Beetroot Tangzhong Buns

I adapted this recipe from hokkaido milk bread, still using the tangzhong method to get soft, fluffy bread – but replacing a lot of the liquid with beetroot (which is about 87% water!) to keep the hydration as similar as possible. There is actually a higher water content/hydration level in this recipe (200g beetroot = about […]

Ginger Cat Scones

These are my cat interpretation of the ‘Fat Rascals’ that Betty’s Tea Rooms are known for. Their fat rascals are essentially like a scone or a rock cake, and also feature a distinctive angry ‘rascal’ face, detailed with cherries and almonds. It looks like this: I wanted to do a cat version so I’ve called it ‘Ginger […]