Tag Archives: butter

Kimchi Butter

Two of my favorite things!

This is a recipe from MOMOFUKU MILKBAR, possibly my favorite cookbook for desserts. I may continue on with this recipe and make Kimchi Blue Cheese Croissants… 


  • 90 G KIMCHI (1/2 C)
  • 2 G KOSHER SALT (1/2 TSP)

Kimchi, freshly ground pepper, kosher salt, butter.

You will need 90 g (1/2 c) of kimchi (pureed as best as you can); 115 g room temp butter (8 tbs); 2 g kosher salt (1/2 tsp); 1 g freshly ground pepper (1/4 tsp).

I do use a scale for the ingredients to be accurate but for the spices that come down to 1-5 grams I use the spoon measurements as my scale is not sensitive enough! 

I also just microwave my butter for 10-15 seconds to soften in, and if it has started to melt in the wrapping I throw it in the freezer for a couple minutes. It’s OK if it is slightly melty.

Completed fluffed up butter.

Completed fluffed up butter.

First, fluff the butter (medium speed 2-3 min).

Add Kimchi, salt, pepper.

Add Kimchi, salt, pepper.

Then, add the kimchi, salt, and freshly ground pepper. Continue on medium for another 2 minutes.

Finished - before scrape.

Finished – before scrape.

After all ingredients have been properly incorporated and fluffed up, scrape down the bowl. Get the parchment paper ready.

Plop butter onto parchment paper.

Plop butter onto parchment paper.

Once the butter is on the parchment paper, you may want to mark up the sheet that will go on top if you want a specific size butter (for croissant making).

Start flattening.

Start flattening.

If you don’t care about the size, simply flatten gently with your hands or a rolling pin.

Re-adjusted a bit to fit 4"X6" parameter in case of croissant making.

Re-adjusted a bit to fit 4″X6″ parameter in case of croissant making.

Then if you change your mind and think croissant making is in the near future, find a ruler, mark up 4″x6″, and scrape and press accordingly.

Put it in the fridge to firm up. You can wrap it in plastic and the kimchi butter pad will keep fresh in the fridge for up to 1 month.

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Making Crumb

Milkbar cakes have 4 components:

1) Cake

2) Custard type filling

3) Crunchy stuff (crumb)

4) Icing

Making the crumb is a delicate process but it goes a little something like this.

Step 1: Mix flour,  melted butter, salt, sugar, and milk powder until they are clumpy and nubile.


Step 2: Spread on a silpat (or not) and bake until “sandy” but my oven is crap so I don’t know. (BEFORE)


Step 3: After baking should be “sandy”, again…. idk. (AFTER)


Step 4: Add more milk powder! Then add melted white chocolate (not pictured) and stir around until coated with it and delicious. At this point i messed up and thought that melting chips in the microwave would be good enough but in the end you really need that double boiler action for candy melting. #doubleboilerz4lyfe


Results: Milk Crumb (not my final result photo, as I was stressin’ about that melting life, but thanks to Mynikoneatsfood [damn what a beautiful sight *feels bad about self*] you can see the quintessential milk crumb).

Damn, this shit is dope. It goes in Milkbar cakes, or cookies, or on your lover’s body….what?? 


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Apple Pie Layer Cake- My Growing Obsession with CHRISTINA TOSI

Momofuku Milkbar Recipe

Momofuku Milkbar Recipe-
Made with Barely Brown Butter Cake, Liquid Cheesecake, Apple Pie Filling, Pie Crumb, Pie Crumb Frosting, and Apple Cider Soak.

Ever since I cashed in on my Discover card points and bought this cook book on Amazon… my outlook on dessert has never been the same. Christina Tosi is the artist+queen of these creations- and they truly are creations. The cook book is an interesting read as well as an instructive. Thanks to this book I now have two 6 inch cake rings, a quarter sheet, and acetate sheets  (all of which were not carried anywhere in a 20 mile vicinity…like really?). I now know the importance of letting something set (and sit; not to be confused). Her crack butter sugar powerpuff girls concoction soaks itself perfectly into the body of the pastry or cake or pie and when you bite into it, it’s like your brain just created another brain and they mated and you now are able to experience a plethora of sensual tastes and smells that were previously impossible and quite frankly insane. A new era of your life has just begun.

In addition to this cake I have so far made these items:

  • Birthday Layer Cake
  • Crack Pie
  • Carrot Layer Cake
  • Brownie Pie
  • Peanut Butter Cookies
  • Blueberry and Cream Cookies
  • Volcanoes
  • Bagel Bombs

Wow. I have been so involved in eating these goods I have not blogged/taken photos of them. Oops.


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