Momofuku Milk Bar is one of those places in NYC I'd like to visit. The appeal of it is their could-be-homemade feel but there's certain elements to their recipes you won't find in a typical home cook's pantry. Things like glucose (readily available in supermarkets but I never use) to freeze-dried corn powder (only obtained online)... and thanks to apartment living, I don't have space for a stand mixer.
Over the span of 3 weeks, I've made these recipes with pyrex bowl and wooden spoon. I like to chill the dough to freeze a portion of it, and bake as I want freshly baked cookies. I also kept the second pie frozen.
On my must-try list was their infamous Crack Pie (now known as Milk Bar Pie), Compost Cookie and Corn Cookies. It's a lot of beige. Fundamentally American baked goods.
The Pie is a beautiful mix of caramelised popcorn flavours but it's too sweet for my palette. I won't attempt making it again. It's been described like a pecan pie without the pecans, but I'd rather have the pecan pie.
The Compost Cookie was a recipe I've made before once, a couple of years back. It's my own fault for not reading the conversion ratio of glucose to corn syrup. It resulted in a cookie too sweet. I sprinkled flaky salt on top to cut the sweetness and make it more sweet-salty.
The Corn Cookies, I followed as adapted recipe on a blog, without the vanilla as it was not an addition on the original recipe. Perfect level of sweetness for me.Very much like the cookie version of Sweet Corn, the snack from the Philippines because of its strong scent of corn.
None of these are must-haves in my recipe scrapbook because they contain ingredients I don't typically have in my pantry. However, the Compost Cookie has influenced me to adjust my go-to chocolate chip cookie recipe. Some day, I will have my perfect chocolate chip cookie recipe.
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