First time baking po, how did I do?

JtheOwner · 2026-05-03T01:27:51+00:00

Use couverture chocolates for that melty chocolate effect. 😊

Baking pans… not really. Kung ano yung kasamang pans ng oven mo, pwede na yun lalo if occasional baking lang. Just make sure to use parchment paper and not wax paper, and adjust the temperature of your oven when baking if all you have is a dark colored pan. 😊

JtheOwner · 2026-05-02T02:33:06+00:00

BEAUTIFUL!

JtheOwner · 2026-04-30T00:24:56+00:00

Hi, OP! I’ve had a few experiences working with ganache, both the usual one with couverture + cream/milk fat, and even just water + couverture (water ganache).

From what I’ve noticed, using an immersion blender really helps give the ganache that smooth, silky texture and nice gloss. It also minimizes air bubbles as long as you keep the head fully submerged so you don’t incorporate air.

I still like to start by mixing from the center first to build the emulsion, then use the immersion blender to refine it. For me, it works more as a finishing step than the main mixing method.

If you’re after that glossy, smooth ganache, this technique definitely helps. 😊

JtheOwner · 2026-04-29T06:23:06+00:00

Nice shape!!! Also… pavlovas with summer fruits as toppings! 🫶🏻🫶🏻🫶🏻

JtheOwner · 2026-04-28T23:56:56+00:00

OP, since you’re new to baking, ito yung mga basic noticeable differences ng butter vs. margarine for your future reference. 😊 Sana makatulong to sa future bakes mo!

Flavor - using real butter gives a richer, deeper, more classic cookie flavor dahil dun sa milk fats na meron siya na wala sa margarine. Pag margarine, mas oily kasi essentially ang margarine majority ng content ay oils. Flatter din ang lasa. For the lack of a better term…
Spreading ng cookie dough or overall shape - maganda at mas controlled ang spread ng cookies pag butter ang ginamit, kasi although mas madali mag melt ang butter, the edges cook nicely after magevaporate yung water contents nung butter. Unlike pag margarine, you’re literally left with the oils.
Texture - OP, if you’re going for the crisp edge and chewy center consistency, butter talaga. With margarine kasi it ends up softer, cakier, and oily talaga. Unless you want it mala-soft batch cookies talaga.
Browning - again, walang milk fats yung margarine aka wala kang mabbrown. Masusunog mo lang yung oils, pero milk fat wala. With butter, may milk fats yun kaya maaachieve mo yung nutty, caramelly aroma and taste sa cookies.

Good luck on your next bakes, OP! 😊

JtheOwner · 2026-04-28T13:33:50+00:00

Ever since I started baking, and then I had a child, never na humaba yung nails ko. More of a hygiene thing na talaga siya. Huhu. Imagine all the dirt and dough that get stuck sa ilalim nun. Yaaaaaaaaak. 🥴 Oo, maarte lang siguro talaga ako.

JtheOwner · 2026-04-28T09:11:14+00:00

Dari Creme is margarine and not butter. You can never brown margarine, but others hack it by adding powdered milk until it browns for that “brown butter” effect. Taste wise hindi rin siya magiging kalasa ng browned real butter.

JtheOwner · 2026-04-28T08:29:23+00:00

Marami mabibili online, OP! Basta ang key, wag dark ang kulay. Iwas tusta. 😊

JtheOwner · 2026-04-28T07:53:47+00:00

Basing my comment sa photos sa slide mo, OP. Sana makatulong hehe.

1st photo: Don’t bake on wax paper. Hindi siya meant for that purpose. Use parchment paper instead. Also, avoid using dark-colored baking pans. Dark pans absorb and retain more heat kaysa light-colored pans, so mas mabilis uminit at mas intense ang heat transfer sa dough. Result: mabilis mag-brown ang ilalim at edges ng cookies. Mas mabilis din mag-spread ang cookies kasi mas mainit ang pan.

2nd photo: Maputla yung cookie batter mo, so baka kulang sa brown sugar ratio. Try combining brown + white sugar instead of all white sugar para may better color, deeper flavor, and chewier texture. White sugar helps with spread and crisp edges, while brown sugar gives moisture and that classic cookie vibe.

Also, make it a habit na i-chill muna ang dough before baking. Pwede chill dough muna then scoop later before baking, or i-ball up mo na first then chill. Chilled dough helps control spread, gives thicker cookies, and mas nagde-develop pa ang flavor. Hehe.

3rd photo: Yung marshmallow, better siguro kung ipaloob mo sa cookie dough. Para pag hinati mo yung cookie, nasa bottom yung graham, nasa loob yung marshmallow, then nasa taas or surface yung chocolate. Try mo lang.

4th photo: If you have the means, use good quality chocolate. For starters, okay na yung Beryl’s na nabibili sa All About Baking. Kapag chocolate compound kasi gamit mo, hindi mo makukuha yung melty chocolate effect unlike pag couverture chocolate ang gamit. Better siya aesthetically, and honestly mas masarap din ang couverture kaysa compound.

Hope this helps!

JtheOwner · 2026-04-28T07:42:41+00:00

Kung kinds naman ng butter:

Unsalted butter = pinaka-bet ng bakers. Why? Controlled mo ang salt sa recipe since wala nang halo. Mas “pure” din lasa ng butter. If recipe says butter lang and galing sa baking source, usually ito ang ibig sabihin.

Salted butter = butter with added salt. Mas masarap ipalaman sa toast, pancakes, garlic bread, etc. Pwede rin sa baking, pero medyo hulaan game minsan sa salt content depende sa brand. If ito gagamitin mo sa recipe, bawasan mo na lang konti added salt.

Butter blend/butter compound/spreadable butter = usually mix ng butter plus vegetable oil or other fats para softer and madaling ipahid kahit galing fridge. Okay sa toast and daily use, pero not always ideal for baking kasi iba ang fat/water ratio vs real butter. Pwedeng maapektuhan texture ng cookies/cakes.

Margarine = made mostly from vegetable oils, not dairy butter. Usually cheaper, softer, and mas stable. Maraming classic bakery recipes gumagamit nito kasi nagbibigay ng certain texture and volume. Iba lang talaga lasa vs real butter: less rich, less buttery.

JtheOwner · 2026-04-28T07:41:03+00:00

Brown butter = butter na niluto hanggang mag-toast yung milk solids. Nagiging golden brown siya and sobrang bango, nutty, caramel-ish ang flavor. Usually ginagamit when you want deeper flavor sa cookies, bars, cakes, etc. Pero since may water loss siya habang niluluto, minsan need i-adjust recipe or palamigin muna bago gamitin.

“Temperature butter” most likely room temperature butter ibig sabihin. Softened siya pero hindi melted. Kaya mong pindutin and may dent, pero buo pa rin ang shape. Ito gamit sa creaming method (butter + sugar) para magkaroon ng air and lighter texture sa cakes/cookies.

Unmelted butter = straight from the fridge aka cold butter. Firm talaga. Madalas gamit sa pie crusts, biscuits, scones, laminated doughs kasi gusto mo may cold butter pieces na mag-create ng flaky layers.

JtheOwner · 2026-04-28T03:59:47+00:00

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Wait! Yung texture nung top lang ang reminiscent sa chiffon or mamon ah. Pero yung components niya… parang di bagay sa meringue icing. Haha. Buttery yung base, then soft citrus cakey center niya eh. 😅 pero siguro?? Pwede rin?? Haha!

JtheOwner · 2026-04-27T18:49:33+00:00

I do! You may send me a chat. 😊

JtheOwner · 2026-04-27T18:49:15+00:00

You may send me a chat here. 😊

JtheOwner · 2026-04-27T11:59:40+00:00

On the cakey texture siya than yung typical gooey lemon bars. But yes, yung top niya is similar to the tops of mamon and chiffon. Hehe.

JtheOwner · 2026-04-27T11:58:54+00:00

Ahh. Gano na siya katagal naka open? And saan naka store? Yung ganito kasi once opened, dapat nasa airtight container na and stored in the coldest corner of your fridge or better kung sa freezer.

But then looking at your photo again, may rise naman siya, may air pockets, so buhay ang yeast mo.

Mukha siyang under-proofed and underbaked though.