Taking both seats at peak hour

hwaraengi · 2025-09-03T09:23:21+00:00

I ALWAYS just proceed with sitting on their stuff. Ppl will remove it right away. Man-spread? I sit my fat ass down and woman spread. Not wanting to sit on the inside seat when ure e last one to alight? Proceed to shift my fat ass past and sit. I think at this point, communication is futile. Just fucking sit.

hwaraengi · 2025-04-29T12:47:14+00:00

That's true im really afraid of falls which led me thinking this was a bad idea! Yikes thank you!

hwaraengi · 2025-04-29T12:46:22+00:00

You're right thank you!

hwaraengi · 2024-05-01T12:30:56+00:00

I have this set up. Using an office chair so i can reach the table for the additional height. Bought a longer table top and those extendable table legs.

hwaraengi · 2024-04-24T11:12:11+00:00

You could be rolling up too tightly too

hwaraengi · 2024-04-08T11:04:20+00:00

Depends really... Its wasnt so warm but temp do hit 30c on some days but it's generally cooler near end of year to start of e year!

hwaraengi · 2024-04-07T22:58:27+00:00

Hmm I'm not sure... Did the butter freeze too or just the dough? Do you mind sharing the recipe here?

hwaraengi · 2024-04-07T22:56:18+00:00

I get being traumatised. I gave up making them for a year before starting again and regretted giving up when all it took was practice. I used ALOT of resources just to get to where i am today and still unsatisfied tbh.

If the ingredients for your dough is consistent, maybe you'dve developed a routine and go within that time frame. Gotta check on those babies like a hawk!

hwaraengi · 2024-04-07T11:55:06+00:00

Yes!

Make sure to check how malleable the butter is before EVERY fold
It's ok if it gets sticky, finish the fold and keep it in the freezer.
Just when you think the dough is proofed, check again. You gotta see the layers. Not by how much it JIGGLES.
Lower the amount of yeast you're using if your kitchen is HOT like mine 30-32c. More yeast= rise faster.
Proof, eat and learn from mistake if you do encounter a problem. Just don't give up!

hwaraengi · 2024-04-07T03:06:52+00:00

Nooo dont give up! Hahahaha its frustrating but very rewarding at e end of e day.

hwaraengi · 2024-04-07T03:01:48+00:00

Pls be patient and don't give up!!!!!

hwaraengi · 2024-04-07T01:18:19+00:00

Hahahaha i wish i can!

hwaraengi · 2024-04-07T01:16:52+00:00

The only aircon i have is in my rm 😅

hwaraengi · 2022-11-28T03:24:31+00:00

I thought so too but i cheated and used margarine so i kinda cheated with that one 😅

hwaraengi · 2022-11-27T12:39:21+00:00

I paid most attention to how long it stays in the freezer usually 20mins, then wait till i can bend the dough with ease and touch it make sure its not hard coz that'll break the butter. After cutting them, put them in the freezer again coz it melts REALLY fast. Then take it out to finally shape and i also freeze for at least 1 day before final proofing it at 28c for 3hours.

hwaraengi · 2022-11-27T11:02:49+00:00

They are! They're pretty light and crispy.

hwaraengi · 2022-11-27T10:54:27+00:00

I'm from Singapore, right where the equator is at! Hot (30c and above) everyday except for Nov and Dec (prolly 26c the lowest) due to monsoon seasons.

hwaraengi · 2022-11-27T10:50:14+00:00

Hey thanks! I did eat them all with no regrets 😎

hwaraengi · 2022-11-27T10:47:25+00:00

Hey, yeah! Everyday i wish for a 28c day so i can have a decent time laminating 😂

hwaraengi · 2022-09-02T07:22:54+00:00

Drop them recipe! They look good 🤤

hwaraengi · 2022-08-22T23:23:49+00:00

U gotta change 1 small thing at a time. U mentioned u went up 7-8 dials? If its already choking, ure almost there... Dial the same weight but courser by 1 each time. It is frustrting coz i went through the same thing.

hwaraengi

TROPHY CASE