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Post by Sō Haruko on Jan 8, 2013 20:15:33 GMT -5
Posting just to add: the final result, after being entirely cool, is a nice bread consistency, and nicely sweet but not too sweet. The crumb is fairly fine, reasonably airy, not too coarse, though obviously not as light as the modern versions. I suspect it would be devastating toasted or used as a French toast base -- and I also think that matcha would accompany it quite well.
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Saionji Shonagon
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One dreamed of becoming somebody. Another remained awake and became. (Found in a fortune cookie.)
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Post by Saionji Shonagon on Jan 8, 2013 23:57:49 GMT -5
Hm. Rath describes it as pancake-like, and his translation describes kneading the ingredients into a dough.
See if yours turns biscotti-like in consistency in 24 to 48 hours. Assuming it doesn't all get eaten right away.
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Post by Sō Haruko on Jan 9, 2013 1:24:58 GMT -5
Half of it went to fighter practice. We'll see what the rest is like tomorrow. (:
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Post by Sō Haruko on Jan 9, 2013 1:39:38 GMT -5
I'm fairly certain, after re-reading the discussion of kasutera, that Rath probably didn't whip his eggs, because he wasn't directed to. At least, I'm assuming that he or someone he knew actually made the dish, given that he declares that it is like a pancake. Later recipes are more explicit in that regard and include grinding the eggs in a mortar and adding the sugar slowly. Whether that's a change in the recipe over time or a change in how the recipe was written is a different question. Medieval cookbooks are maddeningly vague at times.
Edited to add: you know, I wish he'd included the Japanese along with the translation. While my Japanese is not great, I can at least look stuff up, and I'm really very curious as to whether the word is literally "knead" or if it's something else and he's using that word because it's a bread recipe. "Knead" is an uncommon word in European cookbooks at this time in my experience -- generally it's some variety of "mix" or "make".
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Post by Sō Haruko on Jan 9, 2013 13:12:36 GMT -5
Just cut some to take to my parents -- still nice and soft.
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Post by Sō Rokurō Yoriaki on Jan 9, 2013 23:34:53 GMT -5
Just to add: I'm eating some right now, and it's tasty.
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Post by Sō Haruko on Jan 10, 2013 16:29:25 GMT -5
Two days later, it's still soft and bready. No hint of turning biscotti-like. Now, I have been keeping it in a plastic bag, which naturally deters it drying out, but I am fairly confident that keeping it wrapped in wax paper in a breadbox would have a similar result.
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Saionji Shonagon
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One dreamed of becoming somebody. Another remained awake and became. (Found in a fortune cookie.)
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Post by Saionji Shonagon on Jan 10, 2013 18:40:02 GMT -5
That could be the eggs talking. ;-D Or not.
We discovered the biscotti effect under camp conditions in a zip-lock, which engendered a discussion as to its similarities to biscuit breads and ship bread from the same period.
It tends not to last when I decide to sugar up the kingdom with it.
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Post by Sō Haruko on Jan 10, 2013 19:49:53 GMT -5
Yep, I'd think it'd be the eggs. More fat content = softer bread. Also, more sugar = softer bread, though I've got less sugar volume-wise in my recipe in proportion to the flour. The other thing is that by creating a different structure by incorporating air, that could make it softer too, because of how the gluten is stretched when it is beaten and when it bakes.
The only reason there's any left is that Rokurou-danna is a diabetic and can't destroy it in one sitting the way most people could. (; We've got less than a quarter of it left, and for a bread that easily used ... *guesstimates* ... at least four cups of flour, that's pretty good.
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Lash
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Post by Lash on Jan 14, 2013 0:19:56 GMT -5
Fixed a batch for the bestwode shire yule feast and man what a hit !!! Right out of the park! They loved it before as an app and after as a desert. some were even dipping it in a chocolate port thhat our host has made . i did mine with 9 farm fresh brown eggs as they are smaller than grade a large then used regular sugar and fresh milled flour from our whet stores . it didn't take as long to cook as the earlier recipe about 25min at 350. What i didn't know was if your supposed to cover it with the parchment before cooking but either way smakkerooo out of the park!!
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