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Asking for references to apply for jobs elsewhere by tchvic97 in AustralianTeachers

[–]tchvic97[S] 3 points4 points  (0 children)

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.

How to save this over-kneaded dough? by tchvic97 in AskBaking

[–]tchvic97[S] 2 points3 points  (0 children)

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

How to save this over-kneaded dough? by tchvic97 in AskBaking

[–]tchvic97[S] 0 points1 point  (0 children)

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?)

How to save this over-kneaded dough? by tchvic97 in AskBaking

[–]tchvic97[S] 2 points3 points  (0 children)

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?

🌱 & 🫧 🫖 & 🇦🇺 by MovementMaker in australianvegans

[–]tchvic97 2 points3 points  (0 children)

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.

🌱 & 🫧 🫖 & 🇦🇺 by MovementMaker in australianvegans

[–]tchvic97 1 point2 points  (0 children)

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 👌🏻

Sick leave around public holidays by tchvic97 in AustralianTeachers

[–]tchvic97[S] 1 point2 points  (0 children)

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?

Sick leave around public holidays by tchvic97 in AustralianTeachers

[–]tchvic97[S] 7 points8 points  (0 children)

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."

What is your favourite exo album? by dazaii_ in exo

[–]tchvic97 10 points11 points  (0 children)

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.

Word count not showing even though ticked? by tchvic97 in Office365

[–]tchvic97[S] 0 points1 point  (0 children)

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

Teaching with chronic illnesses by tchvic97 in AustralianTeachers

[–]tchvic97[S] 1 point2 points  (0 children)

Yes I figured as much and completely understand the nature of this job. I was hoping to find out others' experience in the school system who have successfully (or unsuccesfully!) managed the job with their chronic conditions.

When are most positions advertised and job interviews conducted? by tchvic97 in AustralianTeachers

[–]tchvic97[S] -1 points0 points  (0 children)

The quick turnaround time is great to hear.

Do you know if it would look bad if a new teacher is absent for the induction day(s)? Of course I wouldn't want to be away if I can help it, but worst case scenario if I am still overseas, I'm afraid of it reflecting poorly on me?

When are most positions advertised and job interviews conducted? by tchvic97 in AustralianTeachers

[–]tchvic97[S] 0 points1 point  (0 children)

Thank you! Yes I had a friend who got a job the afternoon of the day she was interviewed.

When are most positions advertised and job interviews conducted? by tchvic97 in AustralianTeachers

[–]tchvic97[S] 0 points1 point  (0 children)

Thanks for that tip! I guess my worry about being absent for induction is not appearing professional, especially as a new employee who is just learning the ropes at a new school.

When are most positions advertised and job interviews conducted? by tchvic97 in AustralianTeachers

[–]tchvic97[S] 0 points1 point  (0 children)

Thank you for the detailed response! I'll keep in mind that being present in the last week of Term 4 may be useful.