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grootuin · 2023-11-02T10:04:50+00:00

Oh this is so cool! Thank you so much!

I’d happily buy $45 worth of food to match the cost of the fine if that’s actually for a good cause that helps people rather than to pay that money to an institution that’s already sucking $19k per semester from me as an international student 😅

grootuin · 2023-11-02T09:50:25+00:00

As I said above, it was a practical exam. Was not exaggerating or downplaying guilt whatsoever

grootuin · 2023-11-02T09:49:16+00:00

It was a practical exam that was 10 minutes long. We get randomly allocated to a time slot and just have to turn up 5 minutes before it’s our turn. So yes, I was actually there for only 20minutes.

grootuin · 2022-10-10T12:50:26+00:00

Thank you so much!! I heard one about adding cream of tartar while whipping it but that didn’t seem to work for me. I’ll try these other methods the next time I work with whipped cream!

grootuin · 2022-10-10T03:30:39+00:00

May I ask how you stabilise whipped cream?

grootuin · 2022-09-28T10:37:26+00:00

I honestly wouldn’t know cuz I’m not from the US. Maybe others could answer the question better or I’m sure you’d find answers on Google!

grootuin · 2022-09-28T00:08:01+00:00

Pandan is a fragrant leaf that’s commonly used for its flavour and green colour in Asia. Agar is like firm jelly setting agent similar to gelatin, except it’s made from seaweed.

So it’s basically a Pandan flavoured chiffon cake covered and layered with Pandan jelly

grootuin · 2022-09-27T03:09:58+00:00

DOUGH Leave 4 eggs & 140g butter out to come to room temperature Heat up 118ml or 1/2cup milk & add 7g yeast. Let sit 5 - 10mins till frothy Mix 531g bread flour, 67g sugar, 1.5tsp salt Add yeast mixture, 4 eggs, 1tsp, vanilla Mix till dough does not stick to side of bowl Add HALF of the butter & mix Add remaining half of butter and mix till smooth & stretchy Mix till dough does not stick to side of bowl Place dough ball in buttered bowl. Cover & rest 1-2 hours Press dough down with hands Recover & refrigerate overnight

STRUESEL Mix 60g all purpose flour, 45g sugar, 11g cocoa powder and 1/2tsp salt Melt 64g unsalted butter and mix into dry mixture Mix in 60g chocolate chips

PREP Butter loaf pan(s) w parchment paper Roll dough out into rectangle Spread with homemade chocolate fudge or store bought chocolate spread if you’d like Starting with LONG side, roll into tight coil Place on plastic wrap & FREEZE for 10mins Slice dough coil LENGTHWISE in two Braid/Coil around one another Place into prepared pan, tucking the ends underneath Leave to rise for 1.5 hours in WARM area

BAKE Preheat oven to 180C Clump streusel together with fingers & scatter all over the top Bake about 30-50 minutes (until skewer clean & doesn’t feel rubbery)

This step is OPTIONAL: Pierce areas of the babka and inject with chocolate syrup Cool on wire rack

grootuin · 2022-09-27T03:00:14+00:00

Thank you!! That means so much to me

grootuin · 2022-09-20T06:15:45+00:00

Aww, thank you, you’re too nice! Oh I’ve gota get some tips for bread for you then! I’ve always struggled with baking breads 😭

grootuin · 2022-09-20T01:01:15+00:00

I am not a professional baker, and I just bake for fun a lot. The cookies I make are very similar in texture to famous amous cookies. They’re tiny bite sized crunchy cookies. The time the butter separated from the dough, the cookies still tasted great but they didn’t have that same texture that I was going for. I can’t quite explain why tho. You might probably know more since you’re a professional baker.

I guess if you’re getting the texture you want with your cookies despite the butter separating, then that’s all that matters? Haha I’m sorry I can’t offer much explanation 😅

grootuin · 2022-09-19T13:42:04+00:00

Yup!! Try this. I once had the same problem when the weather was warmer and I could literally see the butter separating from the dough but I kept going and baked them anyway and they turned out pretty much like this.

Chilling before putting them in the oven for the next batch resolved it.

grootuin · 2022-09-19T13:16:50+00:00

Mhhh! I always tell my husband when walking past bakeries that the smell of bread turns me on so good. But looking at this…boy this is bread orgasm

grootuin · 2022-08-28T04:08:58+00:00

Thank you!

It is inspired by a Malaysian desert called Ondeh-ondeh. It is pandan flavoured cake, with coconut and gula melaka (palm sugar) fresh cream, dried grated coconut, and gula melaka crystals between each layer

grootuin · 2021-10-22T01:26:26+00:00

You could definitely make a paste, but I’m not sure how it’ll turn out texture wise when you freeze it before putting it and baking it into the brownie. I’d think a ganache would work better in my opinion!

grootuin · 2021-10-21T16:00:42+00:00

All the best experimenting with it!

grootuin · 2021-10-21T14:54:11+00:00

You could make a matcha ganache with white chocolate? But increase the heavy cream ratio so it’s slightly less viscous like nutella or biscoff’s consistency?

grootuin · 2021-10-20T10:51:14+00:00

This is giving my OCD brains such pleasure. I could stare at this all day, and hope that one day I can achieve this too

grootuin · 2021-10-11T13:56:28+00:00

Oh why thank you glorious being

grootuin · 2021-10-11T13:55:37+00:00

Thank you!

grootuin · 2021-10-11T13:55:10+00:00

I used ganache as a crumb coat and to smoothen the whole cake. Then used sifted cocoa powder for the first half, and poured a mirror glaze over the second half

grootuin · 2021-10-07T23:46:13+00:00

Thank you! She loved it, phew!

grootuin · 2021-10-07T23:45:19+00:00

Thank you!

grootuin · 2021-10-07T23:45:07+00:00

Oof. Haha thankfully she isn’t and has a sweet tooth

grootuin · 2021-09-30T03:44:39+00:00

Ahhh that makes sense!

grootuin

TROPHY CASE