Out & About #994 | Sakura Anko Pound Cake, Salted Bread Roll Attempt + Yu-Gi-Oh x Hello Kitty and Friends

​For the most part, I find it tricky to draw the line until an occurrence emerges repetitively, without improvement of any sort. These instances, or realizations, are often associated with annoyance, frustration, and, more commonly than not, aggression.
Consequently, immediate actions are taken to prevent further happenings, or worsened impacts of a pre-existing condition.

​In the case of gustatory disappointments, the solution is straightforward: Invest in research, then construct it personally.

Starbucks' bland and excessively pollen-like introductions of lavender onto their roster were met with a disapproving grimace. As such, the disappointment was channeled into motivation for improving the pairing. Lavender syrup would be crafted out of culinary lavender buds from NEOB, yellow rock sugar, and a 1/2 cup (125 ml) hot water. Steeping the buds in the liquid enabled delicate floral notes on the first day, then slow infusion of flavour when transferred to the fridge for three days. The syrup was floral, but not overbearing, and subtle, but still noticeable.

Of course, success is not guaranteed when confronting issues involving others, their attitudes towards problem-solving (be it ignorance or passenger seat scrutinization), and long-standing habits that are troublesome instead of considerate.

It is with great elation that I discuss my creations of the week:

1) Sakura Anko Pound Cake with Matcha Chocolate Glaze

About 114 g of sakura anko remained after construction of the petal-adorned jelly cups. Being devoid of preservatives, I had been anxious to repurpose the product prior to mould formation. The idea was include a thin, yet recognizable layer of the rosy paste within a pound cake. Sunday Baking's Condensed Milk Pound Cake worked wonderfully for this application, for the original vanilla base would contrast nicely with soft pink, in terms of texture, taste, and hue.

​The paste was spread in a uniform layer about midway through the depth of the batter, then baked under the same conditions as Sunday's recipe. But whether it was due to moisture seeping out from the paste or butter mixing a soluble insertion, the inside was still very runny at the forty-minute mark. At least 15 mins more was needed for the cake to cook through; in the final five minutes, the surface was hurriedly shielded with a layer of foil from gaining colour too rapidly.

Once cooled, a matcha white chocolate glaze comprised primarily of couverture with a few drops of vegetable oil was drizzled on top. Considering the number of times I had executed the formula, I saw no need to review the specified ratios. An unmeasured amount of white chocolate couverture was melted in the microwave; separately, one teaspoon of Momo Tea's Matsu would be thoroughly whisked with vegetable oil until no lumps remained. As a result of hurried maneuvers, the white chocolate was scorched, leading lumpy bits to prevail in the glaze. That said, given the strong presence of matcha, the blunder was neither perceived in the cake's appearance nor tasting profile.

As affirmed in previous attempts: Less oil in the glaze reduces fluidity, which then reduces chill time accordingly. While the pound cake is often left to reside in the fridge for up to five hours, this variation was removed in about three hours to inhibit cracks.

​Once again, the cake was scrumptious with a delightful, tender crumb and gooey hints of floral sakura. Admittedly, the pink mustache-containing edition was a tad dryer than other variations, probably due to its prolonged baking time, and possessed a somewhat peculiar cross-section due to shifting of the sakura anko during baking. In addition, the bittersweet qualities of matcha was slightly suppressed with the high quantity of white chocolate, though the luscious emerald surface offered tremendous visual appeal. The cake was a success, nevertheless!

2) Salted Bread Rolls (Whole Wheat Edition)

Two visits to LUNA later, I felt empowered - or rather, insistent - on relishing the wonderfully crackly-wispy Shio Pan I had the opportunity to sample two weeks ago

Ciao Kitchen resurfaced on my feed lately and served as the primary source of information for this project. She had explained the steps to create two versions of the coveted carby treat: one with an "Old noodles" starter and coarse salt, and another with a Poolish starter and homemade white truffle butter.

​My first attempt would be based off of her more recent truffle butter roll, swapping in whole wheat bread flour whenever the recipe called for a high-gluten, or "strong", flour.

1. Starter
​
Before assembling the dough, one was instructed to form a starter. The Poolish starter combined AP flour and water in equal quantities (for "100% hydration") as well as a small amount of yeast. Once thoroughly mixed, the mixture would be placed at room temperature and allowed to reside overnight.

At first, I had qualms towards the consistency, for it was quite thick and dissimilar to tangzhong, which is smooth and gelatinous. When quickly pulling up an article on Poolish, however, it was learned that a tacky, "pancake batter-like" outcome was indeed the desired consistency. The bowl was covered with a greased sheet of plastic wrap.

The next morning, I heaved a sigh of relief at seeing the jiggly contents of the bowl. Observed in Ciao Kitchen's version was a similar loose consistency with large bubbles and slight expansion. Seeing the tightly-knit network of gluten strands on the underside of the bowl had me positively delighted! The starter was immensely successful, and much less hassle than tangzhong.

​2. Dough

The dough would combine all ingredients and the gassy Poolish starter in a stand mixer.

A. Poolish starter

• 145 g bread flour
• 1/8 tsp (0.5 g) tsp instant dry yeast
• 145 g water, room temperature

B. Dough

• 200 g bread flour
• 150 g AP flour
• 5 g instant dry yeast
• 8 g salt
• 20 g granulated sugar
• 15 g milk powder
• Poolish starter
• 165 g water, mixed with Poolish
• 24 g unsalted butter, softened

Yield: 13 rolls of 70 g each

Key points of note

• Using the specified quantity of water to rinse out the remaining Poolish, rather than using additional water in the dough
• Kneading until the dough detaches itself from the edges of the bowl and tears just slightly, then incorporating softened butter
• Continuing to knead until achieving a successful "window pane" test result. This took about 10-12 minutes in the Cuisinart stand mixer at the 3rd speed setting. I had likely under-kneaded in past experiments, for the dough was still tacky to the touch and did not remove itself from the mixer bowl nor dough hook with ease.

Indicators of dough readiness would be:

• No more tackiness; does not adhere to fingertips
• Detaches easily from the bowl
• Has an uncompromised, smooth surface

​3. Proofing

For this trial, I had been mindful to combat the inevitably cold kitchen climate with the oven's "Warm" setting. The first proof had been directed to take place at 30 C, but the downstairs area generally hovers between 19-21 C. By warming up the oven slightly and cracking the door open to prevent the internal temperature from escalating too quickly. I could monitor the cavity in case the environment grew too toasty for yeast growth.

The dough was placed within to ferment for over 2 hours - much longer than the specified time of 1 hour, as work duties sometimes ensue.

4. Portioning

White I adhered to the original recipe of 70 g per portion, weighing out each wad accordingly, the yield was 13 rounds instead of 12. I wasn't sure whether this was due to a prolonged first proof, for the growth rate definitely witnessed a decline in the second proof afterwards.

Each 70 g portion would be fitted with a 6-7 g rectangular prism of salted butter, prepared beforehand and set in the fridge until ready to use.

5. Shaping

As with most of my first attempt blunders, the issue lay with rushing and leaning on intuition rather than referencing the steps of the recipe. Ciao Kitchen had not only portioned out 12 rounds after the first proof, but also rolled them into conical shapes before resting the pieces for 15 minutes. Once the gluten had relaxed, these tadpole-like pieces were flattened in preparation for the salted butter filling.

My approach had followed the typical loaf-making procedure: forming smooth spheres, resting for 15 minutes under a dampened tea towel, then flattening and rolling into a triangle in the same step. The rolling stage had been omitted entirely, and I struggled to obtain the proper shape with the dough resisting change.
The proper method would have prevented overworking the dough and reducing the duration of work time, for the last few portions grew soft and tacky due to dissolution of butter.

The ideal shape was longer than it was wide, as it merely needs to be wider than the block of butter. That said, a longer tail makes for a greater number of wispy layers. While still roll-like in appearance, my trial produced leaner rolls with fewer layers. Some rolls had not seen thorough sealing of the butter block, causing it to escape during the baking process and feature a cross-section devoid of a dime-sized cavity.

6. Baking + Finishing

To create the ideal steam-bake conditions, Ciao Kitchen had recommended preheating the oven at max temperature for about thirty minutes prior to baking. A cast iron pan with coals would be arranged on the lower rack, intended to facilitate creation of man-made steam. Her alternative method was using her oven's built-in steam-bake function, though most standard home ovens would not possess this feature.

In the absence of a cast iron pan, and coals for that matter, I resorted to a not-so-nonstick 9 in by 13 " pan. The sizzle of steam was not nearly as dramatic as her video had depicted, and I had tremendous doubts in my oven's ability to insulate the minimal amount of steam generated while maintaining a consistently high baking temperature. Despite the relatively short baking time of 10-12 minutes, I had observed fluctations between 425 F, 400 F, and 375 F. The specified 210 C / 410 F was difficult to sustain.

Egg wash had been discouraged until the final five minutes of baking, as its binding properties were noted to hinder expansion of the rolled layers. Frankly, I ought to have omitted the trouble altogether, for the hasty varnish cooked immediately upon application, settling into an amateurish, graffiti-like finish.

My second tray of rolls would be exempt from this step, merely subject to a pre-baking swash of water and sprinkling of Himalayan Pink Sea Salt.

​Melted unsalted butter would be brushed over the tops of all buns after baking for a glossy, inviting appearance. Unfortunately, I would not see the same success in crafting the coveted crunchy surface.

Only much later, once the grueling seven-hour breadmaking process had concluded, did I discover Sunday's rendition! Instead of using the admittedly fussy cast iron and steam setup, she had settled for a spray bottle to mist the rolls before baking. This appeared to be the more conventional method for home bakers, for a number of other Taiwanese and Korean channels depicted the same pre-baking step.

7. Reheating

Generally speaking, bread products are best consumed on the first day, ideally within a few hours of emerging from the oven. With particular regard for this recipe, it was recommended to either spray the surface with mist and bake for three minutes, or air fry the entire roll, to reinstate its signature crunchy shell.

Both of the aforementioned methods seemed needlessly cumbersome, and it was concluded that toasting was more than sufficient.

Conclusions

Although I hadn't succeeded in recreating the plump cocoon shape nor the perfectly smooth, shatter-ready surface, the rolls were fantastic: delicious, buttery, and shockingly croissant-like in their cross-sectional visuals. Himalayan Pink Sea Salt wasn't nearly as eye-catching as fleur de sel, though its flavour profile was more or less the same. The Poolish starter had also bestowed a distinct rigidity (read: structural integrity) to the roll, without causing it to become dense or unappetizing.

A second trial is planned in the not-so-distant future, mainly to rectify the shaping error and steaming possibilities. Before proceeding, one ought note the following:

• The Poolish starter was easy to compile and works splendidly in recipes that demand structure and distinct shapes
• The "first kneading" should continue until all ingredients are combined and the dough pulls away from the bowl, but not the dough hook
• Softened butter should be added once the dough pulls away from bowl, but tears instead of passing the "window pane" test
• The "second kneading" can continue for 10-15 minutes after incorporation of butter, concluding only when it passes the "window pane" test
• Creating a warm, dark space for the dough improves fermentation
• Fermentation should not exceed the recommended 1 hour period
• After the first proof, the dough should be portioned and rolled into tadpole-like shapes instead of spheres. Covering with a tea towel misted with warm water will prevent them from drying out. In the fifteen-minute gluten relaxation period, one can prepare the salted butter blocks for filling.
• Dough should be pinched comprehensively to seal the butter blocks and prevent escape during baking. If the butter escapes, there will be no hole at the centre of the roll.
• Egg wash should NOT be used at all!
• In the absence of fleur de sel, Himalayan Pink Sea Salt works sufficiently for flavour, despite not presenting the same eye-catching visuals. Smoked Maldon may be possible as an alternative, though was not tested in fear of being too salty for this application
• Thoroughly misting with a spray bottle before baking is pivotal
• Baking at high heat is mandatory, for it encourages steam production, rise, and acquisition of colour

3) Whole Wheat Raisin Rolls (with Poolish starter)

After compiling the first Poolish starter, I decided on constructing a second one to test in place of tangzhong for a new batch of Whole Wheat Raisin Rolls. At first, I hadn't been quite certain about the starter-to-dough ratio, but the late hour prohibited further contemplation to take place.

​Resolving to adhere to the same dough recipe, the ingredient list was as follows:

A. Poolish starter

• 152 g bread flour
• 1/8 tsp (0.5 g) tsp instant dry yeast
• 152 g water, room temperature

B. Dough

• 580 g bread flour
• 60 g  sugar
• 12 g  salt
• 10 g  dry yeast
• 10 g  milk powder
• 260 g water
• 1 egg
•  ̶T̶a̶n̶g̶z̶h̶o̶n̶g̶ Poolish starter
• 200 g raisins *
• 62 g unsalted butter, softened
• egg wash (1 egg + heavy cream)

​Yield: 17 non-uniform rolls ranging from 60-85 g

Whilst hurrying for a virtual meeting, I had omitted the inclusion of raisins altogether and only later attempted to knead them following the first proof. This approach is hardly recommended, for the raisins merely sit on top of the dough rather than being neatly encased within. Furthermore, it can risk overworking the dough, which prevents smooth shaping.

​Observed are the prominent differences in the first three rolls along the long edge of the pan versus the wonky shaped mounds with protruding Sultanas. They still rose nicely during their second proof, generally requiring less time than their tangzhong counterparts. It is also worth noting that I attempted to combat cool kitchen temperatures by creating a warmer space for fermentation.

A liberal brushing of egg wash (1 egg + splash of heavy cream) worked well in the application, bestowing the desired golden hue of classic dinner rolls. The tray would bake at 365 F for 35 mins, then 350 for 12-15 mins such that the centre pieces would brown evenly. The leftover melted unsalted butter was brushed over the surface to finish.

As noted with the aforementioned Salted Bread Rolls, the substitution of Poolish for tangzhong improves structure, rendering the final product to have a neater shape overall. This assists greatly in keeping fillings intact and preserving chewiness through ample gluten formation. That said, it does not appear to enhance the rolls' softness or pliability. Nevertheless delicious, the resulting specimens did not boast the anticipated tender crumb of morning rolls, and were far heartier than brioche.

​In consideration that whole wheat is often craggy enough for my liking, the increased toughness wasn't necessarily an improvement. Future compilations shall likely revert to brioche bases in favour of a softer, pillowy mouthfeel.

Happenings of the week could not possibly preclude the Total Solar Eclipse that had been promoted across the GTA in the past week and a half. The scene beyond my window lasted but a few minutes, but was sufficient enough to quench whatever nonexistent curiosity I had.

​Naturally, the phenomenon was a topic of great interest in the office come the following day. Some members had ventured to Niagara, while others Colborne. There was even a viewing party held on McMaster campus grounds.

Having utterly forgotten to bring breakfast, a coworker was kind enough to sponsor a Chocolate Chip Muffin from Tim Hortons for my sake. We both agreed that they "used to be better", for Timmies has since removed the crunchy coarse sugar topping and replaced it with stiffer - and somewhat humourous - spike-like chocolate chips.

Unexpectedly glorious external conditions prompted a saunter towards St. Lawrence, where I introduced a coworker to the splendid concoction known as Espresso Lemonade.

​I then continued leading the way, rerouting back to the Eaton Centre for completion of errands. At the south end of the shopping centre was Queen's Cross Food Hall, which teased with its pending opening with partial remover of construction barriers and brightly illuminated storefronts.

A McDonald's Cold Brew would conclude the trip. Despite proving decent, the three dollar (plus tax!) beverage is unlikely to see a repurchase, simply due to its unassuming, easily recreate-able profile. I'd have much preferred taking advantage of the franchise's Dollar Days deals with a sugar- and milk-free Iced Coffee.

That said, the visit wasn't entirely fruitless. Between my interactions with the ordering kiosk and counter staff, it was learned that:

• Paper bags would now incur additional charges, depending on the size of the order/number of bags
• McDonald's-themed merchandise, such as $5 printed socks, were available for sale as part of their fixed assortment of offerings
• A new Yu-Gi-Oh and Hello Kitty and Friends collaboration would be released as Happy Meal toys

​The third discovery had sent the Internet into a frenzy. After all, Sanrio had steadily been making a comeback, with Cinnamoroll and Kuromi at its forefront.

Source: McDonald's Canada, 2024

Source: McDonald's PH, 2024

"We're going to war!" An especially enthusiastic coworker announced her mission to acquire her beloved Cinnamoroll. Intrigued, I too undertook my own visit to the chain for the first time in months.

Procured during the visit was Exodia Pompompurin, the childhood favourite of my browsing partner.

​The toys are now presented in paper boxes rather than plastic packaging, improving the overall presentation. A QR code on the outside of the box also enables one to place the character on various virtual backgrounds and access an animation.

​The quality was also much better than expected. In spite of adopting a one-dimensional printed design, the material was slightly furry - but only slightly! - and smoother than the craft felt exterior I had anticipated.

​While I've often associated Sanrio characters with my childhood, the nostalgia lies with the lesser known characters such as Monkichi, U-SA-HA-NA, and Chi Chai Monchan. At best, Hello Kitty and My Melody retain a small degree of affection, simply due to their persisting household presence (tissue covers, old plushies, etc.)
With that said, the sudden surge of enthusiastic collectors online took me by complete surprise.

​Following a round of errands, I returned to McD's for a Snack Size Oreo McFlurry. The dessert was perfect for a sunny afternoon with double-digit temperatures, but also pricier than I recalled at $3.49 before tax.

​Notwithstanding the treacherously drizzly conditions that would befall upon the city on the following office day, my Cinnamoroll-loving coworker and I set out on a quest to determine toy inventory of three McDonald's locations. Integrated into this trip were stops at IKEA, bulk barn (of which horror stories were implied), and Shoppers Drug Mart.

​We learned that word had gotten around about the collection, with many counter staff responding that "Lots of people have come to ask" or "You cannot buy the toy without buying the meal, otherwise we will run out of toys." - the latter an absolutely valid statement for the student-infested district surrounding Ryerson - now TMU.

Most GTA stores were confirmed to have Pompompurin or Hello Kitty stock, though a particular Reddit thread has been seeing tremendous traffic with Sanrio-loving hunters.

To facilitate our search (and others'), I commenced a Google Maps list for data consolidation. That said, it didn't particularly see interest from the Reddit community.

Meals of the week haven't been at all glamorous, with the first half of the work week spent depleting leftovers from my great cook-a-thon, the middle consuming Steamed Pork with Salted Shrimp Paste over Rice (the sole homemade entrée of the seven-day period), and a handful of miscellaneous offerings from the freezer.

The array included frozen Soup Dumplings from T&T, baked "Italian-Style" Meatballs over Gai Lan, a Braised Short Rib Pie from Sweetie Pie (boasting plenty of tender meat but excessive sodium levels), Garlic Butter King Oyster Mushrooms (roasted in the toaster oven until charred and shrivelled), and a distinctly mediocre spread from MyMy.

The takeout order consisted of: Fish Balls coated in okonomiyaki sauce and bonito flakes, shrunken portion of Rosé Tteokbokki, and average-looking Bulgogi Cup Bap. It was with much dismay that we declared a steep decline in quality and portion size since the last visit.

It was with regret that we officially deemed MyMy Chicken to no longer be our go-to, having promptly falling off the radar with their most recent performance.