date & time: march 14, 2020 saturday
4:17pm- 6:57pm.. total about 2hrs& 40min.
TASTE was good! What can go wrong with wholesome store-bought tomato sauce w/ onions and mushrooms! :D DOUGH tasted nice! Just about right flavor.
TEXTURE was very bouncy/ cushiony/ thick because I forgot to fork out some of the air out of dough x).
SHAPE & COLOR were a bit cracked but pretty consistent overall! It was a bit puffy because I forgot to fork out some of the air holes :D.
note:
don’t forget to fork out some air next time
Yeee :) It was a total fail!!
TASTE was bland because recipe did not indicate when to put salt in it, so I just totally forgot about it.
TEXTURE was very dry& tough because all the butter leaked out obviously.
SHAPE was monstrous!! My gracious family enjoyed it though.
time:
7:30pm- 1:12am! total of 6-7 hours..
note:
- i had help kneading, rolling out, and laying the layers
- rolled out shape was so dome-y that I pressed it too much and the butter was exposed all over the place
time:
started at 5:43pm and finished around 12:50am.
so about..7 hours x_x.
note:
- i did not use 'milk powder’.
- used ‘oat milk’ instead of ‘whole milk’.
- i kneaded about 15-20min with help and added more flour as i did.
- first prove, 40min.
- second prove, an hr and a half.
- i killed the yeast because instead of ‘warm milk’, I boiled my milk and it was too hot..... oopz. so loaf...if i can call it.. did not rise.. AT..ALL....
here’s a little clip of the result...
made 2/17/20! monday. president’s day.
So uh.. it didn’t turn out great again :( but def. texture was better than first.
1st ones were purely hard shell. These ones at least was a little more crispy/soft? and then a little bit chewy. More details below!! and comparison.
NOTES FOR NEXT TIME: FOLD MORE, BAKE LESS MINUTES!
I think I took about 2-3 hours making them! Fun! I need to work out and get stronger arms so my arms don’t get tired holding the hand mixer.
I refuse to go ahead and buy hand mixer now when I can’t even easily beat eggs to make meringue holding hand mixer.
Recipe I followed is: https://youtu.be/LAH3fukydOo
Improvisations and notes:
- Used 40g of Almond Flour and did not use clumps that did not make it through sifter.
- Kneaded(?) mixed using regular size spatula.
- Used 40g of egg whites.
- For Merigue, took 6 minutes total with hand mixer-- after 1min, added little bit of sugar, then repeated that til I used all 35g. Then I beat 4 min on high.
- When tapping out bubbles, shape remained stiff, it seemed like it did not pop out any bubbles b/c the batter had to be more flowy.
- FLAVOR: I made shells just plain as is and for filing, I made my own WHITE CHOCOLATE GANACHE. I looked up several ganache recipes but I didn’t want to go get “heavy cream” so I improvised using oatmilk and using butter cream method from chocolate mini roll cake filling.
((Oatmilk White chocolate ganache method:
Simmer 1/3 cup of oat milk, melt 4oz white chocolate in it.
Separately, beat stick of soft butter, gradually adding 100g of confection sugar little by little so it doesn’t get grainy. Then, beat the chocolate mix into it.
It tasted reallllly good and white chocolate-ly))
I thought I can give them away to a lot of people but my family actually liked the taste so much and ate so much, I didn’t have any left to give away. HEhe.. soo.. I was kind of proud of myself.
Bowls to show so I know how many to whip out next time before starting :)
After tapping out(?)... but didn’t go anything.. :(
Left it out for at least an hour to let the shell form skin. I think this helped a little bit than 1st time from cracking/slouching as not so much,
After baking 300F for 15 min. Maybe I should have baked a little less since my macarons are tiny?
I’m thankful this pic was taken. I didn’t realize shells were baked unevenly.
Actually put 2 on the left from 1st ones (I baked the day before) compared to right ones I baked for the 2nd time. You can see the texture difference.
a total failure.result: it was crispy, hallow shell with runny buttercream
but it tasted alright!
1. i forgot to tap out and pop bubbles after i piped shells on tray
2. i was supposed to bake at 158F with fan for 10 min but my oven didnt go lower than 200F without a fan but i still put it in the oven for shell to harden.
3. i made shells small so i should have baked for less minutes
4. i used salted butter instead of unsalted butter
recipe i followed without matcha:
https://youtu.be/LAH3fukydOo
improvised semi sweet chocolate minty buttercream cake
recipe i partially followed: https://thegreatbritishbakeoff.co.uk/recipes/all/prue-leith-chocolate-mini-rolls/
replaced tool: it’s the same one that i used for “chocolate mini rolls” but instead of using two flat tins to bake, i used one deeper square tin.
i started around 9pm when ‘7th bake’ loaf was proving.. and i was done with this around 9:40pm.
cake was not as spongy as i wanted and buttercream was grainy. not sure about what to do with cake b/c it is meringue batter but for buttercream-- i learned from Andrew, gbbo show, that sugar has to be added little bit at a time so cream doesn’t become grainy. will try that next time.
jan19, 2020
super soft milk bread loaf
time: i started (mentally) at 7:35pm and enjoyed around 11:46pm.
it still wasn’t completely cooled when i cut it.
(see below for replaced things and recipe i followed)
i made a video for this post actually, here... it did NOT turn out the way i imagined AHHAAH.. it turned out to be a hard exterior, soft inside..tasty..bread.
As you can see! :D ... Err... can you picture a fluffy regular bread loaf? That was what i intended.. and it came out to be this large larva..slug looking thing.
Well it sliced ok! not bad for some kind of bread actually! and can you see a lil face? D: cute cute.
I mean... it doesn’t look too bad when I sliced all of them! Whee!And they actually tasted good! Just not as a fluffy...super soft..milk bread loaf.. but i am pretty proud of myself.. welps. better next time!
*also, i mentioned that i was baking loaf and improvised chocolate cake from prue leith's chocolate mini roll cake recipe-- that will be in my '8th bake/ hidden video' in my next video& post !
recipe i followed: https://youtu.be/rLec1qGY8l0
replaced things: brown sugar i.o. regular sugar, oat milk i.o. whole milk, all purpose flour i.o. bread flour.
jan 12, 2020 sunday
BRITISH BLOOMER and SOUFFLE PANCAKE
made souffle pancake and enjoyed in between bloomer.
started around 4:11pm and finished bloomer, enjoyed around 8:30-9pm
i’ll never double bake like this again
Getting ready to prepare dough for "Bloomer” so i can get started on “Souffle Pancake” while “Bloomer” is proving :).
Salt on one side, yeast on the other, olive oil over.
Cleaned the counter top so I can work the dough! Phew.
Mixing? dough with my hand!
Little blob of casualty.
Whoo. Dough forming. Sticky and wet but Paul says this is ok.
Oil on counter to knead dough. Actually it was so sticky that it was clumping onto my fingers like crazy to a point where I could not see my hands nor move them around.. like boxing gloves. So I added more flour... which I think I made a mistake of.. b/c it felt a bit dry the second time I kneaded it.
Dough back in the bowl and covered for proving.
Now preparing to make “Souffle Pancake”! Yay!!
WARNING: Loud hand mixer whisking video.
Beating egg whites to make meringue. Mmmmmm...
Dough is proving! My baby :).
“Souffle Pancake” dough put onto pan to cook! mmmmmHHmmmm looks sooo FLUFFYYY
Flippin the “S.P”. You can see the jiggles. I should have made them higher though. It is not AS jiggly.
Whoo!!! It’s DONE!!!!!! Not bad for 2nd time I think..
Sharin~
I forgot to take photo when proving was done. It looked fluffy and round~ and it was pulling SO satisfyingly!!
Look at video below.
Whoo that stretchy goodness. Time to knock all the air out.
Air has been knocked out and I tried my best to kneaded learning technique from Paul. Time to prove again in this shape. As you can see, it looks a little clumpy.. I think it is because I added too much flour before thinking dough was too wet and not it got very dry... :[
Recipe says to prove it in a plastic bag but I don’t have any bag big enough to not let the dough touch the bag when it rises so I proved it in the oven. Heat was not on at all.
Proved! Yay! but it proved side ways, oops. Lol! I wish Paul can tell me what I did wrong @.@.
Sprayed water and put some flour! It felt really soft and bouncy :).
Put slashes with serrated knife but maybe it was a bad idea b/c slashes look really lumpy! :( Eeek..
Anyway! Baking now!!
WHOOOO!!! WHAT!!!!!!!! My first bread!! Baked! Crazy!! It’s REALLL!!!
Dusted off some cooked flour on the outside. Keke. Cooling now.
Cutting! Yeah!!
Annddddd ... there it is :) a filtered photo b/c I realized my cutting board doesn’t look too nice. And my dinosaurs here too :) Tada!!
souffle pancake
recipe video: https://youtu.be/pQGJ7o4oFe0
tools: large bowl, big glass bowl, 2-3 small bowls, large wooden spoon, silicone spatula, large pan, large circular cookie sheet for covering, baking scale, flat spatula, stove, timer.
jan 5, 2020 sunday
started around 4pm ish? and enjoyed around 6? 6:30pm?
BAKED souffle pancake for the 1st time!
I didn’t know I needed cover for my pan.. I used cookie sheet that left some gaps.. Also lost a bit of dough because I was using wooden spoon to scoop it out the from the bowl since I didn’t have silicone spatula to scape off every bit.
Looking good!!! but flat Hehe.
Used smaller pan but left same timer.. Burned for some reason. Perhaps the heat was gathered too much? Also used cookie sheet to cover but it was able to cover the whole pan.
Yay so burnt and unburnt! Both a bit flat.... Next time I need to put more dough!
and get silicone spatula and something to cover the pan!
Sharing the goodness Wheeeee. Which... soon...deflated...
video: https://youtu.be/J4VYMNUg3QM
tools: large bowl, big glass bowl, 2-3 small bowls, large wooden spoon, large pan, smaller pan, flat spatula, stove, timer.
this is the one i added 2 more eggs to batter and used cookie sheet that was bigger so that i can get thicker/bigger bake..but somehow the cake came out half rubbery and dark on the bottom and fluffy on top. should i have baked for a longer time? i wish i would’ve taken picture of it but i was too embarrassed.
i didn’t even take photo of finished bake. :(
but!! going forward!!! even when im embarrassed, i will take photos and post!
b/c it’s part of learning-- i can look back and see my progress and all!
MYHUSBANDISSOSWEET 😭😢
i wanted to bake ALL WEEK and waited til weekend but was busy all weekend plus feeling lethargic.. voila..
it became sunday night 10pm... feeling frustrated and hopeless, i was in distress but still i wanted to bake bc i have a habit of wanting to do things but i dont.. i was like 😫😢😰😡NO! im gonna do it!!! i need to BREAK MY CYCLE!! so i walked into kitchen determined but frustrated and upset at myself...
Then I see !!! that he set this up so i can bake to my heart’s content and flutter in freedom.. 😢🕊 even my baking cap!! 😫😫
AND SO HERE ARE THE RESULTS!!!
💩minty 💩chocolate 💩mini 💩roll 💩cakes 💩
** those are chocolate, not 💩. if you dont see the difference that means you are 💩.
mwa. bon appetit. baking dw.
2nd time baking 🙂 much better than 1st one!
first bake was “chocolate mini roll cakes” by prue leith.
dec 7, 2019 saturday
Wow, I had no idea what I was doing.
Mind you, this is my FIRST TIME BAKING. EVER.
I started around 2:30pm thinking I will have more than enough time until my eye doctor’s appointment which is at 4pm.. NAHP. WRONG.
I had to go to doctor’s in the middle of it and then had dinner so.. I got back to baking around 6pm? and finished around 9:30pm =__=!!!!
I guess 45min was for people who know what “folding” and all the baking terms mean and have all the tools and ingredients ready.
I didn’t have any tools, I was scared, doubting myself b/c I really wanted to do this but I was crippled with fear that this is one of the things I say I will do but never get around in doing it, causing me to just feel absolutely horrible at myself.
Anyway, had to get handmixer, mixing bowl, cooling racks, baking trays, baking scale, etc-- things I had no idea that I needed. I thought I can only get the things on the recipe but nooooo I hadn’t had any basics. My husband and I also had to figure out how to melt chocolate, how to use hand mixer, how to use scale, ETC..
So I can’t believe I actually. ACTUALLY baked!!! Crazy of me and I’m amazed by it. It’s magic! Also, it’s hard to roll the cake than it seems... Hehe..
Also, rolling…….. I thought it was easy.. watching from #gbbo…
It does NOT work so well.
It is not easy. It cracked like CRAZY as you can see.. I wanted to throw everything away but nope. I just kept going.. so I can at least eat them in tacked piece and achieve something by sticking to the end! it was a challenge for me.
i think i need fluffier texture because my edges were pretty crispy— which, cracked of course.
i forgot to use piping bag so i drizzled with spoon! looks like a mummy.
Ha! but I am extremely proud of myself. It tasted GOOD and even my boss at work gave me A++ and that means a lot b/c I regard her taste level very high!
i have videos i took but didn’t edit them together. perhaps in the future!
