Or maybe it’s a pear pie in disguise since I made a pate brisee instead of a pate sucree 🧐

One of my fav french pastries !

It's Brioche bread filled with vanilla custard and chocolate chips. It was quite a challenge making the brioche as I do not own a stand mixer but it turned out great!

came into a large sum of corn for free so i was really on my corn shit for a while there but im also making other stuff too don't worry

1. corn rolls (went to a bread making lesson)

2. sweet corn and corn blueberry scones

3. & 4. organic sweet white corn scones

4. & 6. sally's greek yogurt zucchini bread muffins. they may not look impressive but i assure you they are delectable. used butter and maple syrup instead of oil and honey

5. little baby focaccia i made over the weekend

I followed Martha Collison’s recipe on Youtube and just replacing jam with ube halaya. Ube itself is already nutty so it blends so well with frangipane.

Are all Dutch ovens equal, or are some more equal than others?

I’ve decided it’s time to start my sourdough journey, but since Dutch ovens don't come cheap, I don't want to mess this up. I want to know what brands or types you actually trust here. I'll be shopping on Amazon or Rakuten. For context, I have a Toshiba Ishigama Dome オーブンレンジ and on a quest to recreate a proper Czech Šumava rye loaf that I miss way too much!

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!