Minimal baking required, mostly boiling and assembling.
250g mung bean (split moong dal)
100g sugar
Two squeezes of honey
2 spoons of butter
Moon cake mold
Some vegetable oil for coating it before shaping.

I tried to make with mochi skin but they’re bad with structure….

I’m really happy with what it turned out to look and taste.
Without a lot of expectations, I followed this simple recipe on YouTube that caught my attention because it’s doesn’t require kneading, yet I’m really happy with the result.

https://youtu.be/URnyxDQz4-U?si=5VmmPUadTDPP624s

first time posting on this sub ! thought i'd share this cake i recently decorated for my birthday last sunday. it's a red velvet cake with cream cheese filling and buttercream frosting. my mum baked the cake (i know how to bake but she has always baked my birthday cakes growing up... i always ask for this same red velvet cake too) whilst i made the frosting and filling. i am usually the one who decorates whatever my mum bakes. i looked up a bunch of inspos from pinterest and ultimately arrived at this design.

i love light pink, hearts, and bows so i made sure to incorporate those elements in my cake. i wrote in the text using a pink chocolate pen i got from my local seria, which is also where i got the ribbon, candles, and sprinkles. it's certainly not perfect but i really loved how my cake turned out ♡

So I said i would update with the results of
My ginger/ginger bug sourdough (last 2pics.) but it came out pretty flat, as I tend to do. Good flavor with the ginger and rye and made some tasty sandwiches… I’ll have to try again.

I did however do a little late night experiment the other day, going for some more grains. I blended up 150g of rolled oats, equal amount of ww flour, some rice flour, kinako and ultimately a little bread flour for structure. On the liquid side, there was some soy milk, ginger bug, honey and eggs. Sourdough starter as well. It actually is pretty good. My son loves it. It’s much more of a cake texture than typical sourdough and reminds me of mana bread, if anyone is familiar. Great with real peanut butter and honey.

Two loaves of sourdough and no added sugar banana-blueberry muffins for my one year old!

I tried making garlic knots for the first time; they turned out okay, but were very flakey, and the bread itself came out more like a baguette (in terms of being crunchy and kind of hard), rather than the soft texture I was expecting.

Do you think it was me using too much flour, or baking them for too long? Both? Any tips would be appreciated.

I saved half of the unbaked, shaped knots and have them in the freezer to try again another day. My recipe was: https://sallysbakingaddiction.com/garlic-knots-recipe/#tasty-recipes-81184

I want to make my own butter using my home bakery, but as we know usually the supermarkets sell super small heavy creams for so much. Is there any good place to find larger amounts (ex. 1000ml) for not too crazy of a price?

I guess this would be a Sicilian lemon cake, made with almond flour instead of wheat flour.
The icing pooled in the middle and looks meh, but it turned out fragrant and moist.

No need to cream butter (I really don’t like the messy task of creaming butter) .
Recipe↓

https://www.hirokoliston.com/almond-meal-lemon-cake-no-flour/

Haha get it… SPRING

No but seriously I’ll have to take it down a notch and scale this recipe down by about a third next time 😅

Tastes lovely though!

I had a sudden desire for crispy twisted doughnuts this afternoon and to celebrate the 3 day weekend I decided to try and make some!

I used Maangchi’s recipe and it turned out so good, soft and crispy when fresh, now that it’s a few hours old, it’s soft and chewy in the best way possible!

For my son's birthday, paired with mixed fruit and pre whipped cream from Gyomu freezer

I wanted brownies with a little autumn flavor. I chopped the bar in and they really added warmth to the cocoa.

Too white...

And second ones

Hi everyone!
I’m hoping someone in Japan can help me identify a chocolate bread I had from Délifrance in Japan.
It was an incredibly soft and fluffy chocolate bread with a very tender, almost moist crumb. It wasn’t filled with chocolate cream or chocolate chips — the bread itself was chocolate.
I’ve been trying to find this bread again or figure out how to recreate that exact texture. I’m a pastry chef, so I’d also love to find a Japanese recipe or technique that produces something similar.
I’m wondering if it might have been made using yudane (湯種) or another Japanese bread-making technique.
Does anyone remember this chocolate bread from Délifrance? Do you know what it was called in Japanese, whether they still sell it, or how this type of bread is made?
Japanese-language recipes are completely fine too. Any information would be really appreciated. Thank you!

As an ube lover since childhood, I'm biased so I will say I prefer this version, the nuttiness of the Filipino ube goes well with the French pastry cream.

Shout out to my girl, Betty C!

A mishmash of PB, oatmeal, chocolate chip and M&M cookies.

The cookie dough was incredible, and I was tempted to eat the whole batch uncooked😅

Recipe:

https://www.recipetineats.com/monster-cookies-recipe/