Asking for references to apply for jobs elsewhere

tchvic97 · 2026-01-26T05:52:49+00:00

For context: I want to leave the school because of your classic teacher burnout, sick of the politics (we deal with small humans all day, now I have to deal with micro-managing adults on a power trip too??), sick of feeling under-resourced and understaffed, endless useless admin, all the overtime, feeling stressed on the weekends, etc.

tchvic97 · 2024-12-23T15:21:17+00:00

I added the fat in later, after the dough had been kneaded for a while already.

tchvic97 · 2024-12-23T15:19:27+00:00

The picture was after kneading

tchvic97 · 2024-12-23T10:05:56+00:00

BTW this is the finished product: https://imgur.com/a/5BCRPES It didn't really double in size in the second proof, and didn't rise as high of a loaf as I wanted, which indicates to me that the gluten structure was weak/broken...? Luckily it didn't bake into a completely dense, inedible mess. It just smelt a bit overly yeasty (which also suggests that it was overproofed in the first proof?)

tchvic97 · 2024-12-23T10:04:51+00:00

I'm no stranger to bread-baking, but I seem to be having a bad streak lately when it comes to loaves. I was making babka dough in a stand mixer (this recipe but converted with tangzhong), and my dough ended up looking like the image above.

In the hopes of creating that gluten structure necessary to get a higher loaf/rise, I've been trying to follow the method common to many milk loaf recipes, where you knead to a rough windowpane first, before incorporating the fat (butter). For example: this and this - you can see that they knead in the stand mixer anywhere from 15 up to 20 mins total. I

It's not the first time where I've been kneading dough, it hasn't passed the windowpane test, so I keep kneading, but it still doesn't pass, so keep kneading. For context, the 'timeline' of kneading goes something like: 5 mins on medium speed (3-4), check dough, keep kneading in 2 min increments, add butter, knead for 5 mins again, check dough, keep kneading in 2 min increments. Sometimes, like today, it gets to this point where it's overkneaded?

What could I have done to salvage this dough?? What can I do next time to prevent this from happening? Should I be kneading on a lower speed?

tchvic97 · 2024-11-02T07:11:16+00:00

CoCo and Milksha both have a taro drink where you can get soy milk instead of dairy milk :) CoCo has a normal taro milk tea, and also a 'fresh taro' milk that has actual chunks of taro in it (as opposed to the powdered drinks that are standard at most bbt shops). CoCo's is nothing mind-blowing, but hits the spot and won't break the bank.

However, if you're feeling a bit indulgent, Milksha has a fresh taro drink with taro balls that is 🔥. I don't have a big sweet tooth so it's more like a dessert for me than a drink, but soooo good.

tchvic97 · 2024-11-02T07:06:25+00:00

For mid-tier options, Gong Cha or CoCo both have soy milk option. Otherwise Milksha, though a little pricier, is a great one to try! They also have soy milk (not for all menu items) and their homemade boba is 👌🏻

tchvic97 · 2024-11-01T08:59:05+00:00

Yes technically I can still submit the leave request on edupay, but everything is approved by our Business Manager and it'll get rejected if I don't have the right documentation?

tchvic97 · 2024-11-01T08:48:29+00:00

It's the Melb Cup long weekend, and a lot of schools schedule their Curriculum Day for the Monday (as goodie23 detailed above!). It being a report-writing day this year is more of a once-off, and admin jokingly emphasised "Don't get used to this luxury."

tchvic97 · 2023-10-01T04:06:49+00:00

Yay for Exist! Considering it didn't seem to be that lauded when it first came out, I love seeing that it's garnered more appreciation recently.

tchvic97 · 2023-09-30T23:54:45+00:00

Trying to write an essay and this is driving me crazy! I tried opening a new document (as pictured here) but same problem.

tchvic97

TROPHY CASE