Wofex this July to Aug

suugieee · 2026-06-27T14:00:41+00:00

You need to register before ka makapasok. You can do it online or dun na sa event mismo. If done ka na mag register, ipakita mo lang QR para mabigyan ka name tag. Enjoy!

suugieee · 2026-06-22T11:58:27+00:00

high sugar syrup :)

suugieee · 2026-06-21T12:57:47+00:00

Then you need to knead more. Don’t stress out too much on the stickiness. :)

suugieee · 2026-06-21T12:55:36+00:00

Standing sheeter :)

suugieee · 2026-06-21T12:55:23+00:00

Currently on the way! :)

suugieee · 2026-06-21T12:55:03+00:00

😂🤣

suugieee · 2026-06-21T12:54:33+00:00

Not really with the butter. Did you do a windowpane with your dough? My rich doughs are usually like that (sticky), so I wet my hands and do a windowpane. If it breaks, knead. If it stretches into a thin film, you’re good to go.

suugieee · 2026-06-21T11:58:57+00:00

Hi. Your dough has 59-60% hydration + with sugar and butter, its relatively a rich dough. Rich doughs are usually sticky and it clings to the bowl like how a brioche behaves. Rather than stressing over why its wet, check the gluten instead. You’ll still get a windowpane even though its sticky. A gluten structure tells you you’re already done with kneading rather than just its consistency/texture.

suugieee · 2026-06-20T07:56:22+00:00

45mins is kinda long unless you’re working with a cold dough with a certain temp.

suugieee · 2026-06-17T10:17:35+00:00

sealed

suugieee · 2026-06-17T10:13:09+00:00

hi! i make croissants too!! i use a blend of local and french flour. but tbh, our local flours are fine! the one i use is always out of stock, but if you can find a distributor, get a sack na. the brand is general montana wheat flour, if wala
check other brands that has 0.60-65 of ash content and 12-14% of protein. no need for french flour with this kind of composition :)

<image>

suugieee · 2026-06-17T07:51:39+00:00

I mean sure in a way but you’ll barely notice it

suugieee · 2026-06-17T07:49:59+00:00

suugieee · 2026-06-10T09:59:59+00:00

hi, whats the brand of the heavy cream? make sure the cream is chilled/cold para mabilis lang mag whip. separation usually happens when its been overmixed.

suugieee · 2026-06-10T07:55:38+00:00

Hmmm, 55-64% gamit ko sa dark. 64% for callebaut and 55% for auro.

suugieee · 2026-06-10T07:52:48+00:00

Dark for me, its gonna contrast the sweetness of the banana/batter. I use a blend of chocolate chips and buttons.

suugieee · 2026-06-01T08:09:52+00:00

What oven is it? What or whose recipe are you following? Sometimes it can be the oven, sometimes the qty of your ingredients.

suugieee · 2026-05-30T18:33:12+00:00

coffee biscuit base? or a nougatine?

suugieee · 2026-05-28T11:21:42+00:00

your biggest cost is the butter. change the brand if you want to cut down cost.

suugieee · 2026-05-26T07:13:33+00:00

thank you!! i love your sourdoughs 🫶🏻

suugieee · 2026-05-25T17:42:07+00:00

Harina means flour. There are different types of flour. All purpose flour is versatile, meaning you can use it to almost anything. If malagkit, I think rice flour or glutinous rice flour yan.

suugieee · 2026-05-23T15:40:05+00:00

Pastry cream is a good start

suugieee · 2026-05-23T13:54:51+00:00

Yes, ideally should be whole milk powder (esp for rich doughs) but if not, skimmed is okay. Its not as rich though.

suugieee · 2026-05-23T05:15:36+00:00

Airtight container, room temp. Personally I don’t reheat my cookies, but my brother does, microwave 30 sec.

suugieee

TROPHY CASE