I made whole wheat bread today. The composition of the flour is white flour : whole wheat = 60:40. Apparently, it’s not a good composition. No wonder when people make this kind of bread, they only use small amount of whole bread. Previously I made this kind of bread, too, …
Baking for Orders Lesson: Don’t be creative with the fixed technique
I got orders a few days ago. I thought I had done what I usually did with the recipes. Yet, the cakes were ruined! My husband analyze by asking me: Did you change what you usually do? I said, I baked at higher temperature and compensate it with time. My …
Chocolate Chiffon: Using Expensive Ingredients
View this post on Instagram A post shared by Miss Udin (@udinslife) Sometimes in baking, we have a lot of option regarding to ingredients brands. Today, once again, I found that expensive brand ingredients don’t always give the result I want. I used callebaut when making brownies. A …
Hazelnut Milk-Coffee and Aren Sugar
I made this drink twice and it’s soooo refreshing (This picture is just for illustration. I haven’t taken a newer picture because the drink is always finished before I took picture. haha. That picture was taken before I measure the ingredients, especially the coffee. The old color is lighter …
MOVING TO A NEW WEBSITE
My blog is moving to this new website: https://udinslife.my.id/ . Finally, I can move my blog content easily. Please update your bookmark here. My previous website is still available but I will delete it, soon because it takes my host space too much there. It was supposed to be for …
A Real Project To Test My Flour and Instant Yeast : DONUT
I tested my newly bought-and-open instant yeast on real project, that is Donut. Making donut is actually not as easy as it seems. A baker once said,”making donut is easy but not that easy. The dough is sensitive.” Other baker didn’t say so but he listed looooong notes to be …
The Death of Instant Yeast (I’m crying)
I bought a pack of yeast and stored it for weeks. I didn’t open it, yet. I bought it long before using it because I was active doing trial and error while making bread for daily breakfast. The just few days ago, I opened the pack and used the yeast. …
Banana Buttercake
I made Banana Butter cake few days ago. It was so delicious. I, once again, learned a lot when making this cake. This time, I would like to share my findings and few tips that you can try in your Banana Butter cake recipe. 1. The Banana TYPE. In my …
Chocolate Cipon (Chiffon) ~ Cold Meringue
I made a Chocolate Cipon (Chiffon) Cake 2 days ago. This cake is usually very difficult to make, even compared with common Chiffon Cake. Anyway, Cipon is my own naming on this cake. It’s like Chiffon but much more moist and a bit ‘sweaty’ inside the cake. So, it’s not …
About Japanese Cheesecake Smooth Surface (No Recipe, just TIPS)
So… I have been wondering how to make the surface of the cake smooth or only ‘hairy’ cracked that will be closed by itself later after it’s cooled down. I always have this feeling: I think, this has to do with the ‘brand’ of the cream cheese. I mean, every …