my childhood astounded me: From Kiddie Kobbler to Aéropostale to a swatch kiosk, the mall definitely boasted a different assortment that I was accustomed to laying eyes upon.

​Mumuso, having only been spotted in Aberdeen and Empress Walk, made an appearance as well. ​Alas, there was no Miniso here.

​Our final stops of the day included a stop at Gong Cha for none other than the Brown Sugar Oolong Milk Tea w/ 2J (on promo!) and Loblaws for frozen kale, otherwise known as my lifeline.

​The second week of lockdown-inflicted tedium terminates on a high note.
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.

In the meantime, we retreat indoors to uphold comfortable living circumstances, enjoying healthy meals of multi-grain rice and Braised Pork with Daikon.