Polo bun topping comparison recipes

Rotiboy style

Mexican mocha Brioche bun in KA (makes 6): xiaochuniang. Bread flour brioche. Topping 1tsp instant coffee dissolve in 20ml warm water. Cream 60g butter, 50g icing sugar and pinch salt. Add coffee in several batches. Add 30g beaten egg. Fold in 70g cake flour and 5g cocoa. Pipe on the topping. Note smooth and rough sides, roll ⅓ dough into a ball then wrap ⅔ dough over the ball. This keeps the ball tall rather than flattening out when proofing.

Coffee bun by hand (makes 6): Delicious day Bread flour brioche. Uses 36g or 3tbsp butter, 36g sugar, pinch salt, 28g/half egg, 4tbsp/42g bread flour, 2g instant coffee, 1tbsp/6g warm water. Pipe on.

Coffee toast with melty centre (makes 4 portions): Jun & Tonic. 8 slices sandwich bread, ½C/100g sugar, ½C/120g salted butter, 1 egg + 1egg (eggwash), 5g/1tbsp instant coffee, 1 tsp vanilla, 15ml/1tbsp hot water, 120g/1C flour, pinch salt. Eggwash the sides of 1 slices (near the crusts). Put the slices of butter (not included in the ½C) in the middle of bread. Lay other slice to cover. Mix the other ingredients with whisk and spready on top side. Bake 180deg C for 12 - 15 mins.

Coffee topping on ready-made bun with choc chip filling (makes 6): yoon noong: uses ready made bread and pipe on. Stuff choc chips in bread. Can't get topping recipe as text obscured.

Coffee bun by Kirbyyy (5 slices bread): 1 tbsp instant coffee + 1 tbsp hot water, 4-5 tbsp butter, 1 egg, ½C powdered sugar, ½C flour. Slice bread in half and butter (not included in ingredients). Cover the remaining half slice. Pipe on. Airfry 180 deg C for 10 mins.

Coffee topping on normal white bread slices (makes 2): Lenardy: 60g butter, 50g icing sugar, 1 egg, 2 tsp instant coffee powder mixed with ½ tsbp hot water and dissolved; 70g flour => pipe over 4 slices of bread

HK style

HK style by hand: Ali's kitchen Brioche Bread flour. Milk powder with plain flour to make cookie

HK polo bao in mixer (in cantonese) with butter inside: Anchor Sarah reel Brioche Bread flour. Need to keep the bun dough cold (below 28 deg C). Change from dough hook to scraper beater (because bowl is cold). Cookie dough topping has to be rolled out and pasted on top.

Soft milk bread using sponge method with bread flour (makes 9 buns) by Miki Food and she adds red bean filling topped up with what she calls souffle milk topping which is creaming sugar and butter but no flour added. Unfortunately the recipe is very brief and method isn't very clearly articulated so doesn't say to pipe on the topping or to roll it out (which is very difficult!)

Coloured snowskin with mungbean-inspired fillings

I had bits and pieces of ingredients lying around so decided to come up with this recipes.

Snowskin recipe comes from Souped Up Kitchen video (write-up at Curated Kitchen) because I wanted to try the effect of adding condensed milk to the snowskin. Proportions have been augmented to suit what I have lying around. I can't give measurements for the fillings because it was mostly trial and error with lots of tasting!

Ingredients for snowskin: makes fourteen 75g mooncakes comprising 25g dough and 50g filling; makes 375g dough and needs 825g of filling

55g glutinous rice flour

55g rice flour

39g wheat starch

47g icing sugar

211g liquid (e.g., milk or coconut milk in this case)

28g condensed milk

28g veg or neutral oil

31g gao fen (about 3 tbsp toasted glutinous rice flour)

Filling and skin

Original mung bean filling with sugar before adding any other ingredients: 621g

A. Filling for mocha skin with coffee and gula melaka filling (makes four 75g mooncakes)

Mocha skin: Work 1 tsp cocoa powder into 275g snowskin dough. (If making tie-dye effect, use ½tsp and work it into half of this dough)

Filling: About 200g of mung bean filling

2.5 tbsp shaved gula melaka (adjust to taste)

30g milk (may need more or less, you basically want a dry-ish slurry)

1 tbsp oil or lard

1 tsp glutinous rice flour

Pinch of salt

B. Filling for pandan skin and coffee gula melaka filling (makes ten 75g mooncakes)

Pandan skin: Work 1 drop of pandan essence into 550g snowskin dough. (If making tie-dye effect, use only stain quarter or half the dough).

Filling: About 421g of mung bean filling

6 tbsp shaved gula melaka (adjust to taste)

60-100ml coconut milk (may need more or less, you basically want a dry-ish slurry)

2.5 tbsp oil or lard

2 tsp glutinous rice flour

Pinch of salt

Method is the same for both fillings. 

1. Add mung bean to blender. Add liquid and glutinous rice flour and blend till smooth. You want a dry-ish slurry.

2. Melt the gula melaka on low flame. Once mostly melted, add the lard and mix well to combine.

3. Add the slurry and stir fry on medium low to low flame until almost dry. Use the spatula to press out any glutinous rice lumps. After 20 to 25 minutes of frying, it should be like a pliable dough that doesn't stick to the pan or spatula.

4. Allow to cool and then cover with cling film. 

5. Apportion out into 50g balls of filling. Cover with cling film and set aside.

Method for snowskin

1. Sift in flours into a microwave safe bowl. 

2. Add the sugar and condensed milk and mix well. Add in the oil and whisk well.

3. Cover the bowl and microwave in increments for around 3 to 4 minutes. The first 2 increments may be longer e.g., 1 min then 30 seconds then 10 seconds at a time until no liquid remains. Mix after each increment so that the wet parts are mixed in. 

4. Just after cooking while still hot, cut up the dough using spatula and work it until a ball. 

5. Allow to cool for about 15 minutes until it can be handled. Knead until smooth and elastic. 

6. Wrap in plastic and allow to rest at room temp between 2 to 3 hours so it is no longer sticky which makes it easier to work with.

7. While waiting, pan fry the 3 tbsp of glutinous rice flour until lightly brown (about 2 minutes). Leave to cool.

8. Apportion out the dough into 25g balls.

9. Assemble the mooncake (see video). Important to ensure no air trapped between the filling and the dough.

10. Dust the mooncake ball and mould with gao fen. Remove any excess flour. Place ball on a tray lined with parchment.

11. If using a square mold, press until you feel resistance then hold the pressure for a while to allow the dough and filling to fill up the edges of the square. Press a few more times to properly imprint the design. Unlike round moulds, I had to turn the mould upside down and carefully fit each ball into the mould so that the ball doesn't catch on the edges (and I ended up tearing the ball). And then I had carefully place mould onto the tray and make sure it was flat. Because of the pressure needed to push the mooncake into the edges and I hadn't placed the mold flatly onto the parchment, I ended up squeezing out part of the mooncake from under the mold so there was an extra lip! If you look carefully you can see the 'lips'.

12. Store in an airtight container in the fridge. Eat after properly chilled ie about 3 hours or best overnight. Consume within 3 to 4 days.

See extra lip at the bottom of each of the upper 2 rows of mooncakes

Recipe feedback

- Aside from the special instructions for square moulds above, it doesn't help to include an extra gram in the filling or dough because it spills out of the mold which makes it hard to press down and produce a nice clean cube!

- I'll never use coconut oil in snowskin mooncake skin again! The unintended effect was that the cream in the coconut milk converted to oil and I had a super oily dough. I had to throw away around 1 tsp of oil and then kept dabbing the mooncake skin dry. Also because my gloves were so oily and slippery, I couldn't even roll a proper ball. I even had to massage in several tsp of gao fen but to no avail. What's worse, the oil prevented the skin from sealing properly and producing a nice flat seam. Cracks refused to heal.

- As such, I can't tell if the addition of condensed milk helped the dough texture and mouthfeel or not as it was obscured by the effect of the coconut oil.

- 25g of dough is the bare minimum amount of dough required to seal up 50g of filling. Any less and there won't be enough dough to seal the seam!

The skin is super thin!

Walnut coffee chiffon

Adapted from Kat Kwa because I'm using 6 instead of 5 eggs. She also used coffee essence and evaporated milk which I don't have on hand but I wanted to bake chiffon to use up my cake flour.

Ingredients

100g walnuts, toasted and chopped

3 tsp instant coffee

4 tbsp hot tbsp water

100 ml milk

7 eggs, separated

160g sugar

100g corn oil

170g cake flour

1 tsp baking powder

½ tsp lemon juice

Method

1. Toast the walnuts at 180 deg C for 5 mins. Set aside to cool and then chop.

2. Separate the eggs and set aside.

3. Mix the instant coffee. Add the milk and stir. Let it cool.

4. Separate the eggs and set aside.

5. Add ⅓ of the sugar to the yolks. Lightly whisk.

6. Add oil to the yolk mixture and lightly whisk till pale.

7. Add coffee mixture. Mix well. 

8. Sift in the flour and blend well with whisk to remove lumps.

9. Beat egg whites until opaque. Add lemon juice. 

10. Add sugar in three batches and continue to beat until stiff peaks.

11. Add one third of the meringue to the yolk mixture and blend.

12. Return the mixture to the meringue and gently fold in with a whisk until no more white streaks. Once mostly folded, use spatula to gently fold in ensuring no more streaks.

13. Add 40g of chopped walnuts and fold in.

14. Pour mixture into the tin. Use a spatula to push the batter away from the centre funnel to the rim. Tap the tin on the counter to dispel big air bubbles. Use a skewer to trace around to remove smaller bubbles.

14. Sprinkle the remaining chopped walnuts on the top.

15. Bake at 160 to 165 deg C for 70 to 75 minutes. (160 for 70 mins sld work) 

16. Once removed from the oven, turn upside down to let the chiffon 'hang' until totally cooled.

17. Unmold the cake but cutting it out. Serve the cake upside down.

Recipe feedback

- Despite my agar-ation of ingredients through comparing ingredients and baking times with previous chiffon recipes, I deviated quite far from Kat Kwa's original recipe but still did very well.

- Baking at the lower temp for longer worked. It was JUST cooked so still very moist and the sides were not charred.

- As expected, coffee taste was not strong and could hardly taste it. Looks like coffee essence is a must.

- It was just sweet enough so cannot reduce the sugar.

- Roasting the walnuts beforehand made a difference to the taste. The baking temp for the chiffon cannot be 170 deg C which is the temp I usually use for chiffons because the walnuts which have already been roasted once would just burn and turn bitter.

Mocha bundt with walnuts

This is the base recipe by King Arthur which I adapted because I wanted to use up my walnuts. No KA needed.

Ingredients

Cake

1 C (227g) coffee

227g butter, room temp

¾ C (64g) cocoa (dutch processed or natural)

2 C (397g) sugar

¾ tsp baking powder

⅓ tsp baking soda

¾ tsp salt

2 C (240g) flour

2 tsp vanilla extract

2 large eggs, room temp

½ C (113g) sour cream or yoghurt, room temp

Glaze

⅓ C (113g) chocolate chopped or semi-sweet chips [weight measurements seem wrong, double check]

¼ C (57g) heavy or whipping cream [weight measurements seem wrong, double check]

½ C toasted walnuts, roughly chopped

Straight out of the tin

Drizzle on granache

After painting with granache in poor light

After painting with granache in good light

After cutting off the broken bits

Method

1. Prepare a bundt pan with goop.

2. Put coffee, butter and cocoa in a pan and whisk until butter melts. Alternatively, use a microwave. Set aside to cool.

3. Put sugar, baking powder, baking soda, salt, and flour and mix well. 

4. Toss the walnuts in the flour mixture to coat well.

5. Pour the chocolate mixture into the dry ingredients and mix well.

6. In a separate bowl, whisk eggs, vanilla, sour cream/yoghurt. 

7. Pour in the chocolate batter and mix well. 

8. Spoon batter into the prepared bundt pan to prevent air bubbles. Lightly tap on the countertop to dispel air bubbles. Fill the bundt to about ⅔ way or about 1¼ inch from the top. Use a spatula to spread the batter so that sides are higher than center. DO NOT OVERFILL. Pour the excess into cupcake liners.

9. Place on lower oven rack. Bake for 50 to 55 minutes at 175 deg C (I needed the full 55 minutes because the oven went down to 180 then down to 150) until long toothpick comes out clean, start checking about 8 minutes before total time. (Check dark pans around 40 mins). Leave in tin for 10 minutes before the inverting out onto a baking rack. Allow to cool completely.

10. Make the glaze. Heat up cream in pan on medium heat or in microwave bowl. Cream should be bubbling along the edge. DO NOT BOIL.

11. Pour the cream over the chocolate (in a heatsafe bowl) and let sit. DO NOT TOUCH. Then after 5 minutes, use a metal spoon only, stir from the edges to the middle until chocolate melts. Cool for 15 minutes to thicken to pouring consistency. 

12. Put the cake rack over a pan to catch dripping chocolate. Spoon the granache over the cake and let it drip down the sides. 

Recipe feedback: 

- The sugar seems like A LOT but it's necessary because of the chocolate, coffee, and sour cream. Do not reduce by more than 20 g.

- The goop was very obvious with the floury streaks. It looked better after I painted it with granache using a pastry brush.

- The fins were very crunchy straight out of the tin. A bit dry in fact but the rest of the cake was ok, very moist.

- Do not keep in the fridge overnight, it becomes dry and hard.

- The glaze weight measurements seem wrong, may need double checking. In the end I used ⅔ C choc chips and ½ C double cream otherwise there is insufficient cream to melt the choc.

Coffee swiss roll

I decided to try a different method this time, the modified genoise method. I always wanted a cake that was a bit more moist so I was looking for something with oil in it. I decided to try Yochana's method because it had 5 eggs as I found that 4 eggs yielded too little volume for my pan even though it fitted what was described. The unique thing about her method not found elsewhere is that she adds the oil after beating the egg and sugar, so the oil is not beaten at all. Another change is this method is associated with the western swiss roll, I decided to roll it when hot as most western recipes suggest. I found this roll a lot more sturdy and cake-like compared to the Asian swiss rolls, so it makes sense to roll it when warm to form the 'muscle memory' and minimise cracking. I realised that I could even be quite heavy handed and roll it more tightly and also shape it into a rounder roll!

This recipe is quite heavily adapted from Yochana because I noticed quite a few people mentioned cracks. When I tried the recipe, I had flipped it to remove the bottom parchment and found that the bottom was still wet after the full 10 minutes even though the top was at the point of burning! I had to add another 6 minutes. So the next time, I will reduce the cooking temp as other recipes recommend. The adjustments have been incorporated within.

Ingredients
5 eggs, at room temperature
90g sugar (do not reduce this amount)
100g plain flour
60g corn oil or melted butter (I use oil)
1 tbsp instant coffee
1 tbsp hot water

Filling
150ml double cream
¼ cup icing sugar (do not reduce this amount)
1 tbsp instant coffee
1 tbsp hot water

Method
1. Take out the eggs and bring them to room temperature. Add the coffee to the hot water and dissolve. Set aside until it cools to room temperature.
2. Prepare the pan by lining it with parchment.
3. Beat the eggs with sugar until pale and foamy, until the ribbon stage. It should triple in volume.
4. Add the 1 tbsp of the coffee mixture and mix until incorporated.
5. Add the oil in batches and also mix until incorporated.
6. Fold in sifted flour.
7. Pour into the prepared pan. Use a spatula to flatten and ensure that it fills the corners of the pan. Drop from a height to dispel big bubbles.
8. Bake at 180 deg C for 18 to 20 minutes until the top springs back when touched.
9. Once out of the oven, immediately take the cake out of the tin and let it cool on a wire rack for 5 minutes.
10. Place a clean baking paper on another larger baking tray. Invert the cake onto the baking tray and remove the backing of the cake. Let it cool further.

The crust. Wrinkly (wonder why?) but the skin is dry enough and doesn't peel off and adhere to the baking paper or cling film the next day. About 0.5cm thicker than the matcha swiss roll. The difference 1 egg makes!

11. Once cool enough to handle, roll the cake up as tight as you can (but be careful not to crack the cake!) using the baking paper to assist. Cover with a cloth and leave to cool completely.
12. While waiting for the cake to cool, beat the double cream with the icing sugar until stiff peaks. Add the coffee and beat on low until just incorporated. Leave covered in the fridge.
13. When the cake is completely cool, unroll it. Cut off 1.5 cm at a diagonal on one of the short ends. This will help the cake to form a nice seam. Spread on the coffee cream with an offset spatula. Re-roll the cake. Make sure that it is resting on the seam.
14. Wrap the cake in the baking paper and then wrap over with cling film. Let it cool and rest in the fridge for a minimum of 1 hour, or best overnight.

Skin didn't peel off

Note to self regarding the lobang: Spread the cream to the short end where the rolling begins!

Recipe feedback
The roll was so moist the next morning! The oil makes all the difference. I read elsewhere that oil works better than butter because although butter is more fragrant, it makes the roll denser.

Sources:
1. Yochana: https://auntyyochana.blogspot.com/2006/10/coffee-swiss-roll.html
- 5 eggs (in 10*14") baked 200 deg C for 8 - 10 mins
- no milk but uses oil
- Beat whole eggs but seems to hv many comments about cracking

2. Coffee swiss roll http://www.bakeforhappykids.com/2018/06/cottony-soft-coffee-chiffon-Swiss-roll.html
- Extra fluffy and thick cake
- Milk and oil
- Separately beat 3 to 4 yolks and 4 to 5 egg whites (in 10*14")
- 180 deg C for 17 mins

3. Mocha swiss roll: https://www.landolakes.com/recipe/19013/mocha-chocolate-cake-roll/
- coffee and cocoa
- no oil but uses water
- Separately beat 4 egg white + 2 yolks (in 10*15")
- Bake 175 deg C for 10 to 15 mins

Coffee chiffon

I had 166g of cake flour which I want to finish up before the end of Spring. Summer and autumn will be too hot to bake and I don't want the flour to lie around and get stale. So I found this recipe which uses 163g of flour! Wonderful! Although I won't get to bake the black sesame seed chiffon that I was looking forward to, it's not so bad because I couldn't find a recipe particularly for a 25cm pan without adapting. And I'm petrified of adapting baking recipes. Interestingly, I noticed that this baking temp is lower than the previous tea chiffon, perhaps because there's less liquid.

Source:

http://thedomesticgoddesswannabe.com/2015/11/coffee-chiffon-cake/

Ingredients
7 eggs
117ml milk
3 tbsp instant coffee powder (reduced from 3.5 tbsp)
105ml oil
45g sugar (for the yolk; reduced from original 47g)
163g cake flour
2 tsp baking powder
110 sugar (for meringue; reduced from 117g)

Method
1) Prepare the milk coffee. Heat up the coffee to just before boiling point (small bubbles), and add the instant coffee power. Dissolve and let the coffee cool.
2) In a bowl, whisk the egg whites with the sugar until creamy.
3) Add the oil and whisk until pale, about 2 minutes.
4) Add the coffee and stir to incorporate.
5) Sift the cake flour and baking powder and add it to the yolk mixture. Beat gently just to break up the pockets of flour.
6) In a big bowl, beat the egg whites until foamy and opaque at low speed. Add the sugar in 3 additions. Turn up the speed to max and beat till just before stiff peaks.
7) Add the meringue to the yolk batter in 3 batches. The first batch is just to loose the yolk mixture so don't worry about breaking up the foam. Be more careful with the second batch and fold it in and ensure no white meringue streaks remain.
8) Finally, return the mixed batter back to the final batch of meringue. This batch, very carefully fold in the meringue, drawing the meringue from the bottom and lift to the top. Rotate the bowl as you go.
9) Pour into an ungreased pan from 10cm height. Drop the pan sharply on the counter top several times, and use a skewer to slash near the sides of the pan, or use a zig zag action. This will release the bubbles.
9) Bake at 160 deg C (no grill) for 65 minutes.
10) Once out of the oven, invert carefully onto a tin. Make sure the cake doesn't fall out (if it's undercooked. I took a risk and didn't test with a skewer)

11) This time, to speed up the cooling, I draped 2 damp towels over the pan. That cut down the cooling time by half, ie 1.5 hours.

13) Run the offset spatula around the sides of the pan and and cut as close as possible to the sides of the pan. Try to do it in one swift motion and avoid sawing. I managed to save some of the 'skin' but otherwise the cake was quite moist, which leads to its crumbly appearance.

Also, my cake didn't turn out as prettily because in my haste and excitement at having achieved the optimum oven temp, I forgot to drop the cake tin and slash the cake batter! As you can see from the pictures, there are big bubbles.

Recipe feedback: 

1) The coffee powder is important. I didn't quite like the taste but other than instant coffee which tasted a bit burnt, I doubt that brewed coffee would been strong enough. Hmm, maybe coffee essence is needed. 

2) The cake was very very moist though, altho heavier than the tea cake. This could be because I wasn't as conscientious with extract as much egg white as possible, or because there was 3g more cake flour than the recipe required, or because it used milk rather than water.

3) Compared to the tea cake, this recipe uses the same number of eggs and almost the same amounts of oil and flour. The major difference is that this one uses less milk by volume compared to the water that the tea cake uses.

Donut icing ideas

Sources: http://www.biggerbolderbaking.com/no-knead-donuts/
http://www.wikihow.com/Make-Coffee-Icing
http://www.biggerbolderbaking.com/gemmas-cinnamon-roll-pancakes/
http://sallysbakingaddiction.com/2014/09/17/maple-glazed-donuts/

- proportions adjusted for 3 donuts
- unless indicated, add the liquid to the dry and whisk till smooth

1) Chocolate frosting
1/3 cup powdered sugar
1 tbsp cocoa powder
1/2 tsp vanilla
1.5 tbsp milk

2) Vanilla frosting
1/3 cup powdered sugar
1 tsp vanilla
1.5 tbsp milk

3) Coffee frosting
1/3 cup powdered
1 tbsp milk
1/2 tbsp hot water
1/2 tsp espresso powder

4) Cream cheese
1/3 cup powdered sugar
2 tbsp melted butter
1 oz cream cheese, room temp
½ tsp vanilla
- Using a whisk, beat together the cream cheese and butter.
- Stir in the powdered sugar and vanilla and whisk till smooth.

5) Cinnamon sugar
1/3 cup granulated sugar
1 tsp cinnamon
3 tbsp melted butter
- Dunk the donuts straight from the oven into the melted butter and they will soak up the butter
- Roll in the cinnamon sugar.

6) Maple butter
1/3 cup powdered sugar
1/4 cup maple syrup
2 tbsp melted butter
- Melt the maple syrup and butter in the microwave in a microwaveable bowl, at increments of 30 seconds.
- Whisk in the powdered sugar.

Espresso chocolate chip muffins

Original recipe from http://prettysimplesweet.com/chocolate-espresso-muffins/

I've adapted a few techniques after trying out this recipe. For some reason, my butter seized up after adding it to the other wet ingredients. I was petrified I would have scrambled eggs but luckily my espresso seemed to 'melt' everything and it didn't taste any worse for it. Also, adding thr brown sugar to the dry didn't seem like a good idea because brown sugar is lumpy. So I'm going to add the sugar to the wet and beat it in instead. Lastly, timing was different to my oven, even though this time. My fan was on so it should have taken less time than what eventuated. So I've tweaked the temperature and timing.

Bought new muffin cases and hooray, they fit the tin perfectly! 

Ingredients (makes 10)

1 ½ cup flour (210g)

½ cup cocoa powder (50g)

½ tsp baking powder

1 tsp baking soda

½ tsp cinnamon powder

¼ tsp salt

½ cup sugar (100g)

½ cup light brown sugar (100g)

1 large egg at room temp, beaten

¾ cup milk (180ml)

¼ cup espresso (60ml) (note: milk and coffee should make 1 cup volume, so u can use instant coffee too with the appropriate amount of water), slightly cooled

½ cup melted butter (113g), slightly cooled

1 tsp vanilla

½ cup chocolate chips

½ cup chopped nuts of choice (I omitted)

Original recipe has an additional nut, chip and sugar topping which i forgot.

Method

1) Preheat oven to 190 deg C. Prepare the muffin tin eg butter or line with muffin papers.

2) Sift flour, cocoa, baking powder, baking soda and salt together, You might need to sift at least twice to ensure the cocoa powder is well mixed.

3) In another bowl, whisk the egg, sugars, vanilla until well combined. Drizzle in the butter and incorporate.

4) Add the wet to the dry and mix till just mixed. Lumpy is ok. I prefer to silft in the dry and use a whisk to rotate everything in. 

5) Fold in the chips and nuts.

6) Distribute 2 heaped tbsp to each muffin case. This should bring it to about ⅔ full. Fill empty muffin slots with water for even cooking.

7) Top off with a few chocolate chips on each for a 'professional' look.

8) Bake at 190 deg C for 15 minutes. My oven has hot spots so here, I rotated the tins. Turn down to 180 deg C for another 10 to 15 minutes. Watch carefully because it's dark so u can't tell if it's burnt. A skewer should come out clean.

9) Store in air tight box for up to 2 days outside the fridge.