I’m so good at this recipe I can make it with my eyes closed. Not really, impossible, but close. I can do it while little Alice is crying in the next room. She’s crying because I’m banging around in the kitchen, trying to find things. A Thai kitchen is no place for cooking, or at least no place for baking.
I’m pre-heating the clunker, the oven made in China. Last week it mysteriously rolled off the table. That was the highlight of the weekend, not sure why it happened, but before I knew it I had two hands holding a hot oven, and something was cooking inside, Maybe it was a slight shift of the earth below my feet, maybe the house tilted, wondering about the poor quality of the place I call home, and the two hundred and fifty dollars I spend on the place…
This weekend is a long one, a Buddhist holiday, so no beer–well at least for the next few days, and I really love my beer. I had some red bean paste in the fridge so I decided to try something new. The red bean Japanese sweet buns that I have been craving. An incredibly easy recipe, especially when you buy the bean paste already prepared (as I did).
But I’m here, and I’m making bread, and the time it takes to make French bread, well, I just don’t have it any more. I work, I take care of the new baby (or at least help), grade papers, and in my spare time teach myself very odd things like statistics thinking it will help me when I get back to the real world next year.
In the meantime, let’s make some bread.
This is the basic Tangzhong recipe that I have used before. I chilled the red bean paste so it’s easier to work with, filled my dough with about two tablespoons of red bean paste and then let the dough rise a bit. I made six cuts each with a scissor, and they look real nice before they go in the oven. Pre-heat, yes, stay there, no rolling today. The thing seems secure so in they go…!
So let’s eat!