Testing FLUFFY HOT'O CAKE

So, there are several new hot pastries going around that many folks have successfully been able to reproduce them at home.  I tried, but not with good results.
The Photo Journal.
Paper rings... hmmm.... really??

I guess they hold up.

But looks like my rings are too high.

Cover to cook.  Remove to check if bubbly and browned at the bottom.

Flip them over.

Not Bad.... interesting.   Too much work and time.

 Not the texture I like.  But I really like the Crown Maple Syrup with Bourbon flavor.

Then there are other Chiffon Hot Pancake, etc.  Which one had you a luck with that you want to share?  I tried two other ones, but not happy with the result.  I will stick with my Best Buttermilk Pancake.

       Best Buttermilk Pancake           Best Buttermilk Pancake with Flaxseed Mill and Cinnamon

After Christmas Eggnog Biscuits and other testing.

It is so tasty, you should try it.

1 C flour, unbleached and Unbromated

 3/4 Tbsp Baking Powder without Aluminum

Mix well/Shift

1/4 tsp salt, mix

1/4 C butter 

Smash butter between fingers into flour.

Add 1/4 C Egg Nog, mix and add a bit more if needed to make earlob soft  dough.  

Pat the dough out.    cut around with knife, careful not to seal the cut edge.

Preheat oven to 425'F

Bake till golden brown.

The other Biscuits testing:

The result - so, so.

The next one is just a bit different in technique.  The result - Not too bad.  Crispy shell, tender crumbs.

 Form into shaggy dough.

 Smear dry roux.

 Bake at 425'F

 Not bad tasting.

It's Time for the Challah Bread

Ingredients:
 Soak 1 C raisins in Grand Marnier (Overnight).  Chop them up before using.

Dough: Mix and knead in power mixer with Paddle attachment first:
1 C 110'F water
1 Tbsp Dry Instant Yeast
1/2 C Avocado Oil
1 Tbsp Honey
1/4 C Sugar (organic)
2 tsp Salt
3-3/4 C Flour, unbleached unbromated + 1/4 C for kneading
Switch to dough hook:
Add Tangzong - the roux  (see recipe below)
Add 3 eggs
Add 1 C Flour
The dough is quite wet.  Let it Knead for 45 min. or longer to form firm dough. (At speed 4.)

For Tangzong:  Mix 35 g of flour with 125 ml of water in a saucepan.  Have a thermometer ready.  Mix well and cook over medium heat.  While stirring continuously , measure the temperature often to make sure that it does not exceed 65'C (centigrade). Remove from heat to cool, strain, before use.

After good 45 min if kneading roll out to floured surface.  Hand Knead to a ball.  Add little bit more Flour as you roll into a smooth ball.

 Divide into three equal pieces.  Roll into long ropes.

 Optionally, I rolled out one of ropes into elongated shape and enclosed pre-soaked and chopped golden raisins.

 Braid the dough ropes and tuck the ends under.

 Place in a large bread mold with lid, lined with organic unbleached parchment paper.
Apply Egg Wash.  1 egg yolk, beaten with 1 tsp water.

 Let it rise in a covered container lined with organic parchment paper.  Before baking apply egg wash again.
When almost doubled in size, preheat oven to 375'F. Bake 30 min or internal temp reaches 210'F -220'F.