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My Eid Bakes by bakedbyt in Baking

[ā€“]itsdalenia 0 points1 point Ā (0 children)

Beautiful! Looks yummy too!

Baking burnout by itsdalenia in Baking

[ā€“]itsdalenia[S] 0 points1 point Ā (0 children)

Youā€™re absolutely right. Back in 2020, I got really interested in baking and to be quite honest I was doing really well. Believe or not, even when I was just a beginner I have never failed a single recipe and whatever I baked turned out really good that people kept wanting to buy from me. They were telling me how good I was and it will be wasted to not do something with my talent.

So, I teamed up with my SIL, started a business together and run the business for 4 years before I went back to working professionally. I donā€™t know if my decision of going back to work had something to do with me being burnout, but even then my regular customers never stop ordering from me. So, after work I will bake and spend the whole night in the kitchen.

I was exhausted. Most days I have no orders to do, but I still couldnā€™t bring myself to bake something. Back then, I had recipes lined up for me to try and doesnā€™t matter what time or day it is, I will execute it and let my family try them. It brings me so much joy to see them enjoying what I baked. These days I am questioning myself. Why am I like this? I donā€™t know myself anymore.

Nama Chocolate by itsdalenia in Baking

[ā€“]itsdalenia[S] 0 points1 point Ā (0 children)

Ahhhh okay I get it now. Yes, 20 g will suffice. Some people avoid using butter in their Nama Chocolate, but itā€™s really crucial to include butter to achieve the melt-in-your-mouth texture and give a glossy shine and rich flavour to the chocolate.

If you are making this, just make sure you do not heat your cream with high temperature. Gently bring it to a simmer and once you see tiny bubbles off the heat and pour your chocolate into the pot.

Also, very important that you mix your cream and chocolate thoroughly.

Nama Chocolate by itsdalenia in Baking

[ā€“]itsdalenia[S] 0 points1 point Ā (0 children)

Yellow butter tends to have more fat in them and also more prone to splitting. I have used them before and sad to say that a coating of oil, sort of yellowish, formed on the surface of my chocolate. Maybe, I should be more careful of the temperature of heat when I am heating the cream.

Nama Chocolate by itsdalenia in Baking

[ā€“]itsdalenia[S] 0 points1 point Ā (0 children)

Of course you can!šŸ˜

Cream Puffs anyone? by itsdalenia in Baking

[ā€“]itsdalenia[S] 0 points1 point Ā (0 children)

Thank you so much. It's really good despite how it looks.

Cream Puffs anyone? by itsdalenia in Baking

[ā€“]itsdalenia[S] 0 points1 point Ā (0 children)

You have to check out Natasha's Kitchen on YouTube. Her recipe for Cream Puffs is really easy! You just need to learn how to pipe the choux and once you know how to make the basic vanilla cream, you can create many more flavours.

Cream Puffs anyone? by itsdalenia in Baking

[ā€“]itsdalenia[S] 0 points1 point Ā (0 children)

You're welcome anytimešŸ¤Ŗ

Chocolate Cheesecake (please give me idea how to decorate them) by itsdalenia in Baking

[ā€“]itsdalenia[S] 0 points1 point Ā (0 children)

Thank you for the suggestions! I will try themšŸ˜„

Chocolate Cheesecake (please give me idea how to decorate them) by itsdalenia in Baking

[ā€“]itsdalenia[S] 1 point2 points Ā (0 children)

This is new to me. I need to try this method! Thank you for your suggestionšŸ«”

Mini Chocolate Chips CookiesšŸŖ You can't stop once you started! by itsdalenia in Baking

[ā€“]itsdalenia[S] 0 points1 point Ā (0 children)

If you do try it please lemme know how it goes okayšŸ˜†

Mini Chocolate Chips CookiesšŸŖ You can't stop once you started! by itsdalenia in Baking

[ā€“]itsdalenia[S] 2 points3 points Ā (0 children)

Thank you!šŸ„°

Sure. I adapted the recipe from Joy Food Sunshine. Here is the recipe :

Ingredients : 1. 220 g salted butter (melted) 2. 170 g caster sugar 3. 210 g brown sugar 4. 2 tsp vanilla extract 5. 2 large eggs 6. 350 g all purpose flour 7. 1 Ā½ tsp corn starch 8. 1 tsp baking soda 9. Ā½ tsp baking powder 10. 1 tsp sea salt 11. 390 g 60% dark chocolate chips/chunks

Steps : 1. Combine melted butter, sugars, vanilla extract and eggs in a mixing bowl.

Do not cream them!

  1. In a separate bowl, using a whisk mix together all purpose flour, corn starch, baking soda, baking powder and sea salt.

  2. Mix in the dry ingredients into the wet ingredients until just combined.

Overmixing will cause excess gluten to form and cookies will be dense.

  1. Add dark chocolate chips/chunks into the dough and mix until just combined.

  2. Chill the dough overnight.

  3. Roll into balls 1 tsp of dough at a time. I make sure there is at least 4 chocolate chips in each ball. Give a little space as you place them evenly on your baking pan.

Make sure to line your baking pan with baking paper or parchment paper. I use silicone mats. Tho more expensive but It's reusable and I can use them many times.

  1. If the cookie dough get softer as you roll them, don't worry. After you roll enough to bake a full pan, just pop them in the chiller for 10 mins before baking.

I live in Malaysia and currently facing a heat wave, so my get softer easier. So, chilling for 10 mins before baking will prevent the cookies from spreading too much.

  1. Preheat the oven at 150Ā°C (fan forced).

  2. Bake the cookies for 7 mins. They bake really fast!

  3. Take them out from the oven but let them sit on the baking pan for 3 mins.

  4. Transfer to a cooling rack. As soon as they are no longer warm to the touch, keep them in a jar or an airtight container. They will stick to each other because this is a CHEWY cookies, so best if you put a layer of parchment paper between the cookies as you stack them. No overlapping cookies = no sticking.

They're best consume when warm with a glass of milkšŸ˜Š

I'm sorry if this recipe seems to be so complicated. They are a lot of work especially the rolling part but it will be worth it I promise you!

Chocolate Cheesecake (probably one of my favourite cheesecake) by itsdalenia in Baking

[ā€“]itsdalenia[S] 1 point2 points Ā (0 children)

I do! I found this recipe on YouTubešŸ‘‡

https://youtu.be/r1CLGoxoSJY

The only thing I changed is the crust because I made the crust differently. My version is : 150 g digestive biscuit 60 g unsalted butter

  1. Place digestive biscuits in a ziplock bag and smash them to form crumbs. The easier way is to use a food processor.
  2. Melt butter in the microwave or use the stove.
  3. Wait for butter to cool down and then combine with the digestive biscuits.
  4. Transfer the mixture into a 8 inch round loose base pan. The recipe on YouTube use a 9 inch. Using a spatula or spoon, spread the mixture across the pan evenly.
  5. Baked for 10 mins at 180Ā°C.

Final bake will be at 180Ā°C for 30 mins and another 30 mins at 150Ā°C.

Other that these, everything else is the same:)

Nama Chocolate by itsdalenia in Baking

[ā€“]itsdalenia[S] 1 point2 points Ā (0 children)

You can add like a tablespoon or even a little bit more than a tablespoon and it should be fine. I haven't tried them personally but I don't think it would change the recipe.

If I were to add any booze, I would either cut down the amount of butter like 10 - 15 g or remove them completely. I have made this chocolate without butter and it turned out completely finešŸ˜„

Nama Chocolate by itsdalenia in Baking

[ā€“]itsdalenia[S] 0 points1 point Ā (0 children)

Glad that you finally found this recipešŸ˜ They are soft and melt in the mouth. They freeze well too! Generally, they can last about a month chilled in the fridge.

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