My Comeback (yet again, yay) – Final part of Paté Génoise – Branch 1: Butter Cake – My version of Classic Butter Cake – Two-stage vs. Creaming

Baking Diary – Log 18 – 07.06.2013 Hello, I am home. 🙂 Is any body here? It’s been months since my last post. I sincerely apologize for disappearing without any notice. I needed a break from blogging; I could not … Continue reading

Paté Génoise – Branch 1: Butter Cake – Introducing the Two-Stage Method – Variation: My Very Muddy and Velvety Chocolate Mud Cake

Baking Diary – log 18 – 26.11.2012 Hi guys, I am back! How are you? 🙂 Remember in the last post, I have introduced the Creaming Method of making Butter Cake, together with my Ultimate Pineapple Upside Down Cake reicpe? … 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