So I am one of those tedious people who need to nail a project perfectly on the first try. If at first I don’t succeed, I move on.
Not for me the digging in of heels. Or perseverance. But circuit breaking does strange things to a person.
I decide, pretty much on a whim, to try my hand at making milk bread. I have stockpiled many tubes of cookie dough, made many banana cakes and many yeast-free loaves of bread, and it is time to tackle something more challenging.
So I do my research, poring over recipes and watching YouTube videos. I fully expect to turn out a perfect loaf the first time. But I fail. Four times. Using two recipes which had sounded workable.
When I complain bitterly to a friend, he texts back: “Who gets it right the first time?”
At this point, I would have given up and moved on to something else. But I keep going because I have competition and zero social life.
My friend Pete in Britain turns out a perfect loaf on his second try.
I am apoplectic because here I am, using up precious bread flour and yeast to make…
“Scones?” my mother asks, her question a dagger to my heart.
Pete is the sweetest guy and is more than happy to share his tips for success. It turns out he uses a recipe I have seen many times. But I had refused to believe that King Arthur Flour, an American brand, can possibly have a good recipe for bread that uses tangzhong, a decidedly Asian concept.
But I use the recipe, following it to the letter, and turn out, to my complete surprise, perfectly fluffy pull-apart buns.