While traversing baking Reddits, I stumbled across Christina Tosi's Momofuku Milk Bar cookbook. I'd never heard of Milk Bar, but I had heard of Momofuku and David Chang. A name-brand cookbook, I thought. Maybe this will help me learn to bake well. Thus began this endeavour.
The headers on this page are taken from the titles of each section of the cookbook. I do not have a stand mixer, hand mixer, ice cream machine, or blender. I use corn syrup instead of glucose and canola oil instead of grapeseed oil. I measure all ingredients in grams, except for when a measurement is given by tablespoon/teaspoon.
cereal milkTM
the crunch
this section next!
the crumb
- milk crumb
- Like the author, I'm not a fan of milk, and I believe that 'milk crumb' is everything that I want milk to taste like. The white chocolate is what makes this recipe work. Now, how else to use it...? Ideas---with strawberry, with a chocolate cookie. Using hot chocolate mix instead of milk powder or alongside it. Milk tea powders?
- chocolate crumb
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- Tastes like crushed Oreo cookies. It's slightly salty, which I'm loving.
- birthday cake crumb
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- I used AP flour instead of cake flour; used regular imitation vanilla extract and not clear vanilla extract; it came out fine. Little salty, little sweet.
- blueberry & cream cookies
- Awesome. A+. The milk crumb brings in a subtle pop of sweetness; incorporates white chocolate chips without them beind a dominant flavor. Dried blueberries are tiny and pack quite the punch. I'd like to try this with other dried fruits---I think strawberries would be good. So'd peaches, which she talks about. I forgot to take a picture...guess I'll just need to make it again...
- For this and all other cookies in this section, I weigh out about 50g of dough and turn it into a ball. I'll refrigerate all of these on one parchment-lined sheet pan. I keep forgetting to buy plastic wrap, so they're left uncovered. While baking, I put six cookies on each sheet pan. They spread out significantly; I ain't trying to put all of them on one pan. Bake near the middle of the oven for 18min (check frequently after 14min); if baked near the bottom, they will burn. I've been scaling the cookie recipes down by 1/2.
- chocolate-chocolate cookies
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- The full recipe calls for one egg. I cut the recipe in half. The dough wasn't coming together, and adding the rest of the egg in did the trick. I baked them for 16min and they came out slightly burnt. Despite that, they were still pretty okay. They're a nice mix of chocolate-y and salt-y without being too sweet. I want to try a batch using milk crumb instead of chocolate crumb; think milky chocolate cookie instead of salty chocolate cookie.
- Batch two---I used milk crumb instead of chocolate crumb. This dialed down the saltiness, but didn't add an additional flavor. I baked them for 13min; they burnt at 12min, but weren't fully baked yet either (center was too doughy). I think the temperature doesn't work for my oven. This cookie is supposed to bake at 375degF, while the other cookies bake at 350degF. If I do them again---I just might---I'll bake at 350degF and see what happens.
- banana cream pie
- Next time at grocery store, remember to buy bananas and freeze them. Please. Also food coloring.
- confetti cookies
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- So...I put these near the bottom rack of the oven. 18min burned them. Still pretty tasty. I also thought that the sprinkle:cookie ratio was off. If I were to make these again, I'd triple the amount of sprinkles. Better yet, weigh out the dough and calculate sprinkle:dough ratios.
graham crust
fudge sauce
liquid cheesecake
