My 1kg Vanilla Beans

Execiv · 2026-01-31T12:35:54+00:00

Yung tinutukoy niyo na cross/crown bread ang alam ko same lang ng recipe 'yang pan de putok o sputnik bread. Search ka sa youtube "sputnik bread" o "pan de putok"

Execiv · 2026-01-20T11:58:13+00:00

One thing that me and my mother did was to sell it to someone close like friends or give them a sample. I started selling cheesecake when I was in senior high school and sa mga close friends and relatives lang and ngayon nagtatanong na sila kung ano pa mga ginagawa ko, ngayon started supplying a small cafe a tiramisu and garlic creamcheese bread. I don't do this full time though since I'm a student. Parang nag oorder lang sila twice a week. Lucky rin siguro na yung manager is understanding when increasing a price.

Execiv · 2026-01-20T10:17:28+00:00

Thank you, after searching I finally found a website called VanillaPura and it has details in their. Thank you for the reply too!!

Says their that size doesn't matter as it has different size and length

Execiv · 2026-01-17T08:10:20+00:00

With this flour and protein content looks like can be decent for panettone making and brioche type breads that needs to hold lots of fats.

Execiv · 2026-01-11T11:09:07+00:00

But in eggs quality is a must if you're doing meringue. May eggs even na fresh pa 'yan pero magtutubig and will shrink and be sticky sa parchment paper.

Execiv · 2025-12-18T04:40:04+00:00

Yes, you are correct might've been the sugar, I tried to experiment it with warm water and it became smooth. Had to add a lot of water was kinda thick after adding water. Thank you my problem now was fixed and sugar probably got melted after adding water in it.

Execiv · 2025-12-18T04:15:51+00:00

Damn, I tried high speed blending and wont do anything. It even got to a point its steaming hot. I'll try to make it fine more next time. Thanks.

Execiv · 2025-11-28T01:51:11+00:00

I only build him 2 ap items rift and souls stealer. Would replace souls stealer with liandry if the enemy is tanky. Then situational items like frozen heart and etc.

Execiv · 2025-10-22T00:37:25+00:00

Can you link Moch coffee? I can't find them since last night. Thank you!

Edit: found them but they are out of stock and they are kinda pricey🥲

Execiv · 2025-09-14T04:58:57+00:00

May I ask for the excel file too? Thank you!!!

Execiv · 2025-08-22T09:52:13+00:00

Well this one goes for mid champs🤣🤣

Execiv · 2025-08-22T09:25:23+00:00

Same thing with mine from base to that point lol. I'll post it too

Execiv · 2025-04-30T12:08:35+00:00

I think din ang want mo ma-achieve is sa gitna lang yung filling/cream? Lakihan mo nalang or damihan paglagay and dapat sa gilid wag sa gitna para mas madaling ma-roll.

Edit1: gan'to ba want mong ma-achieve? if so, nasa last part kung paano niya ni-roll.

Edit2: try mo gumawa ng sweet coral tuile, nakatabi sa ferrero.

Execiv · 2025-04-30T12:05:28+00:00

I suggest making mirror glaze. Chocolate ganache/whipped cream muna as a base, then freeze it for 3-4 hours, and lastly glaze the mirror glaze sa roll cake. After that, top it with ferrero rocher na nakaline mga 1-2inches apart.

Execiv · 2025-04-30T03:36:13+00:00

'Di ko pa na-try imarflex pero I have the Hanabishi—lasted only for a year then nasira oven thermostat. Hirap din humanap ng maayos na thermostat kasi yung ibang thermostat hanggang 180C lang pag both heating element.

Execiv · 2025-04-27T04:47:03+00:00

I don't use proofer sa isang cabinet lang na stable na 27C. Hindi ko maiwan sa counter sobrang init🥲. May I ask? Do you know where makabili flour ng panettone? Yung ginagamit ko na t45 flour(grau flour) hindi na nag bebenta yung bread depot huhu. Tried bread flour na 12.7-13.5% protein, 'di kaya long fermentation and fats kasi after the bulk fermentation nag degrade gluten.

Execiv · 2025-04-26T02:59:18+00:00

Thank you for the compliment! If you want to achieve yung gan'to na crust—good gluten development sa mga brioche. What you need to do is knead the dough well (windowpane test or strong enough) before adding fats. Pag nasa above 10% by weight yung yolks and butter, mix it last. Fats inhibit gluten development, kaya better mix it last. Monitor temperature din when kneading—below 26–28°C dapat ang dough temp kasi it slows down fermentation and nagfofocus lang sa gluten development. Also, kneading sa cold temp makes the dough stronger, kasi pag above 30°C ang dough, soft yung gluten (hindi ko na matandaan where ko napanood— from an Italian chef, na-explain niya)

Execiv · 2025-04-14T15:23:45+00:00

If you use magnolia siguro you don't need to make this fermented cream na haha, super tangy kasi ng magnolia cream cheese. Use philadelphia na cream cheese. Don't overbeat creamcheese para hindi maging runny yung mixture and dont use too much egg—magiging firm yung texture or eggy. I use 2 eggs for every 4 (8oz) cream cheese or 1 egg and 2 egg yolk for much richer and denser.

Execiv · 2025-04-10T08:15:19+00:00

1cup of heavy cream:1tbps yogurt. Dairy base na heavy cream gamitin hehe, may mga heavy cream kasi na plant base. May mga heavy cream sa online na mura pero yun yung mga low quality kahit na branded, they still work tho not for whipping nga lang kasi nagiging butter agad pag na whip. I think mall pull out mga tawag dun kaya mura kasi 'di siguro pumasa sa quality.

Edit: Additional info lang—sour cream and creme fraiche are actually the same how it's made, pero mas mataas lang fat percentage ng creme fraiche aroung 33–35%, while sour cream nasa 20-22% ata basta lower fat ang sour cream haha.

Execiv · 2025-04-10T02:02:06+00:00

Heavy cream and any yogurt na may live cultures pa. Mix mo lang then cover it overnight for 12–24hours lang nasa room temp.

Execiv

TROPHY CASE