Pogacele are basically a type of savory pastry. A scone, if you will. Perchance a biscuit.
Countertop nice and cleanThread theme album - DECIDE by djohttps://youtube.com/playlist?list=OLAK5uy_kFa9tOyLsP4JH1EqSD3hIudVdkmQWfKT0&si=y1K_Tt0v3jn8ZYcP
Lotta yeast. This needs to RISE
Activate yeast with a bit of sugar, milk, and flour
Dry ingredients>5 cups flour (over filled, you may as well use 6 flat or so)>1 small spoon sugar>4 small spoons salt
>>22223581Whoa, thick yeasty
Less dry ingredients>1 big spoon pork fat>2 big spoon sour cream>3 big spoon apple cider vinegar>2 eggs>roughly 400ml of MILK
>>22223588Just you wait niggaProtip, leave it by a turned on stove to give it some heat. Especially usefull when the weather gets cool and you haven't turned on your heating yet
>>22223578That's a lot of fucking yeast.
>>22223584I like where this is headed
>>22223573Pog bros let’s go! That spiral whisk in the back looks cool, is it not very functional?
>>22223594That's just decorational. It is functional because that's the type my mom and her would use in COMMUNIST ROMANIA for baking. I believe it's specifically for beating eggwhites into being fluffy. I gave not used it myself, but maybe I should for my next cake just for the experience. I dont wanna break it tho>>22223593Welcome, hibibro
>>22223592Yeah, I thought it was too much when I used it, too, but it turned out to be just right. If anything I needed more (spoiler). It didn't taste yeasty at all despite how much I used
Hook attachment for doughs
Pouran in tha milk. There was 400ml in this, including the amount used to activate the yeast, but I ended up adding a little bit more
>>22223599Just started watching it Saturday, it's fantastic. All great characters, Kurea's my favorite. The comedic timing/physical comedy is particularly great, mostly coming from Oshinko. Really enjoying it, the Mako/Nana episode was hilarious. But it also hits the calmer/sweeter side of things very well, too.
>AND WHEN I'M BACK IN CHICAGO I FEEL IT
>>22223605Forgot pic (She's important)
>>22223605Hell yeah. Hibimeshi is one of my favorites. No rush, but if you want, try to finish it in time to join the rewatch thread for the final episode this upcoming Saturday. Nana is my personal favorite. I also loved her intro episode alot, the part I loved the most was how after she and Mako became proper friends, she immediately started relying on her for protection against strangers the very next day
>>22223609Cute Claire!You want the dough on the softer side but not wet
>I'm so fucked up
>*digs our ur dough*
>*squeezes ur dough*
I love working with dough so much bros it's so much fun
>>22223638Came together nice
>>22223640Yes. The one hand kneeding other on the side method is the best for pulling it together. The others are more for fun :)
Left it by the stovetop again to rise
After about 20m i give it another kneed. Appar will this helps with gluten forming or some shit idk
Record change once you've finished DECIDE which is a masterpiece. I like the crux a bit less, but there are still pleanty of good tracks on here, as well as a wider range. DECIDE had a very consistent tone and theme. The crux spans a wider variety of songs, I feelhttps://youtube.com/playlist?list=PLxA687tYuMWivpzCBSPDKzFxcpHjH8J7m&si=S2yE-ocZLFZpT_xS
Over 200g of white cheddar.
Cheese. Grated.
I fvcking love cheese
The last bit of cheese is for a cheeky lil bite omn nom nom nom
First stage doneShall be taking a break from posting to go eat some lunch/breakfast. I'm hungry
>>22223621Rewatch thread on /a/ I'm assuming? I stopped going there around 2021.Nana was very cute in her 180° attitude change towards Mako, such a good scene. My two favorite Oshinko scenes are when Kurea looked over at her to see if she passed her written driving exam and she gave the two-finger "affirmative" salute then immediately flicked the wrist, turning it into an "adios" and left the room, and then the scene in the car when they were talking about when they climbed Mt. Takao and Nana mentioned she wasn't there for that and she just responded with a measured inhale. She's such a funny girl.
>>22223654OP, you dog, you!
bro you should eat less of this
>>22223667Not trying to nut hug OP but when I was looking at the pics today I was thinking he’d lost some weight
>>22223667Can't handle the heat get out of the kitchen, little man
>>22223690I have been intermittent fasting lately!>>22223667I don't make these super often desu. Last time was like 7 or 8 months ago ider>>22223665Does this works?
>>22223663Yes indeed, rewatch threads every Saturday on /a/, though, there's only one episode left. Even if you've stopped frequenting the board feel free to stop by and share your thoughts on the show if you finish it in time!Yeah the interactions between the girls are so good. They have such good dynamics and their varying personalities mesh so well. As much as I love Nana, this rewatch made me really appreciate oshinko alot more. She's such a driving force in the group and the genki baka archetype is always a favoriteWill continue posting soon!
Pat your dough to make sure it knows you appreciate it
Do not the dough...
DO NOT THE DOUGH
Roll it out into a square, not terribly thin, maybe 1cm of height
Apply 1 stick of butter at room temperature. This was a little bit colder than that so I was having trouble spreading it
So I had the BRILLIANT IDEA to heat up a spreading knife
But I heateded it up too much and it made my butter make smoke!! :O
I also burned the knife a little :(I'm kinda retarded brosI shouldn't have had it directly on the flame. Should've just held it above it
I cooled the knife back down under some water and then it spread just fine. You want an even spread across the whole layer
Spread half the cheese atop
Sprinkle some flour, this supposedly helps keep the layers separate after the folding
With each fold, press in so that cheese and butter really infuse into the dough
Imagine how comfy it would be to nap inside of buttery cheesey dough... the smell, the texture, the slow growth of the dough rising. Hhhmmmmmm....Comfy...
Let it rise for 20-30m the longer the better
We repeat that same fold a second time to incorporate the second half of the cheese and the second stick of butter
Flour up
Air pockets are always fun!
Love making food while listening to music bros
Careful with them though!
Second stick of butter went on much more smoothly. Also love how you can see the cheese in the dough alresdy
The frosting knife is actually quite good for this. It's easy to grab butter from a spot where it's more dense and spread it out
Nice even spread
Cheese. On.
The buttercheese from the previous fold will sometimes break through and get stuck to the countertop
No worries, just scoop it up and put it back on!
Toss some flour underneath. Important for the last roll out
Cover it again with the plastic and the towel to rest for another 20-30m
Final rollout. You CAN do 3 fold-ins instead of two, but I've found it's not necessary. You get diminishing returns on layers at that point.
So I messed up here and rolled it too thin. This will become a problem later. You want to shoot for 2cm of height around the entire thing. I did closer to 1 or 1.5
Should've been taller than this
Still looks good though
Fat people are disgusting. Why are you in your underwear? Good thing you’re so fat that you don’t have a dick bulge, just a fat pack.
British mode
Careful so you dont drag the top layer squares all away on the vertical slice. Sharp knife is recommended
Looks amazing
>>22223600Tasting yeasty is not a result of using too much yeast, you get poor flavor from the flour. The average loaf of bread has just as much yeast in it by the time you bake it despite using much less yeast, we trade time for yeast and during that time the yeast eat and multiply. In baked goods which rely on things other than the flour for flavor it is common to use lots of yeast and hope those other flavors hide the less than great tasting flour. Going with less yeast and giving them the time they need to their thing will result in a better end product.
>>22223902Hhmmm. I will consider this next time. But this may require hours of waiting for the dough to rise between steps. Would potentially turn projects into day long bakes
So I ended up having 70 pieces. I should have made them thicker and come out with more like 60 or so in order to benefit the height in the final product
Ended up squeezing 35 on each tray, in 5x7. They look crowded, but they actually need to be so close. If they're not, then, when they rise (if the rise) they might lean over too far and collapse. Ive had this happen before in past bakes. Having them crowded doesn't limit how well they bake either because theyre so small and cook pretty fast anyways. It's fine for them to touch and stuff
>>22223906Nah, only reason it would take too long between steps is you didn't give the first rise enough time for the given amount of yeast/conditions. But there are times when using lots of yeast is better, gluten forms during that long first rise and if you don't want gluten this could be bad. In this case it is not much of an issue, your kneading and rolling is resulting a good amount of gluten.
I try to go for circles, but also avoid too many extra bits being cut off, so some inevitability are a little moon-shaped
If you want to sacrifice the dough to get perfect circles, feel free!
>>22223922So you are suggesting that I cut back on the amount of yeast and simply wait longer during that first rising step, with the rest having the same amount of time? The first rise took roughly 40m, so if I cut it in half I'd probably want to let it rise for two hours or so? I wonder just how much that would benefit it in the end. I'm not certain there would be enough of a taste difference to justify it, but perbaps I'll try it next time
The extra bits get clumped up and made into extras. These won't have layers like the others, but they'll still taste good. There's not enough dough here to justify saving it for a stovetop fry or something like that on another day.
Only ended up with 5 extas anyways
And ya gotta score the last one, too, of course
Anyways. Here is my second grave mistake that greatly limited the end-height. I should have left them alone to rise on their own in the tray for upwards of 40m. Potentially an hour. I was getting impatient though and barely let 20m pass. These two mistakes cost me dearly
>>22223934Yeast growth is more exponential than linear, halving your yeast would not change the initial rise time all that much. If I were doing it I would probably use a quarter or half teaspoon and let it rise somewhere cool overnight. But for you it may very well not be worth it. I was just explaining why it didn't taste yeasty, not suggesting an improvement. As I said, when you have other things providing the flavor, the off flavor of the flour gets buried.
But we will not dwell on it!The final step is an egg wash and sprinkling some toppers. I have sesame sneeds, poppy sneeds, and caraway sneeds. I like each individually. I like sesame the most. Caraway is definitely the one that gives the strongest extra flavor to it
>>22223943I seeWell, thanks for the information anyways!I don't think the flour tastes bad though. I don't eat raw flour, of course, but I do taste the dough before it's got the butter and cheese in it. Mostly to make sure it's got enough salt. King arthur flour seems to be the peak of flour and I make basically everything with it. Have never had a problem besides one time when I opened a bag and found WEEVILS in it lmao. Strange experience. My parents ended up showing the store a picture of it and getting a refund lol.
I do two rows of each type, with the seventh row having EVERYTHING on it just cause
Was running out of patience also making gifs out of these videos by this point. But anyways it's much less intresting than the dough kneeding and folding portions. Every egg wash looks the same, for instance. So we're approaching the end of the thread
Into the oven they goRoughly 25m cooking time, first half on 400f, second half on 360 or so. Sometimes it might take an extra five or a bit shorter. They just need to be golden brown
Second tray ready. If you wanna be bold you can do both at once, but with two in the oven you might need to micromanage cause you risk some cooking faster than others since theyre at different heights and positions in the oven
>>22223951>>22223952These look so goodOP you are a gentleman and a scholar
Wallah
>>22223960Mizuka detectedSet hand to PET MODE
Look at that gorgeous colorThe tasteful folds exposedMy godIt even has sesame seeds
>consider the following
These are some of my favorites to make honestly. A bit involved compared to other baked goods, but the results speak for themselves
Again, a touch dissapointed they ended up being so short, but the taste and texture is sublime
Also, ontop of>needing to wait longer on the tray stage>needing to roll it out less thinIt's also possible that there's a touch too much cheese and butter inside weighting the dough down. I used basically 230g of cheese and 2 sticks. Next time I make these I'm going to see if I can get away with less. Maybe 1.4 sticks and 180g of cheese. That might help them rise higher.
>>22223963Mitcher detected... Entering paramecium mode
>>22223966Can robots have little a pogăcele? As a treat.
But either way, apart from that, these were a great success. 9/10 result all in all
>>22223975Dont worry mizuka, have a pogăca>>22223976Of course! She can even get an achievement for eating the baked goods of a guest!Even sakurako had one already, she said they're great!
>>22223977They look fantasticWell done
Another thing to note is that these are often(infact, I think, by defualt), made with pork crackling, which are basically pig skin and some underlying fat fried until theyre crispy. If you want to make it with these, it's the exact same steps, only you have to grind up some pork cracklings or rinds inna meat grinder thingy and spread that on like you do the butter and cheese. You'd have to cut back on the cheese and butter, though, as it's going to add to the weight of it and the oiliness especially. Idk what the ratio would be, I've only made them once with them, but I'd assume it's as simple as halving the cheese and butter and replacing it with a reasonable amount of prok. Be warned, these feel much heavier on the tummy when you eat them, obviously. They turn into a proper "meal" like this. With only cheese it's more of a side than anything. But with the pork, it's got a nice baconey taste. Both are good, but I prefer the lighter cheese only version
>>22223980Cute meido. Hope she shares her share of pogăs with riccottachanLook at these layers
On the day I made these, parents brought home fried chiken from marianos and we had some leftover mashed taters and tomato sauce from a previous meal. Alonside a bit of goat cheese, great combination
Second trayYou can notice on the left how they toppled over a bit. This is what I tried to avoid by crowding the tray. I think, looking back, it's definitely that the dough is too heavy with 2 sticks and 230g of cheese. It looks here like it did rise but then couldnt maintain that height. So next time I'll try cutting down to 2/3rds of the amount, roughly
Still, again, the taste is fantastic. You can eat these in many ways, too>on their own for breakfast>as sides to meat or soups, especially good if you dip dip dip in soups>spread some creamcheese and put a bit of sliced ham between them, making mini sliders>my favorite way, with a dollop of sour cream. The warm pogăca with the cool smântână. The subtle cheesy taste matched with the creamyness. Perfection.
These are, as all pastries are, best warm out of the oven. They can last for a day without getting hard so long as you put them inna bowl with a towel covering them. After that they may start to dry up. Personally, we portion them and freeze them, taking out maybe 10 per day for the rest of the week. They taste just fine, texture wise, after having been frozen. It's not ideal, but we're not going to eat 70 in two days and it's better than letting them dry out over a week. They defrost quickyl, and if you warm them up for 10s in the micro, theyre almost as good as when they were fresh
Anyways, that's thatThanks for coming to my threadHope you all enjoyed!
Update just had a coupleThey're still good
OP can you send me like two or twelve they look yummy
>>22224139You have the recipe right here, make some! :D
>Yuru Hibi thread on /ck/
>>22224002>>22224004Comfy thread and tasty baked goods as always OP, thank you for your anime-themed service to this board.
>>22224627The best>>22224630Glad you enjoyed itHope you're in the rewatch, anon
>>22224139Save some for me.>>22224756Excellent thread OP I enjoyed. I havent made anything like this recipe, but it sure looks tempting.
>>22223719>I have been intermittent fasting latelyAh that explains it, even just from seeing hands they look like you’re in better shape, great progress
>>22223947the only time I called a store was because I found a completely rotten fruit in one of the fruit packages they put together, dude on the other end said ''Do you think I have the time to check each fruit individually?'' and I didn't even have time to say I only called to warn him to check the other packages and I personally didn't care for one single spoiled fruit, the bastard had already hung up.
>>22223591my little cousin puts it under her shirt against her belly like she's pretending to be a pregnant woman lol. Works though.
>>22223584You're a huge fucking faggot.
>>22225533nah you're the faggot. cunt.
>>22223573Looks good op no wonder youre so fat
>>22224800Make some!>>22225296Thanks. I have lost some weight. Don't really know if that's noticeable in my hands, of all things, but if you say so I'll take it!>>22225526Sounds like he was having a rough day lol what can you do?>>22225527I already got a belly, don't need more on there>>22225841Thanks anonkun :*
>>22225864yeah I assumed the same, it still stung I guess because it was unexpected. No good deed...
>>22223573OP I'm also romanian, where do you get King Arthur Flour and other import ingredients without paying out the ass?
God, I miss the ones with crushed Pork Cracklings. My mother died last year so I will have to try to do it myself. Plus, it's super hard to get Cracklings in Germany these days, need to get it via a Balkans deli shop, and those are expensive.
>>22223573>best 'read on the 'log.Absolute copper thieve kino.
>>22226206You mean to tell me there's no fried pork fat bits in pork-eating Germany? Weird.
>>22225995I'm Romanian, but I live in America, so I'm not sure I can answer your question if you live in Romania..
>>22226206:( sorry about your mom bro
>>22226259It went out of use mostly due to health reasons. Though they still have the lard with crushed cracklings in the Supermarkets.
>>22226278>I'm not sure I can answer your question if you live in Romania..O.oAre you guys not allowed to talk to your home country after leaving?
>>22226309No... it's forbidden.. THEY will find us if we continue to talk...
>>22223573>"Savory pastry">SconeI have never had a scone that I would classify as savory but that's just me
>>22226947I've never had a scone
>>22227115They’re kind of meh but you never wanted to make one? Scones were one of our food assignments in Home Economics class
>>22227184No, I've never had a yearning for scones; to make or otherwise
>>22226206Can't you just buy unprocessed Lard and render it yourself? Just put in slow boiling water until the water is gone and it starts slowly deep frying.
>>22223991You are a good son OP. Parents must be proud of you.
>>22227397You need those fine streaks of meat which hold the surrounding fat in place. Without those, you'll get a lot of liquid fat, and some tiny crumbs.
>>22226283>(((health reasons)))Sure sure.
>>22227603More like health reasons (*
