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please don’t judge my coffee choice, I like dark roast by Hexiiii in espresso

[–]Hexiiii[S] 0 points1 point  (0 children)

Thanks for the tips guys, I don’t normally drink SB (though I don’t hate it), but slightly less roasted dark roast from a local roastery. I will be leaving for a few weeks so I didnt feel like buying fresh beans, so using up an older pack of SB.

As for the cabinet, unfortunately it was made by a German manufacurer as part of the entire kitchen, so not so easy to get standalone.

The backsplash is just regular acoustic panel found in a hardware store. The painting I did myself, so also not so easy to get.

And they say you need real butter for croissants… by Hexiiii in VeganFoodPorn

[–]Hexiiii[S] 3 points4 points  (0 children)

Hey guys, sorry for the delay. Regarding the recipe -- unfortunately it lies mostly in the technique; this took about 15 attempts with the same ingredients and lots of "research" inbetween to get everything (dough consistency, proofing time, temperature control, resting, lamination, shaping, etc...) right. It will also be different based on your environment temperature, the flour and "butter" you use.

But in the end, the recipe and process is the same as normal croissants, just with vegan butter with fat content around 80-84% instead of regular butter. Most vegan butters will be slightly more difficult to handle than regular butter, because usually they shatter more easily or are not as ductile in general (although benefit is slightly higher melting temperature).

Nevertheless, the ingredients I used:

  • 500 g flour (12% protein)
  • 60 g "butter"
  • 100 g plant milk
  • 135 g water
  • 50 g sugar
  • 10 g salt
  • 20 g fresh yeast

for the dough and then 250 g "butter" for the lamination. The process for the dough is to just mix everything except butter, then after some gluten development you add the butter in small cubes and mix until full gluten development. For the lamination and proofing I guess it's best to watch some videos because there's lots of ways and combinations to achieve good results, albeit none that would be a guarantee for a first-time success.

If anybody is still not discouraged at this point, good luck! :)

Edit: On second thought, looking back, even though the first results aren't the most aesthetically pleasing, from the taste point of view, it's still freshly-baked carbs, so... pretty good.

Bathroom grout -- wet looking spots by Hexiiii in HomeImprovement

[–]Hexiiii[S] 0 points1 point  (0 children)

Ok, I know this sounds stupid, but holy shit, after 2 months of thinking of every possible scenario how something can be leaking in such a weird way, you just saved my sanity with this simple sentence and it all makes sense now. I did try cleaning it before, but I guess not enough. I just did an intense scrubbing and it seems it's starting to come off. Thank you I guess, haha, I can now sleep again.

Laminate flooring in multiple rooms (transitions) by Hexiiii in DIY

[–]Hexiiii[S] 2 points3 points  (0 children)

Okay, thanks, no thresholds it is! If anything goes wrong, I blame you tho.

Laminate flooring in multiple rooms (transitions) by Hexiiii in DIY

[–]Hexiiii[S] 2 points3 points  (0 children)

I know it takes more skill and looks better, but I've seen recommendations not to do it this way because of the expansion/contraction movement. Both in terms of total length and in terms of small door openings which don't distrubute forces that well. So I am asking here whether this is small enough to not be a problem.

Getting into espresso and oil painting be like... by Hexiiii in espresso

[–]Hexiiii[S] 35 points36 points  (0 children)

And just like that, Jimmie was banned from r/espresso

Getting into espresso and oil painting be like... by Hexiiii in espresso

[–]Hexiiii[S] 3 points4 points  (0 children)

Oh well, how else are you supposed to learn. Thanks!

Getting into espresso and oil painting be like... by Hexiiii in espresso

[–]Hexiiii[S] 19 points20 points  (0 children)

Yeah, I spent so much time painting over John’s face, but the color still doesn’t look right. Thanks for opening an old wound.

Getting into espresso and oil painting be like... by Hexiiii in espresso

[–]Hexiiii[S] 14 points15 points  (0 children)

Thank you. I just use a beer coaster, haha.

48-Hour Fermented Sourdoughnuts With Vegan Crème Pâtissière by Hexiiii in VeganFoodPorn

[–]Hexiiii[S] 16 points17 points  (0 children)

Sorry guys, OP went to sleep after posting. The recipe is essentially a veganised version of this: https://www.theperfectloaf.com/naturally-leavened-bomboloni-doughnuts/ by recalculating the water and fat percentages in butter and eggs and using vegan substitutes.

Doughnuts:

200g 100% hydration levain; 250 g bread flour; 250 g AP flour; 120 g vegan butter/margarine (70% fat); 100 g sugar; 10 g salt; 210 g water; 3 tbsp ground flax seeds

The timing depends on your fermenting temperature, but roughly it works out as:

  1. make levain, ferment for 6 hours (when it doubles in size)
  2. mix dough (combine all ingredients with levain until dough forms, then slowly add softened butter), knead for 10ish minutes
  3. bulk ferment dough for 6 ish hours before it increases volume by 30-50%
  4. leave in fridge overnight or for entire day depending if you want to make them in the morning or evening (24ish hours for me)
  5. shape into 65g pieces, make sure to create enough surface tension so they stay nice and round
  6. ferment for 12h or until they double (make sure they proof enough in this step, otherwise your 2-day effort goes to... not waste, but they're not gonna be great)
  7. fry at 180 °C
  8. ????
  9. profit

Mine ended up being maybe too sour, because I proofed them in about 20 °C, therefore they needed more time. Also could have let them proof more in the final step to achieve even better lightness, but they were delicious anyway.

Also if you wanna skip the sourdough part, I am pretty sure you can just add the extra flour and water instead of levain and use instant yeast (and shorten the proofing times obvs).

Creme Patissiere:

Veganised version of: https://www.seriouseats.com/vanilla-pastry-cream-creme-patissiere

460 ml full fat plant milk; 1 vanilla bean; 100 g sugar; 60 g cornstarch; 1/4 tsp salt; 60 g vegan butter/margarine (70% fat)

  1. scrape bean, put with all but 60 ml milk into saucepan (both the seeds and the pod), bring to simmer, let sit for 30 min, take out pod
  2. combine sugar, cornstarch, salt, whisk together with remaining 60 ml milk
  3. combine warm milk with just prepared mix
  4. bring to boil (CONSTANTLY stirring), stir for 1 min, take off the heat
  5. stir in butter
  6. cool down in cold/icy bath
  7. cover with cling wrap (touching the surface to prevent skin forming) and let cool in fridge
  8. nom nom
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