제과제빵

Today, I've got a chocolate chip cookie recipe that looks like it's straight out of a comic book. 🤗 Preheat your oven to 160°C and 180°C. Ingredients: 116g unsalted butter, 80g brown sugar (regular sugar is fine too), 146g dark brown sugar, 2g salt, 1 egg, 4g vanilla extract (optional), 214g cake flour, 2g baking powder, 200g dark couverture chocolate or regular chocolate chips (like mine). Dark couverture chocolate melts smoothly in your mouth compared to chocolate chips, which give a crispier texture. In the melted butter, add brown sugar, dark brown sugar, salt, and vanilla extract, then mix with a whisk. Be careful not to overmix, or the cookies will spread too much. Add the egg and mix well. Next, sift in the cake flour and baking powder, and mix gently with a spatula. 👍 Add the chocolate chips and mix them in by pressing down firmly. Now, we'll let the dough rest for about 1 hour in the freezer! (I only did 30 minutes, and it was enough). After resting, take the dough out, divide it into 80g portions, roll them into balls, place them on a baking sheet, and press down with your palm. This helps them spread into nice circles and bake better. 🥰🥰 Thank you so much for reaching 30 followers! I'll continue to share many delicious and simple baking recipes.

Today, I made Wack-Ube Salt Bread with my instructor. It's coated with sweet and savory ube, and wack, coated with white chocolate that makes an 'a-jak' sound when you bite into it. Plus, it's salty salt bread, so the combination is great, right? ☺️ Today's explanation might be a bit long, so I've attached photos. 😀 Oven -> Preheat to 210°C to 220°C (when shaping) 1) In one bowl, combine 1000g all-purpose flour, 50g sugar, 20g dough conditioner, 50g yeast, and 20g butter. 2) In a cup, combine 400g water, 100g ice, 150g milk, and 50g condensed milk. Combine 1) and 2) in a mixing bowl and mix until the gluten is fully developed. 👍 Then, let it undergo the first fermentation for 40 minutes. Divide the dough into 80g portions. Shape them into tadpole shapes to prepare for the final shaping. You can easily find detailed salt bread shaping methods by searching on YouTube! After shaping, cut the butter block into pieces to fit inside the salt bread. Roll them up, place them in the pan, and let it undergo the second fermentation for 30 minutes. Take them out and bake. Once baked, brush the bread with melted butter. More details in the comments.

Brought you a simple dessert after a long time. It's a small choco cake you can easily eat 🤑 With just 3 ingredients, you can microwave it anytime, anywhere 😆 1 egg, 2 tbsp cake flour, 2 heaping tbsp Nutella, a pinch of baking powder Crack the egg in a bowl, add cake flour, and mix with Nutella using a whisk. If you have baking powder, you can add it, or skip it if you don't 😎 But it'll rise better if you add it, right? Then, top with chocolate chips, microwave for 1 minute, and scoop it out with a spoon to enjoy 🩷

I was super nervous when I went to get my bread baking certification... But everyone else who came for the practical exam had these really fancy and cool baking uniforms. I think I was wearing a basic white one back then... They had Taegeukgi (Korean flag) patches and what looked like fancy academy logos, it was all so flashy and cool. I was feeling intimidated for no reason... but then the theme was announced: emergency bread. Ah... I was so relieved. I quickly mixed the dough, divided it, put it in the bread pans, set the oven temperature and time, and put it in.... Since it's bread, it needs to bake for 40-50 minutes in a deck oven, so I cleaned up my tools and was having some instant coffee from the judges' table... Suddenly, there was a commotion in front of the ovens.... I wondered what was going on and looked over. People who looked like fancy martial arts masters in their robes were opening the ovens less than ten minutes after putting their bread in, taking them out, and everyone was freaking out... Ah... I was disappointed... Only a few of us, including myself, stayed seated. Everyone else went out to check the ovens again and again... Anyway, I passed... For pastry... I'll share that story next time....

I originally planned to post a cookie recipe I made at school, but due to circumstances, I couldn't make the cookies and ended up making chocolate muffins instead 🤯😢 500g cake flour, 300g sugar, 300g butter, 300g eggs, 5g salt, 2g baking soda, 8g baking powder, 60g cocoa powder, 176g water, 30g skim milk powder, 180g chocolate chips Oven at 155°C to 185°C If you're using a mixer, cream the butter first on speed 3, then add sugar and salt, and gradually add the eggs in 5-6 batches. Next, add the dry ingredients, then the water, and only half of the chocolate chips. The rest will be used as topping. Then, line your chocolate muffin tin with paper liners, fill them 60% full, and bake. For those mixing by hand... your arms will die. Seriously, use a machine if possible. 😎 Have a great time and a happy, delicious Chuseok with your family! 🥰 I'll find and post an oven-free recipe later! 🚫

Today, it's bread. It's butter top bread. Well, it's just bread lol. It's delicious with jam. 😆 1200g bread flour, 480g water, 48g yeast, 12g dough conditioner, 22g salt, 72g sugar, 240g butter, 36g skim milk powder, 240g eggs You'll need about 60g of melted butter for drizzling later. Oven at 190°C (preheat) and 180°C (baking) We're going to mix. Add all dry ingredients, then eggs + water, and mix on speed 1. Then add butter and mix on speed 2, then increase to speed 3 to develop gluten. Once the dough is ready, shape it into a ball in a large bowl and let it undergo its first proof for about 50 minutes. 😎 After the first proof, take it out and divide it into 460g portions. You'll get 5 loaves. Let it rest for about 10 minutes (intermediate proof), then shape it. Refer to the photos for shaping methods. 🤗 Then, let it undergo its second proof for 30 minutes. After that, take it out, make a 1cm deep cut in the center with a lame, and pipe the melted butter you prepared onto it. Then, bake it in the oven. 🍀

This is a tiramisu I really love. The fact that a 19-year-old loves coffee so much 😅 It's a size that's really easy to make at home or give as a small gift. Ladyfingers, cream cheese, and the containers are shown in the photo. Mascarpone cheese 500g, condensed milk 150g, espresso or instant coffee (the taste will be very different), ladyfinger cookies 9 pcs, cocoa powder Makes 3 servings (95/90/83×45mm) First, lightly whisk the cheese in a bowl. Then add condensed milk and mix. Next, dip the ladyfingers in espresso coffee. Enough. If using instant coffee, mix 2 tablespoons with 6 times the amount of warm water and let it cool. Then take out the soaked ladyfingers and cut them with a round mold. After that, put the cream you made earlier on top, let it age in the refrigerator for 6 hours, take it out, and sprinkle with cocoa powder, and it's done! 🎉🤩 Wouldn't parents or friends love it if you made it for them? Spending dessert time together makes the day truly happy ☺️😍

Today I've brought another simple cheesecake recipe. It's a dessert that's also on YouTube, but I know watching YouTube can be a hassle with ads, so I've organized it neatly for you all 😊 7 Lotus biscuits, 1 piece of butter, 5 spoons of cream cheese, 2 spoons of sugar, 1 egg Add vanilla essence if you have it, but it's okay if you don't. Crush the Lotus biscuits finely in a bowl. Mix them with melted butter. Then, in another bowl, mix the cream cheese, sugar, and egg. (Add a drop of essence if you have it.) Pour the batter into the bowl with the Lotus biscuits. Then, microwave it in 30-second intervals 4-5 times and let it cool down. Finally, decorate it to your liking and enjoy. 🤗

Our golden-handed Bambi Your precious baking creations I came to take a look haha As a bread lover, I just couldn't pass this up haha

I brought a simple recipe. It's a snack anyone can make with just cream cheese. 2 tbsp cream cheese, 1 tbsp milk, 1 egg, 1 tbsp sugar, a pinch of salt Air fryer -> Bake at 180°C for 15 minutes Microwave -> About 1 minute 30 seconds. If it seems undercooked, add 30 seconds at a time. The microwave version isn't drastically different, but the filling will be softer and more custard-like compared to the air fryer. Mix the filling well. Press down the bread with a spoon. Then pour the filling into the depression and bake in the air fryer at 180°C for 15 minutes. If you don't have an air fryer, use the microwave. 👻😊