So after tasting and spreading pieces around the office.
Anton Brown: smooth and sweet but maybe a bit to brittle? Pieces sometimes broke a bit when serving.
Black Ace Tip: Was a bit charred at the top but gave it a little crunch which I liked, also you need the cinnamon aroma for it (which is absent in the Anton Brown recipe) and the added lemon gives it a little sour which compliments the other flavours aswell.
Putting them in the oven was a great tip, easy to peel and already soft to mix.
Anton Brown: smooth and sweet but maybe a bit to brittle? Pieces sometimes broke a bit when serving.
Black Ace Tip: Was a bit charred at the top but gave it a little crunch which I liked, also you need the cinnamon aroma for it (which is absent in the Anton Brown recipe) and the added lemon gives it a little sour which compliments the other flavours aswell.
Putting them in the oven was a great tip, easy to peel and already soft to mix.
Glad that worked out.
I made hoagie rolls today and they turned out pretty nice.
I need to pick up some barley malt power to get a better rise.
I made hoagie rolls today and they turned out pretty nice.
I need to pick up some barley malt power to get a better rise.
Speaking of cornbread, the brown butter curried cornbread from Mezcla is one of the best things I've eaten in my life
https://www.culinarycartel.com/mezcla-brown-butter-cornbread/
https://www.culinarycartel.com/mezcla-brown-butter-cornbread/
