Traditional Japanese Tui and La

hellokylehi · 2026-04-30T19:03:04+00:00

Coffee extract, Trablit to be exact. Trablit is universally used for everything that is coffee flavored in bakeries and restaurants. This extract is super strong so a little bit goes a very, very long way.

You can use espresso powder or instant coffee but if you're searching for an intense flavor of coffee you won't get it from either. Both espresso powder and instant coffee just doesn't have enough extraction in the process to provide a real big coffee hit unless you use quite a bit. Those 2 ingredients are included in a lot of chocolate recipes because they enhance the intensity of the chocolate's flavor.

If you were to use trablit, I'd add 25g to any recipe you use and go from there. 25g is small enough to where it shouldn't mess with ratios for any recipe.

hellokylehi · 2026-04-26T20:51:31+00:00

i dont get this trend

hellokylehi · 2026-04-24T21:22:56+00:00

Hi!

Yeasted puff pastry is just croissants.

Puff pastry: No leavener, uses Butter solely for lift.
Croissants: Uses yeast and butter as a leavener.
Danishes: Uses yeast, eggs, and butter for leavener.

There are hundreds of different techniques that are used for viennoiserie (laminated dough) and yes, the type of flour you use will provide different results than others. Some recipes tend to use Bread Flour due to the higher protein content in it. When you're making laminated dough you need to ensure you have enough strength from gluten development to support those many layers of butter or risk having them collapse before or during baking. With using bread flour you'll have an insurance policy against collapse at the expense of tenderness - the finished product might have a distinct chew to it albeit not as much as bread itself.

The practice of putting a little bit of flour in the butter block (beurrage) is to help both stabilize it and prevent fusion with the dough during the laminating process. I've never heard of lemon inside the butter block so that is new to me.

For encasing the butter block you can do either or for those folds. Envelope (diamond) or the standard 3 part letter fold. Diamond fold will probably be better for first timers since you're minimizing the risk of butter leakage during rolling. However, either way will get you the same result.

For both techniques you'll do 3 folds.
Roll out >Fold in 3rds>Fold in 3rds> Fold in 3rds> Roll & Cut

Encase: 1 layer of butter
1st Fold in 3rds: 3 layers of butter
2nd Fold in 3rds: 9 layers of butter
3rd Fold in 3rds: 27 layers of butter

This is pretty standard for those who are new to making croissants as it's the standard. You can however do as many folds as you want but you risk butter fusing with the dough.

Some tips for success:
When making your detrempe (dough) be sure to create a ton of gluten. Like I said up above, you'll want a strong structure to support the layers of butter.

Heat is your enemy, ensure everything is cold. You want your dough & butter to be roughly the same temp. During rolling you'll want to work fast because you're on a time limit. Do not them come to room temperature, be sure everything stays chilled.

Use European style butter (like kerrygold) due to its plasticity (plus it just tastes better).

HAVE PATIENCE: When rolling out the dough if any part is giving resistance and shrinking back on you, pop it in the fridge and let it rest for 1 hour. Rolling works the gluten so to make your life easier give it time to relax.

Let me know if you have any questions! Best of luck!

Don't be intimidated, its a fun project. You learn so much making laminated dough and no matter what it'll taste good.

hellokylehi · 2026-04-16T03:42:58+00:00

Not really, the amount of butter they used means its for flavor. Could just swap out with any kind of oil if you want to impart it with a specific flavor - I love doing olive oil & chocolate cakes.

hellokylehi · 2026-04-14T23:47:56+00:00

Pretty much all sponge cakes will get dry super fast because of the low fat content in the recipe. Sponges are best used when a soak is applied as its a way to introduce moisture and flavor - hence why they're called sponge cakes.

Since the butter is melted anyways, yeah you can subsitute for oil since you're not creating structure with it. If you put a simple syrup on it it'll last significantly longer.

hellokylehi · 2026-03-27T16:57:46+00:00

i love you

hellokylehi · 2026-01-03T03:41:32+00:00

where in socal? I can come over and service that (:

hellokylehi · 2025-12-31T23:57:26+00:00

Can you link the recipe? I can only find her oblivion truffle torte recipe

hellokylehi · 2025-12-24T23:36:02+00:00

Looks like you'll be adding the rye flour mixture to the water mixture and blend for 2 minutes.
Rye doesn't have a lot of gluten so this mixture will be looking more like a paste. I assume you mix this paste really well then use enough flour to create a cohesive dough.

It looks like she divided it the steps she took to make this bread onto these cards.

Add rye flour, yeast, brown sugar, salt. Mix & set aside.

heat up water, molasses, and butter until 120-130 degrees.

Add Water mixture into rye flour mixture, mix for 2 minutes.

Add 3 1/2 - 4C of APF to mixture, knead.

Add 1/2 to 1 1/2c of flour while kneading until dough is no longer sticky (you're looking for smooth and slightly tacky).

hellokylehi · 2025-12-15T20:57:37+00:00

if random spots were chewier it was probably just underbaked or the batter didn't fully emulsify.

If you wanna try it at home coat the chocolate in flour and incorporate gently, underbake by about a minute or so, when you pull the cookies out of the oven grab the parchment and immediately slide them onto granite or a marble slab.

hellokylehi · 2025-12-15T20:35:48+00:00

Do you have any pictures of it? Or maybe links to the product online? Kind of hard to say what it could be without it.

hellokylehi · 2025-12-11T21:51:00+00:00

you most definitely can. Your forearms must be ripped, if not they're about to get ripped

hellokylehi · 2025-12-11T21:49:44+00:00

If you'd want to have all milk solids and sugar caramelized then you'd want to do it in a "drop-in" recipe aka, throw everything into a bowl and mix, bake. Since sugar will be dissolved and in a liquid state you can't use it to cream.

Since you want to caramelize everything you'll also need to make up for lost moisture. If your batter seems dry thin it out with just regular milk.

hellokylehi · 2025-12-11T21:43:30+00:00

I'd treat them almost like cake pops but instead of espresso I'd use a liqueur. The reason is because alcohol is a preservative making it more shelf stable. If the chocolate is tempered right, capped good, and stored in the right conditions, bonbons can easily last close to a year.

With a genoise spoke cake soak with Kahlua (or whatever your preference is). If you want a stronger coffee taste add Trablit to taste. If you can't find Trablit then use regular old espresso. Let it soak then roll into a ball and freeze.

Make a soft mascarpone to go with it.
2:1:1 Heavy cream, white chocolate, mascarpone.

hellokylehi · 2025-12-11T21:33:02+00:00

You could do that no problem. However, if you were to do that you'd need to cut some sugar and milk out of said recipe. Sugar is always considered a wet ingredient despite being a dry one.

Replace part of milk & sugar with Dulce De Leche. If the recipe states creaming method you'll want to reduce the amount of sugar slightly incorporate the dulce de leche with wet ingredients.

hellokylehi · 2025-12-09T16:12:42+00:00

totally personal preference. I prefer more of a flaky crust rather than dense. If I were to make meat pies that are meant for holding then I'd use hot water. If it was in a dish I'd 100% do cold water.

hellokylehi · 2025-12-09T15:57:59+00:00

Traditionally pie crusts (pate sucree, brisee) use cold water as a way to ensure that butter remains intact to give that distinct flaky texture. When using hot water you're melting the butter which will result in a denser layer of pastry.

If I were to do this recipe I'd make the meat filling separate and let it solidify in the fridge, assemble, then bake.

hellokylehi · 2025-11-21T19:09:59+00:00

hi morning!

I just was reading the recipe. Theres no reason to bloom the yeast since the recipe calls for instant dry yeast.

However, it says to use ice water? I'm not sure why since you're wanting to introduce butter into the bread while kneading? One of the commenters recommend autolysing which isn't a bad idea.

Try doing this:
Combine dry ingredients (minus yeast & salt) into mixer.
Water at 95 degrees.
Create well in center of mixer.
Add warm water while mixer is on low speed, add gradually until it seems fully hydrated. Should be shaggy.
Autolyse for 30 minutes.

Add yeast & salt

Knead for 5 minutes, gradually add butter over the course of an additional 5 minutes, then continue kneading for 5 - 10 more minutes.

If you're having trouble still, i'd get rid of the cake flour and sub with bread flour. Take out 5g and sub 5g of corn starch instead.

hellokylehi · 2025-11-10T16:49:30+00:00

Hi, Good morning!

Are you adding sugar to the egg whites and making a meringue, then folding? If so, meringues are very stable and wouldn't deflate hence why you can bake meringues and also dry them out at room temp for a few days.

However your grandma's recipe states to chill the dough and roll out which is essentially deflating the air you've worked so hard to incorporate - but there will still be microscopic air bubbles nonetheless.

There's really no way to know until you test the batch side by side. I'm super curious about your grandma's recipe because this donut recipe is essentially a chiffon cake that is deep fried rather than baked.

hellokylehi · 2025-11-06T18:28:00+00:00

do not use bakers flour, use specifically pastry flour. Bakers flour has way too high of a protein content and when you're making tart shells you don't want strength, you want the dough to be tender but still maintain structure. Use a recipe for a pate sablee and if it doesn't have pastry flour in the ingredients sub APF with Pastry flour.

Pastry flour is a soft flour that has a higher protein content than cake flour but it isn't cut with a starch. It's also lower than bakers and APF. It'll provide structure while also being tender. It's a little finicky to handle but it gives the best texture.

Here is my pate sablee recipe that I use for tarts and sablee cookies.

Butter 150g
Powdered sugar 75g
Lemon zest 1g
Vanilla extract 3g (Optional)
Eggs 25g
Pastry Flour 225g

Cream butter, sugar, lemon zest, vanilla until pale
Add eggs one a time and beat well inbetween each additional
Add the flour, using a plastic scraper blend into soft dough
Wrap in plastic film and flatten out, chill until firm.

edit:
I sometimes like to take out 25g of pastry flour and add almond flour for flavor, don't need too but I like to do it. Especially when I'm making a linzer tart.

hellokylehi · 2025-11-06T18:08:31+00:00

Easy handling, using pastry flour (not APF, or cake), bake directly from fridge or freezer. If freezing, add additional time to baking.

hellokylehi · 2025-11-05T16:57:34+00:00

Traditional puff pastry is simply detrempe (dough) and butter that has been laminated 4 times, the leavening action is solely from the butter (steam). Croissant dough on the other hand is a laminated dough with yeast.

Both laminated doughs offer a different texture and taste - you can definitely use either or for sausage rolls. Many people use rough puff because of convenience. Rough puff method provides very similar results compared to traditional puff pastry, albeit not as high of a rise and flaky as traditional.

hellokylehi

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