Monday, January 15, 2018

Baking 2017

Better late than never, most of the stuff I baked last year. I was hoping to bake at least twice the amount of this since I supposedly had more free time, but that time disappeared pretty quickly.

Spinach and ricotta quiche







I understand why people 'blind bake,' so the pastry doesn't split and fill with with air whilst it's baking. It ended up being a bit soggy since there was a tear in the base whilst I was pouring the filling, so had to place a baking tray under the tin, then use extra pastry to 'glue' the tin to the tray so the filling won't spill all over the tray....It tasted quite nice, but the pastry wasn't light enough and tasted on the buttery side. There is probably a way to get the same amount of butter but then get a diff texture, but I just don't know how to do that, or even make a sort of flaky pastry without so much butter...



   Zumbo Baking-Raspberry and white choc muffins



Jap matcha chiffon cake

I don't have an angel pan since I only make this stuff literally once a year, but I still managed to get some height in a normal pan. Quite like the lightness in this cake.

Zumbo brownies

So rich and sweet, really need a cup of tea with this. Overbaked it so it didn't have the 'gooey' texture, but you can also have cake textured brownies anyway.

Those Zumbo stuff were from the freebies I got from being one of the first to line up on Zumbaron Day to buy a packet of Zumbarons (macarons).

Coconut flour, almond flour, flour, mixed berries, banana, cinnamon, whatever else I have in my pantry

Texture was more dense and bready. Why did I even buy a packet of coconut flour? It's so hard to use. Need like half a dozen of eggs which I didn't want to use to make a coconut flour cake, so went with this random thing instead. 

 Vanilla soufflĂ©

Accidentally turned the heat too high and cooked the flour a bit too much so the consistency was a bit gluey when I poured it into the ramekins...It did rise though, so at least this time I didn't over beat my egg whites, and it didn't have an eggy flavour like my last attempt since I actually put sugar in it this time.

I have a feeling my packets of almond flour has expired after a year. Goodbye $5ish...I thought a year expiry date would help force me to make macarons from scratch (this has been on my 'to do' list end of 2012 and just keeps on being there...).

1 comment:

  1. I love the quiche you made, the spinach looks so fresh and green inside it!

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