Dropping by

It's been a while. Ready for a photo heavy post? 

I’ve started college and it’s been both exciting and overwhelming at times. I miss my kitchen, every so often, when I eat at some of the dining halls. (The closest one to my residence hall really, really stinks.) I haven't been baking much. I did bake (many, many) batches of Trader Joe’s refrigerated cookie dough in my friend’s kitchen with a few friends. It was reminiscent of a simple time when I wasn’t bogged down with exams, papers, and readings.

I’ll be in touch soon. (Read: after Thanksgiving break. I already have a long list of recipes to test.)

Here’s a batch of chocolate banana muffins I made a few days before school started. They’re very delicate in texture and not too sweet – just the way I like ‘em. Perfect for a quick breakfast or an afternoon pick-me-up. 

~~~

Chocolate Banana Muffins 

Recipe adapted from Nigella Lawson 

1 c. almond meal

½ c. whole wheat flour

¼ c. all purpose flour

3 T. cocoa

2 t. baking powder

½ t. baking soda

¼ t. salt

⅔ c. light brown sugar, gently packed

1 c. milk

⅓ c. mashed banana (1 medium banana)

1 T. grapeseed oil

1 egg

1 t. vanilla

40 g. 70% chocolate, chopped (1/2 Lindt bar)

sliced almonds

Preheat the oven to 400 degrees and line your muffin tin.

Sift together almond meal, flours, cocoa, baking powder, baking soda, salt, and brown sugar. There will be flecks of grain from the whole wheat flour left in the sieve. Dump those in.

Add mashed banana to a medium sized bowl. Add in egg, oil, and vanilla and mix. Once combined, add in the milk and slowly mix together.

Add the wet ingredients to the dry and fold together gently. It is okay if there are lumps. Add in the chopped chocolate.

Add sliced almonds on the top of the muffins, if desired. Add enough to cover the top in one even layer.

Bake for 15 minutes, or until a toothpick comes out clean. Because of the melted chocolate chunks, poke in the toothpick in at least two different areas. If you pull out the toothpick and there is some dark batter on it, it might be chocolate. So try in two places.

Summer's ultimate treat

When the temperature peaks, the only thing I want is pat bing soo (팥빙수). Cold, creamy, sweet, chunky. Pat bing soo takes on a variety of different flavors and textures due to the range of ingredients that compose it.

pat || 팥|| sweetened adzuki beans

bing soo || 빙수 || shaved ice

It is typically served with a bowl of shaved ice + huge dollop of pat + dduk (떡, Korea's mochi) + a drizzle of condensed milk. Simple. However, now, cafes and restaurants have been adding oodles and oodles of toppings, like ice cream, fruit, and cereal.

I spent a heaping portion of my summer in sweltering Seoul this year and tried to indulge in pat bing soo as much as I can. Alas, I only had it 6 times or so. My favorite? A milk bingsoo at Cafe Oui in Gangnam. A mountain of shaved, sweetened milk. A small bowl of pat. A few pieces of dduk. It is a simple but satisfying treat. The shaved milk reeeeally makes the difference. It is slightly sweet and very fluffy.

I tried to recreate it.

Tried.

My milk ice wasn't as fluffy and I couldn't help but add some fruit and almonds.

This is my first time making pat bing soo. So, it's not the most perfect recipe but it is oh-so-delicious. Please give it a try on the next sweltering hot day. You'll thank me.

Warmth

Today, July 14th, is a sad one. Even on this sweltering hot day, I felt very, very cold as I read about the verdict of Trayvon Martin's trial, the unexpected death of Cory Monteith, and the situation over in Texas. I generally shy away from heavy topics like death but I feel that my Sunday thoughts are worth writing about.

I ask for your prayers to the families of young Martin and of talented and sweet Monteith. Even though I didn't even personally know them, I know that losing someone you love sucks the life right out of you. For a few days, even week, denial overtakes you. "I'll see him later. After break is over. Later, later." Memories are all that play in your mind. Regrets. Things you wished you have said or done. You can't focus on anything. I can tell you, from experience, that is a terrible, terrible feeling. And all we can do is send good vibes. So, send them, please.

Like Molly Wizenberg once said, "There's no smooth transition to be made from talking about death to discussing Thai food. Let's wing it."

There's no smooth transition to be made from talking about to death to discussing chili. Let's wing it.

After I sat at my computer, reminiscing about my own experiences facing deaths of loved ones, I got up. I needed warmth.

So, I made a vegan chili. The spice dances on the tip of your tongue after you swallow the beans and corn and tomatoes. The flavors awaken your palate. It's a lovely mess of flavors. I like it a lot.

Not vegan chickpeas

Hello, hello, hello.

Quick little story. So, lately, I've been trying to eat cleaner. More vegetables, a bit more whole grains, less meat and processed foods. But really, I've been eating (vegan!) salads of chopped romaine lettuce, roasted grape tomatoes, those buttery black olives, sweet corn kernels, with a bit of creamy cashew macaroni (vegan!). Oh, and soba noodle salads (vegan!). So. Good. I'm not missing red meat one bit.

So, after listening to Molly and Matthew's podcast about hot dogs. Molly talked about eating baked beans with hot dogs when she was younger. Baked. Beans. Sweet, smoky, a bit tangy. I had to have them. An hour or so later, I made some baked smoky beans chickpeas. I topped that romaine salad with cold cashew mac and topped that with warm chickpeas. Per-fection. Sometimes, when I'm really hungry, the weirdest combination of food is the most satisfying.)

While eating my lunch, I was texting my friend, telling her about my vegan meal and that I shouldn't make eclairs because I just want one, solid, vegan day. Feeling confident and finally accomplished, I logged on to Blogger to type up the recipe. "1/4 c. chi-ck-en stock. Chicken." Yeah, chicken.

Fine, these chickpeas aren't vegan, or vegetarian (like Luisa intended them to be). But they are quick. They are incredibly tasty. And soooo worth not being vegan for. (But next time, I'm using veggie stock.)

Please excuse the lack of pictures. My mom has been borrowing my DSLR and I haven't been charging the battery. Also, these chickpeas aren't particularly photogenic.

Off to make eclairs!

Smoky Chickpeas 

Adapted from The Wednesday Chef, who adapted it from Melissa Clark.

Serves two, as a side.

1 15 oz. canned chickpeas
1/4 c. chicken stock (or vegetable stock, or water)
1/8 c. molasses
1/8 c. ketchup
1 1/4 t. mustard
1/4 t. Tabasco
1 t. Worcestershire sauce
two big pinches of black pepper

Whisk together stock, molasses, ketchup, mustard, Tabasco, Worcestershire, and black pepper in a saucepan. Drain your chickpeas and rinse them. Dump them into the sauce mixture. Cook the chickpeas and sauce over high heat or until it comes to boil. Then, turn it down to medium heat and let it simmer for ten to fifteen minutes with the cover on until most of the liquid is gone. Serve warm.

Thanks, cupcakes, and an award!

Spring break has been a mishmosh of carrot cake testing (the best carrot cupcake recipe is at the bottom of the post!) and college rejections. Despite all the bits of happiness, I feel lucky because I have a great support system and lot of love surrounding me. As corny as this all sounds, I'm very, very thankful.

So, to the few bloggers who have written me kind emails and left sweet messages, thank you, thank you, thank you. Your words mean the world to me.

And tada! My first blog award. Thank you, Irene!

A hearty breakfast

I am a terrible blogger. I like to eat. I like to cook bake. I like to take pictures. I like to write. Somehow, however, all of these actions can never fall into place as effortless as Joy's, Erica's, or Izy's actions do. 

I apologize. But I made us a realllly, cute breakfast. Filling and easy on the eyes. My kind of breakfast. 

I made it after a long weekend of brownie baking/testing and hotpot eating. By Sunday morning, I was ready for fresh fruit and warm oats. 

I want to share the recipe. For some reason, today, I am a girl of very few words. I wish I can wax poetry and talk about how comforting this porridge is, how warm and delicious it is, especially with a spoonful of cream and a handful of crunchy, sliced almonds. Make it soon, on a slow Sunday morning, when you need a stomach full of berries and oats. 

(Instagram makes it super vibrant. Sweeeeet.)

Berry Porridge 

Adapted from Tim Mazurek

1/2 c. raspberries

1/2 c. blueberries 

2 c. water 

1/4 t. vanilla extract

1 T. dark brown sugar
1/4 t. cinnamon

1 c. oat bran 

heavy cream 

toasted almonds 

dark brown sugar

more berries 

Add the berries, water, extract, and sugar in a saucepan on medium heat until the mixture starts to boil. Add the oat bran and cook for 3-5 minutes, or until the mixture has thickened. 

Serve with 1 T. heavy cream, toasted almonds, dark brown sugar (or maple syrup or honey), and an arrangement of berries. 

Fuzzy, warm, comforting

I don't even know how to start this post. I haven't been writing or baking much. A editorial, a banana bread. That's it, really. I'm back on my baking game; I made an incredible, craggy brown soda bread and a batch of rugelach (!) today. Can't wait to share the recipes. Til then, enjoy this circular picture of an aerial view of a slice of banana bread! (What a mouthful.) 

~~~ 
Almond Banana Bread 

Adapted from Orangette and Bakerita
I developed this recipe with the help of the blogs mentioned above. Swap out 1/2 c. spelt flour for a more bread-like banana bread. Only almond meal produces a dense and thick bread. 

3 ripe bananas
2 large eggs
1/4 c. dark brown sugar
1 1/2 t. vanilla

1 1/2 c. almond meal
1 t. baking soda
2 t. cinnamon
1/8 t. ginger
1/8 t. salt

1/4 c. raw almonds
1 t. dark brown sugar

Preheat the oven to 350.

Mash the bananas. I like using the food processor. In a large bowl, whisk the eggs. Add bananas and stir to combine. Add sugar and vanilla and mix well.

In a separate, smaller bowl, whisk together the almond meal, baking soda, cinnamon, ginger, and salt.

Fold in the almond meal mixture into the banana mixture.

Line a loaf pan. Pour in the batter. Roughly chop the almonds with the sugar and scatter across the top. Bake for 35-40 minutes. Cool before turning out and slicing.

Speckled green

I dream of Italy and its scents, its flavors, its energy.



I roamed Milan for a few hours, my eyes grazing the façade of the Duomo di Milano. I had some pizza and bland gelato. I watched a British T.V. show with a smoky Italian voice over. I slept in a small bed, with stiff sheets, in a small room, in an outdated hotel. Then, I hopped on a plane to go back home with sweet memories of London, Paris, and Lausanne, but none of Milan.



That was my only experience in Italy, unfortunately.



I still dream of Italy, and of its parmesan and focaccia, olives and espresso, risotto and bucatini. Until I stumbled across Heidi's recipe for biscotti al pistacchio, I never thought much of Italian desserts. Gelato is okay. The tiramisu cakes I've eaten are cloying and have much to be desired. And then came these cookies! My lacking, short trip has given me an incentive to go back for the art, the culture, and, now, the desserts. 

~~~
Pistachio-Almond Cookies
(Biscotti al Pistacchio)

Adapted from 101 Cookbooks
~~~

I made some significant changes to the recipe. First of all, I didn't have that many pistachio nuts. I did have some almond meal so I subbed that in. I wasn't digging the lemon zest with the pistachio nuts. Turning to a spice that never lets me down, I added cinnamon. Chewy, aromatic delights. 

150 g. shelled pistachio nuts, roasted and unsalted
100 g. almond meal
1/2 scant c. granulated sugar
2 t. honey
3/4 t. vanilla extract
1/2 heaping t. cinnamon
pinch of salt
2 large egg whites
1/2 c. powdered sugar

Grind the pistachio nuts in a processor with 1/4 cup sugar until the nuts become "pebbly." Add in the almond meal and pulse a few times to combine. Add to a large mixing bowl. Add the honey, vanilla, cinnamon, and salt. Mix in the egg whites. Add the rest of the sugar. Take heaping teaspoons of the dough and plop into powdered sugar. Roll gently to form a ball. Lay on a parchment lined cookie sheet, an inch apart from each other. I had 24 cookies on one sheet.

Bake for 15-20 minutes, or until slightly raised. It is hard to see under the powdered sugar but Heidi says "until they are golden." I took out my sheet after 17 minutes of baking.

Eat warm (so good!) or room temperature. Store them in an airtight container for 2 weeks... I guess? I wouldn't know. I made them three days ago and only three remain!

Feelings and a winter salad

With the knife steadily thumping against the cutting board, I chopped the ripe pomegranate into sections. Several seeds spilled out, their juices coloring the wood. I slid them into the palm of my left hand and popped the bright, bursted bits into my mouth. The tang and the sweet played on my taste buds; the seeds wedged themselves into the grooves of my back teeth. I tried to pry them out with the tip of my stained tongue. Nope. They seemed to sink deeper. Nothing more than annoyance, just an annoyance. I'll get over it. The flavor still holds me over, keeps me lifted. An annoyance is nothing. Just nothing. Right? 

~~~

I crave salads sometimes. Crunchy vegetables, juicy fruit, smooth toasted nuts, a light dressing that binds it all together. Granted, my eagerness to shovel salad into my mouth happens after a long session of pilates or a night of binging on tortilla chips and spicy salsa and catching up on The Mindy Project. (I did the latter last night.) 

The best salads are infinitely adaptable, hit all the right flavor and texture notes, and are filling. This salad does just that. It fueled the rest of my slow but productive day. 

~~~ 

Tart Winter Salad
Loosely adapted from Smitten Kitchen

2 T. sour cream
2 T. mustard
1 T. grape seed oil
1 T. rice vinegar
pinch of salt
1/2 T. agave nectar

1/2 head of cabbage 

1 Granny Smith apple 

several handfuls of pomegranate seeds 

12 baby carrots 

handful of toasted walnuts 

Combine the first 6 ingredients in a large bowl. 

Shred your cabbage and toss your shreds into the large bowl. Use a mandolin to thinly slice the carrots. Add that into the bowl. Slice your apple into matchsticks. Mix in with pomegranate seeds and toasted walnuts gently and enjoy! 

Snowy days and cozy breakfast

It was snowing gently. The delicate licks of ice settled on the ground, covering the exposed patches of dirt and the yellowing grass. It was a pretty sight for a Sunday morning.

But I was cold and had a rumbling, empty stomach.

So I pulled on a pair of woolen socks and took out a jar of rolled oats from the cupboard. Piping hot oatmeal with plump raisins sounded nice but warm honey granola on a creamy bed of Greek yogurt, topped with slices of strawberries, sounded even nicer.

I took my granola-yogurt-strawberry bowl and a copy of The Family Fang to the living room. I sat in the comfiest armchair, socked feet on the window ledge, in front of the frosty glass window. and I was perfectly content for the next hour or so. 

This granola has hearty chunks of almonds, crispy coconut chips, honey glazed oats, and chewy dried fruit. A killer combination of textures and flavors, the perfect fuel for Econ class, my favorite granola up-to-date. Molly says to double the recipe. I was skeptical at first. Was this granola that good? The answer is yes, a hundred times yes. (I learned to never doubt Molly.) 

~~~

Honey Granola 

Adapted from Orangette, David Lebovitz

3 c. rolled oats
1/2 c. raw almonds, chopped
3/4 c. unsweetened coconut chips
2 T. sugar
1/2 t. cinnamon
pinch of salt

1/4 c. + 2 T. honey
2 T. canola oil

1/2 c. dried apricots, diced
1/2 c. toasted walnuts, chopped
1/2 c. raisins

Toss together the oats, almonds, coconut chips, sugar, cinnamon, and salt.

Combine honey and oil in a small saucepan. Whisk over low heat until "honey becomes loose." Pour over the oat mixture.

Spread out onto a rimmed baking sheet, lined with parchment.

Bake for 30-40 minutes, or until golden. Stir the granola after removing from the oven to prevent having a solid sheet of granola.

Once the granola is completely cooled, toss in your favorite add-ins. I love apricots, walnuts, and raisins. Chocolate chunks are good too. Store in an airtight containers and eat with yogurt, milk, or on top of plain oatmeal. (Yeah, it's a thing. For me, at least.)

Apple cake brings new beginnings

January. The word seems so distant when it rolls off my tongue, even though I'm living through it right now. The last few months have been tough and rewarding, sad and fleeting. I'm living a fast paced life, each day seeming shorter than the last.

I baked a bit over the holiday break. A banana bread to use some molting fruit. A mediocre sour cream coffee cake to satisfy my cinnamon sugar craving. Mini gâteaux au chocolat fondant de Nathalie. Matcha macarons with cringe worthy cream cheese filling. Lemon macarons with tart lemon curd. My admiration for these treats were fleeting. They were sweet treats, a moment of "oh, that's good" but the "good" wasn't sustained. I'd forget about the bite just moments after. Nothing wooed me over until I baked this apple cake.



I thank procrastination and Jess from Sweet Amandine for bestowing this warm cinnamon specked, hearty cake with softened bits of apples, bursts of raisins, and crunchy walnuts upon me. Though it is January, I lean to this autumn cake. It is just that good. It wraps you up, keeps you warm and fed.

After school, my backpack bursting at its seams, my to do list growing longer and longer, I'd take handfuls of fruit (blackberries, strawberries, blueberries, raspberries, green grapes) and a thick wedge of this cake to my living room. Sitting in an arm chair, my feet kicked up on a window sill, I looked outside through my bay window, into the backyard. Greenery rarely impresses me. I was looking at trees but seeing the cake. It was a temporary remedy, at most, but a remedy nonetheless. For that moment, those ten minutes in that chair, I was safe and warm.

The bits of anxiety and the patters of panic would bite me once the work was started.

No one said high school was easy.



Click to get the recipe.

Almost gone

At the beginning of the summer, I thought the vacation was flowing out slowly, like a thick stream of honey onto a bowl of Greek yogurt. I was thankful and I took each day at a time. 

I've gotten an internship for the summer. I've been busy but I'm apprecitaive of the experiences I'm gaining. I've been in kitchen too. I've made a sweet potato hash and spicy cornbread. I can now proudly say that I've made a cheesecake (sans mixer). I have also made a couple more blueberry yogurt cakes, uber healthy carrot cake cupcakes, a batch of semi-failed maple pecan muffins. (I decided to be all healthy and swap all the oil for yogurt, half of the flour for whole wheat pastry. Tough but edible when extremely hungry.)

Now that my schedule has arrived, and college worries are piling up, I know summer will be closing after a blink of an eye. I want to savor the rest of August. See, eat, watch, read and do things I can't during my senior year. (All because of two simple words. College. Apps.)

And now, on to these pretty bars. These blueberry crumb bars are the reeaaaaal deal. Everyone in my household enjoyed them. "Let's make lemon bars next time," my mom said, after she praised the bars. They're pretty and delicious enough to trick someone into thinking they're complicated. While snickering to yourself, recite the recipe you've memorized. (I did.) 

Blueberry Crumb Bars 

Barely adapted from Smitten Kitchen  

I literally memorized the recipe! I've only made one, teeny alteration. Can you find it?

1 c sugar
1 lemon, zested
3 c flour
1 t baking powder
1/4 t salt
1 c cold, unsalted butter
1 egg
---
1/2 c sugar
4 t cornstarch
1 lemon, juiced
4 c blueberries

Preheat the oven to  375 and prepare an 11x13 pan. I used a rectangular glass pan that has "3 quarts" etched on the bottom. 

Combine the zest and the 1 c of sugar together. Mix well so that the zest is fully incorporated.  Add the flour, baking powder, and salt. Then, add the butter and the egg. Use a fork or a pastry cutter to incorporate. Press half of the dough into your prepared pan. 

Mix 1/2 c sugar, lemon juice, and cornstarch together. Add blueberries and mix. Pour in the blueberry mixture. DO NOT LEAVE OUT THE PINK LIQUID! Sprinkle the rest of the dough on top of the blueberries. 

Bake for 40-60 minutes. My bars baked in 40; Deb's baked in 60. Cool before cutting.

On fresh blueberries and frozen peas

What I like about summer is the plentitude of f-r-u-i-t. Fruit, especially blueberries, make up for the sticky Popsicle fingers, tender sunburns, and the-sand-in-every-crevice-of-my-jean-shorts. Add blueberries to an already amazing French yogurt cake and you get something truly special. Oozing bits of tang explode in your mouth as you bite into a chunk of this yogurt cake. In love with the texture and the addition of blueberries, I decided to make a cinnamon walnut blueberry yogurt coffee cake.

And it was delicious.

But why am I talking about fresh blueberries when a plate of vibrant plate of spaghetti and pea pesto is in front of you?

I'm getting there.

I dislike frozen blueberries in my cakes. My dislike is probably due to an incident when I dumped thawed, mushy blueberries into a muffin batter. It was not tasty. Nu-uh.
When it is summertime, I like to take advantage of the plentitude of the fresh fruit and produce. Doooooo it.

But not for peas.

I use frozen peas.

Is that weird? I like them more than fresh peas.

I'm usually a fresh fruit/produce fanatic so I feel like a hypocrite every time I lower some peas into a pot of boiling water, drain them, and add them into the food processor. This is a beloved recipe for me. It's simple and a definite crowd pleaser.

You can use frozen peas. I won't tell.


Recipe from Smitten Kitchen.

A couple of muffins

I've been eating a lot of chicken breast and poached eggs over steamed greens lately. The creamy yolk on the vibrant green is REALLY pretty. But I don't eat them because they're aesthetically pleasing. It's because of my excessive baking during the past weeks. I made three types of muffins, a clafoutis, banana bread, pumpkin bread, cheddar herb quickbread, choquettes, and cinnamon pull apart bread. I ate all those lovely treats and enjoyed them fully. Now it is time to do a little healthy eating, no? 

So, muffins. I'd pick them over cake any day. Cookie or cake? Cake. Cake or cupcake? Cake. Cake or muffin? Muffin! My favorites are the classics: blueberry and corn. After strolling down the baking aisle at my local supermarket, a small, yellow sack of cornmeal caught my eye. I immediately planned to transform the coarse meal into tender corn muffins. Scrolling through Smitten Kitchen's recipe at the supermarket, I picked up everything I needed... except the frozen corn kernels. Darn, I thought as I waited for the muffins to cool. Then I bit into one. Delicious, with or without corn kernels. (For the record, I have a bag of kernels, chilling in my freezer, waiting to be slipped into corn muffin batter.) Notes: I used white whole wheat flour and it gave the muffins a nice, slight nutty flavor. 

Banana bread is freaking delicious. There's no other words to describe it. Lately, my younger brother always rushed to school without packing himself anything for breakfast. I decided to make a hearty banana bread into portable muffins. I roasted the bananas, let them cool, then gave them a spin in the processor. We both love pistachios so I just added some crushed nuts into the crumble topping. The best banana bread made better with pistachios. Yes. Notes: I used white whole wheat flour. Like I said, pistachios in the crumble topping make it special. Roasted bananas gave it a touch more sweetness but I didn't really get a different flavor profile. I didn't have honey so I used agave nectar. 


Now, for something a little different. Music. I'm not really a "music person." I have a few friends who live, breathe, eat music. I have a few favorite artists who sing mostly teenybopper/ Top 40 music. (Mike Posner, Vampire Weekend, Maroon 5, Justin Bieber, One Direction) Then, I came across Hoodie Allen in Jake and Amir videos. And. I. Fell. In. Love. A UPenn grad and an ex-Google employee, Hoodie Allen (real name: Steven Markowitz) could do anything he wants. Seriously. He chose music and he excels at it. I bought his EP, All American, on the first day of its release. 4.99 - a bargain! This is one of my favorite songs off his EP. Listen! Love! (Then buy his EP!)

chouqettes

Hello, spring. Hello, reader. Welcome to Kimchiburgers. Thank you for joining me here. All recipes from BREAD & SILK will be still up here.

I see and smell spring. The graininess of pollen, the delicate pink petals of cherry blossoms, the fishy scent of pear trees. Spring tastes like sweet and delicate desserts, like these adorable chouqettes.



I was inspired by Rachel Khoo from The Little Parisian Kitchen. She's a lovely British chef, living in Paris and cooking like a true Parisian. She made chouqettes on one episode and they looked absolutely delicious. Chouqettes are French pastries made from choux pastry dough, the starter for eclairs, profiteroles, and beignets. After a bit of browsing, I adapted David Lebovitz' recipe.



These delicate beauties are everything I want in a spring dessert. I dusted them off with powdered sugar before sliding the tray into the oven because I didn't have any pearl sugar. I sifted some sugar on top after they came out and even MORE after they have been sitting out for a bit. These chouqettes were delicious when hot, warm, and cold. Filled with peanut butter and raspberry jam, smeared with fig butter, drizzled with melted chocolate. Or you can follow tradition and stuff their little middles with sweetened whipped cream.


Chouquettes
Adapted from David Lebovitz
I used a cookie scoop that produced tablespoon sized dough balls. They expanded to become the size of a toddler's fist. I had some difficult with scooping because they started to melt and form spreading puddles. Don't wait too long before incorporating the eggs. I waited for fifteen minutes. No, no, just wait for a few minutes; you should be good.

_____________________________________
1 cup water
1/2 teaspoon salt
2 teaspoons sugar
6 tablespoons unsalted butter, cut into small chunks
1 cup white whole wheat flour
4 large eggs, at room temperature

Read the instructions here.