This is our second ‘Baking Class’ from a month ago. I had both nieces, Miss M – 4 year old and Miss R – 12 year old. They worked together to make the following breads.
The hot summer heat seems to have blown away by the powerful typhoons which has emerge most every week. It’s been raining, I mean ‘pouring rain’, feels like we’re back again into the rain season which is a rare phenomenon. The coolness helps me to slowly get back into the ‘baking mode’
My niece who has turned 13, no longer a small little baby girl has stared to share interest in ‘cooking and baking’ and this is a glimpse of our 1st baking class.
Although I think I have millions of recipes on muffins… sometimes…. I clean out my memory and try other people’s recipe as if I am making it for the first time.
At the midst of summer vacation for children’s lunch. Perhaps this may be a colorful and appealing lunch for small gatherings at home. I’ve done this colorful lunch sandwich a few times with a few of my incidental gatherings.
Trying to get back into the baking mode. ‘July 17th Sunday Bakery’, which most will be sent to my parent’s house where then be collected by my sister and brother and into the different avenues, stomach of my nieces and nephew. (lol)
Applying the bread dough from the ‘CUBE BREAD – MILK BREAD DOUGH‘ recipe, you trail off nor can’t go wrong by adding any type of beans
Working on a hybrid bread, I’m naming it….’Crobrioche’. It’s comes with a croissant buttery crisp crust + a soft brioche dough in the inside, a combination of these two doughs to form a loaf bread.
Fun to make ‘CUBE BREAD’… which I made quite a while ago, posted in Instagram but (apologies…) took a while to get around to putting it up as a post with recipes.
Calzones or Pizzas… by using a ‘foccacia dough’ instead of regular ‘pizza dough’ what’s the difference? ?? not really much but I think the foccacia dough is softer and less chewy than the pizza dough.