Once fully baked, the top should be golden brown. If you are tired, then feel free to skip the burnt honey: just make the glaze with regular honey. If it becomes too viscous, gently reheat on low until it liquifies. The burnt honey will thicken and “candy” or go hard as it cools. Turn off the heat, but leave it on the warm burner until ready to glaze. The honey will expand–it might look a little scary, but just swirl the pot. Once you see smoke arise from the honey, add 1 tbsp water. Honey should begin to sputter and bubble. Once honey is simmering, every couple minutes or so, move the pot in a circular motion to swirl the honey. Heat on medium-low, bringing honey to simmer (~5-10 minutes).

To make burnt honey: While the bread is baking, in a small, heavy-bottomed pot, add ¼-⅓ cup honey (however much it takes to cover the bottom of your pot).

It is OK if you don’t own a pastry brush. I say “generous” because what are you gonna do with the extra egg wash? You might as well just use as much of the egg as you can. While you wait to preheat, beat 1 egg, and generous brush an egg wash over the top of the dough. At either 1ish or 1.5ish hour mark (it doesn’t matter), take the pan out of the oven. If your kitchen is cold, continue to the next step.ġ1. Freezing the dough slightly will make it easier to handle in the following step. If your kitchen runs warm and you notice the dough has become more pliable/less easier to handle, place the dough in freezer for at least 10 minutes. At this point, now pick up the rolled dough and transfer onto the middle of the parchment paper. Pick up the 9” end, and roll the dough as tightly as possible. I just wrote out the math, so you could understand. If my pan is 9” x 4” x 4”, then I want to cut a piece of paper 9” x ~16”: 4 (width) + 4 (height of R wall) + 4 (height of L wall) + 2 (overhanging R wing) + 2 (overhanging L wing) = 16. You will use these wings to lift the bread into and out of the pan. What Alex? You want a piece of parchment that has “wings” hanging over the long side of the pan. Cut a piece of parchment paper with “wings.” If you find yourself alone, use the rolling pin/wine bottle to transfer the mochi: loosely roll the mochi around your rolling pin/wine bottle, lift onto dough, and then unroll the mochi from the rolling pin/wine bottle.)ħ. (You might need another set of hands–that is, a friend, partner, family member–to place the mochi nicely. Spread black sesame paste evenly right up to the edge of the rolled-out dough. If it is room-temp, the dough is harder to roll and pick up with your hands. If the dough is right-out-of-the-fridge, then you will have a harder time rolling the dough out. You want a temperature somewhere between right-out-of-the-fridge and room-temp. The dough should now be closer to room temperature. Using rolling pin or wine bottle, roll dough into 8” x 17” rectangle. Try your best not to dip your fingers in it and eat it all.ĥ. To make black sesame paste: combine black sesame paste and sugar. Don’t stress if you can’t roll your mochi out that long.Ĥ. The 8” dimension is more important than the 17” dimension. Roll the mochi into a 8” x 17” rectangle. Coat your rolling pin or wine bottle in cornstarch as well. Cornstarch will prevent the mochi from sticking. Generously sprinkle cornstarch on a clean surface. If it is not almost translucent and stretchy, then microwave for 30 more seconds. Mochi should be almost translucent and stretchy. Return mochi to microwave for 1 more minute. To make mochi: combine glutinous sweet rice flour and sugar in a small, microwave-safe, mixing bowl. Put the covered bowl in the refrigerator for overnight rest (8-12 hours).ģ. The oven with light on is a makeshift a proofing box at around 80-100 degrees F.Īfter 2 hours, punch dough down, letting air escape. Turn your oven light on (but do not turn on the heat). Cover the bowl with a towel, plastic wrap, or shower cap.Ĩ. The dough’s walls should not bleed out towards the sides. Rub excess butter from the wrapper on the surface clean bowl. As your spread it apart slowly, the dough should not break, and while held up in the air, light should peer through the “window.” The window pane test ensures you’ve built enough gluten into the dough.ħ. Pull it apart from four corners like a window. What is window pane? Pick up one small golf-size ball of dough. If you are home alone, FaceTime a friend, turn your camera on, mute yourself, and let them update you on their life while they watch you knead. If you have a friend/roommate/partner beside you, ask them how their week was. This is free therapy take your anger out on any injustice you’ve been doled this week. Slap the dough onto the counter as hard as you can (without letting dough pieces fly into the air). How to slap and fold: In order to slap and fold, the dough first must be smooth.

Little sesame pop up