100% Whole-wheat Bread – Weekend Fun with Tangzhong & Semi-Autolyse Method

Baking Diary – Log 21 – 01.03.2014 OK, after a long, long post like the last, I want to go really light this time. So, Rose, what’s for today? 🙂 It gonna be nothing new, just creating and testing a … Continue reading

Revealing the Ultimate Secret of Tangzhong – Part 2: Examples of Recipe Conversion + Tangzhong Whole-Wheat Pull-apart Bread + Learn to Bake in Clay Pot

Baking Diary – Log 16 – 09.11.2012 This Tangzhong series intentionally includes two parts: The Universal Tangzhong Recipe Converting Formula and Examples. This is part 2/2.  Link to part 1, here. —————————————————- Hi guys, again, As promised in the previous post, … Continue reading

Revealing the Ultimate Secret to Softer, Fluffier Bread that Stays Fresh for Days – Part 1: My Universal Tangzhong Converting Formula

Baking Diary – Log 15 – 31.10.2012 —This post was written in 31.10.2012 — This Tangzhong serie intentionally includes 2 parts: The Universal Tangzhong Recipe Converting Formula and Examples. This is part 1/2.  UPDATED 09/11/2012: Link to part 2, here. —————————————————- … Continue reading

My Croissant Chronicle – Part 3 – And the Journey Continue… – My Collection of Danish Pastries’ Fillings and Shaping

Baking Diary – Log 11 – 19.05.2012 In the previous posts in this blog, you have learned how to laminate your dough. Here is my recipe with detailed instruction pictures at every step, suitable for beginners. Here is the review … Continue reading