I could easily come back in the evening to avoid the melting, but that’s when the line gets long and I’m not going to wait more than 15 minutes for $7 ice cream and no place to sit.Īfter finishing the overly-sweet milky bun, I could not help but think about how much money I could have saved by making it myself.įor being so pricey, I expected Afters to supersede expectations of an average ice cream establishment. Served in a paper sleeve like that of a hot pretzel, there is no place to catch the quickly melting ice cream. The combination of the milky bun being heated up before served and the only seating at Afters being two benches outside in the sun makes the bun extremely messy to eat. One scoop of ice cream is $4, but for $6.50 you can either get two scoops of ice cream or the milky bun, a donut cut in half with a few scoops of ice cream between and a choice of one topping. Their ice cream is just too expensive for being so average. Remove from the oven and place on a wire rack to cool completely, then cut.Ĭook’s note: A tanghzong (also known as a water roux) is a cooked mixture of flour and water.When Afters Ice Cream opened up in West Covina in March, over 550 people liked a tweet announcing its opening.ĭespite its hype, the only reason to go to Afters is for their signature milky bun, which isn’t very good but provides the most food for your money. Bake for 12 minutes, rotating the tray every 5 minutes. This nostalgic dessert combines two of your most favorite things: Chocnut and Ice cream. Using a pastry brush, gently brush the buns with the egg wash. Original classic sweet bun with a rich creamy milky taste. Dough Ball is a very, very soft bun-like snack that tastes awesome when. Cover the dough and allow to rise for 40–60 minutes, or until doubled in size.Ħ. milky taste in healthy ice-creams like Healthy Fig Ice Cream. There tends to be around a 15 minute wait, but you can sometimes avoid the crowd by going in the middle of the day. The pricing is pretty fair for the quality and originality of this treat. Roll the pieces into smooth balls and place on a lined baking tray. If you only want ice cream, one scoop is 3.50, two is 5.00(same price as the milky bun) and three is 6.00. Knock down the dough and divide into 100 g pieces. Prove at room temperature for 30–40 minutes. Shape the dough into a ball and place into a lightly oiled bowl. When the butter is incorporated, knead for a further 5 minutes.ĥ. Slowly add the butter, one cube at a time. With the mixer running at a slow speed, add the milk, egg, egg yolks, water and tanghzong to the dry ingredients and mix until combined. A single scoop of ice cream is 6. Try one of the concretes, a very thick shake you eat with a spoon. The only drawback of this place is the price. This ice cream shop is a nod to nostalgia with pieces restored on American Restoration. They also can do milkshakes or you can get a whole pint to take home. To make the dough, mix the flour, salt, sugar and yeast in the bowl of a stand mixer with the dough hook attachment.ģ. You can order your ice cream in a cup, cake cone, waffle cone, or in a milky bun which is a glazed donut essentially. Cook the mixture over a medium heat, whisking continually, until it forms a thick paste. To make the tanghzong, place all the ingredients into a medium saucepan.
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