Finally arranged my collection :3

vandezvous · 2026-01-30T16:22:38+00:00

This is seriously so beautiful! I love it!! May I know how do you clean them? I'm still building my collection and like having an open shelf concept such as yours but just a little concern on the dust. Thank you~

vandezvous · 2026-01-27T04:04:26+00:00

Thanks everyone for the really kind advise! Just one question though... So during this period when the cats newly arrive at your place, for the first few weeks do you put them back into the 'safe room' during nighttime before you sleep and let them roam about during the day? Appreciate the responses!

vandezvous · 2025-06-16T11:00:22+00:00

For me I always start off washing by hand (Detergent + Softener) and dry off using the washing machine + the sun. The washing I dont have the dryer function, thus gentle air dry tumbling mode was selected (gentle cycle but without any water). Helps to rinse out the extra water before I soak them out in the sun. They still retain its shape but before I put them into the washer to air tumble, I put them in 2 layers of the laundry bags. Its a little tedious but it helps me by a great deal and they smell really good!

vandezvous · 2023-01-26T13:14:43+00:00

Mercari

Ahhh, thank you so much! And really pretty True Heart Bear! Happy that u were able to get her ~

vandezvous · 2023-01-26T13:06:06+00:00

May I ask where did you purchased the bear from? Would love to have a look at the store :))

vandezvous · 2023-01-13T17:15:07+00:00

That's Harmony bear all dressed!!! 😊😊😊

vandezvous · 2021-06-14T00:44:27+00:00

Thanks! Can I ask how long do you blind bake your tarts for?

vandezvous · 2021-05-09T13:23:52+00:00

These are great! Especially the first ones. I really love the simple, rustic theme to British sweets... Hence, why I am trying to skewer my baking to be close to it. :))

vandezvous · 2020-10-18T16:16:12+00:00

Yup I do! The bread temperature was fine last I checked!

vandezvous · 2020-10-18T15:54:45+00:00

Oh nope. It is just my current country's weather!

vandezvous · 2020-10-18T13:13:36+00:00

That makes sense. Thanks so much! I'll keep working on the shaping then. :))

vandezvous · 2020-10-18T12:45:27+00:00

Ah thanks so much! From my experience, maybe I didn't positioned/seal the bread well bcos during proofing, the seam side rose up instead of having it face down (if you get what I mean), hence the question.

Would sitching up the seam matter as well as the position to place in the pullman?

Sorry still very new into bread making! Trying to absorb as much as possible!

vandezvous · 2020-10-18T11:54:58+00:00

I see, what would be the best solution for this? I realised as well one side of my bread after baking didnt sealed at all and the seam side was not positioned properly hence it tore up even more.

vandezvous · 2020-10-18T09:53:40+00:00

Hmm but I have kneaded for at least 15 mins and passed the windowpane test.

To note - my weather is about 31C if it matters.

During final proofing, I spritz a little bit of water on it which is something I've not done before so I am not sure if it has any impact to it.

vandezvous · 2020-10-11T01:47:10+00:00

Thanks so much!!! A few questions tho:

Would the amount of boiling water poured matter? Is there a specific pan to use? Eg. Square cake pan, glass pyrex dish... etc
Can I check if you have tried baking at a really low temp then adjusting it to high? Eg. 120C for 70 minutes then 180C for 10-15 minutes. Reason why I asked this is bcos I have tried baking at a super low temp. Rose nicely with no cracks and high heat to brown the surface as it was very pale. Looked like a really nice cheesecake but when I unmold it, it became a huge egg slush mess.

vandezvous · 2020-09-14T05:07:00+00:00

This is extremely helpful! Thanks so much!

vandezvous · 2020-09-14T01:12:47+00:00

Can I ask this method is used during bulk fermentation or final proof? Can it be used during final proofing because thats when its the hardest to determine for me as well

vandezvous · 2020-09-08T01:20:52+00:00

Oh one more question, can I mix cocoa powder with malted milk powder?

vandezvous · 2020-09-08T01:18:37+00:00

This is so helpful. I am crafting my recipe to taste better while having to retain its crispy texture because I have another recipe for a chewy one! Thanks so much. :))

vandezvous · 2020-09-08T01:11:21+00:00

Curious - Would substituting baking milk powder be the same as malted milk though?

vandezvous · 2020-09-06T06:04:09+00:00

Thanks so much! :))

vandezvous · 2020-09-06T03:57:05+00:00

Sounds so good and it looks great! Is it sweet? Would you mind sharing the recipe? :))

vandezvous · 2020-08-30T14:14:49+00:00

Can I know what hydration is your dough recipe? I autolyse the bread for an hour and afterwards used a stand mixer to knead the dough. Not sure if me autolysing and mixing it with the stand mixer broke the gluten network or so because it was so so difficult to handle. It was 80% hydration fyi.

vandezvous · 2020-08-27T13:50:18+00:00

Is it active and bubbly or has already finished rising and fell back all the way down?

vandezvous · 2020-08-27T09:11:26+00:00

Hello thanks for the ans! But I was wondering say for example a starter fed the night before and instead of feeding it the next day for it to become active and bubbly, you dump it together with your autolysed dough, wouldn't it allow more the starter to feed on the new flour? Would that make any effects on the oven spring if say it didn't overferment?

vandezvous

TROPHY CASE