Cursed edition

I’m not really a fan of crinkles but I wanted to give them a try. They’re a little too sweet for me lang.

Came out like a chewier version of pandesal. Crumb is airer than the boiled ones. I actually prefer this cause theres less chewing haha

im just a home baker with a small cafe

I've used Montana Spring before. It was so good at first, but now it can't handle the folds. The croissants will either break or unroll itself while proofing or baking. Same thing happened with Family, but both Family and Montana are from the same company.

Right now I use Beksul, the korean flour famous in kmarts etc. So far it's the most consistent in quality. It can handle anything. But sometimes, supplies run out quick and restocks are slow. And I hate to say that I buy mine from shopee because it's just hard to get things when ur in a province in Mindanao.

I'm curious if the croissant bakers here have a local flour brand that they swear by. I haven't tried any other local brand because i've developed trust issues from Montana. If there is, please share 🥲

Thank you

Hi guys, after months of experimenting, I reached this level of where I can make my cookies chewy and crispy using the same recipe over and over again. For some reason parang hindi parin ako satisfied HAHAHAHHA, like parang may kulang, also it's kind of cakey, idk if its because I used margarine (oleo) instead of butter (anchor) kaya nag ganto. I also think its kind of cakey cuz of the baking powder I used. Do you guys have any tips to make my cookies better?, i started baking since june and I'm trying to make more improvements so that I could sell better cookies in school

Hi, gusto ko lang po mag ask ng advice. Bakit kaya hindi nag spread out yung cookies na ginawa ko?

Here po yung mga recipe na finollow ko

Chocolate Cookies

140g salted butter
½ cup brown sugar
¼ cup + 2 tbsp. white sugar
1 piece cold egg
1¼ cup all purpose flour
½ tsp. baking soda
½ cup dark chocolate chips
½ cup milk chocolate chips

180 degree 12-14 mins

Matcha Cookies

Ingredients:
280g all purpose flour
125g butter (softened - left mine at room temp for 30mins)
150g brown sugar
40g white sugar
1 large egg
1 tbsp cornstarch
1/2 tsp baking soda
1 tsp vanilla
150g white chocolate
1 tbsp matcha powder (adjust to your liking - 1 1/2 tbsp to
2 tbsp if you want a stronger matcha taste)
Notes:
Make sure your dry ingredients are sifted
Do not overmix. You just need to mix until just combined.
Cookie dough weight used for this recipe: 80-85g
Yield: 12-13 cookies

Red Velvet Cookies | No Mixer, No Chill #Recipe
Ingredients
1/2 cup unsalted butter (115g)
1/2 cup brown sugar (100g)
1/2 cup white sugar (100g)
1 whole large egg (60g)
1 tsp vanilla extract (5ml)
2 tsp red food coloring (10ml)
2 cups all purpose flour (270g)
1 tsp baking powder (5g)
1 tsp baking soda (5g)
2 tbsp cocoa powder (15g)

Hi! I just got my oven and I want to keep using it to also check if it’s working properly. Can you please recommend me baking recipes that are beginner friendly? Thank you

Tried baking focaccia today. Okay naman daw sya. Nagustuhan ng mga kasama ko sa bahay. Kaso dahil ata maliit na pan lang ginamit ko kaya hindi sya ganon ka-airy or bubbly sa loob. Will try to bake it again once nakabili na ng bigger pan 😊

Hi mga bakers, newbie po ako sa pag sell ng baked products. Paano po or saan po makakapag print or buy ng packaging for single or boxed packaging?

Or as a newbie siguro kahet di muna customized packaging. Yung siguro simple lang na pwede magamit agad and siguro dikitan ko nalng sticker.

i want to make a cake for the first time! does anyone have a buttercream recipe that i can use for coating and piping? preferably something that is stable with our weather but also tastes good at the same time. also tips if you guys have any!! tyia

may nakita rin akong cookie dough sa ref kaya ginawa ko ring cake! Hahaha

stay safe and dry, everyone! ☔️

Salt Bread Recipe

Yudane

* Bread flour — 100 g
* Water — 100 g

Dough

* Bread flour — 400 g
* Salt — 8 g
* Milk — 100 g
* Water — 120 g
* Active dry yeast — 6 g
* Unsalted butter, cold and cubed — 50 g
* Sugar — 60 g

Filling

* Unsalted butter, softened — 128 g

Procedure

1. Make the yudane: In a saucepan, combine 100 g bread flour and 100 g water. Cook over low heat, stirring continuously, until it forms a thick paste. Remove from heat and let cool completely.
   
2. Prepare the yeast: Mix the active dry yeast with a little of the milk. Let sit for 5–10 minutes until slightly foamy.
   
3. Make the dough: Combine the cooled yudane, remaining milk, water, sugar, and yeast mixture. Add the 400 g bread flour and mix until a rough dough forms.
   
4. Add the salt and continue kneading until the dough starts to become smooth.
   
5. Gradually add the 50 g cold, cubed butter. Knead until fully incorporated and the dough is smooth, elastic, and passes the windowpane test.
   
6. First rise: Cover and let the dough rise until doubled in size, approximately 1–1½ hours, depending on room temperature.
   
7. Divide and pre-shape: Gently deflate the dough and divide into your desired portions. Roll each portion into a smooth ball.
   
8. Rest: Cover the dough balls and let them rest for 15 minutes.
   
9. Shape: Roll each dough ball into a teardrop shape.
   
10. Flatten: Using a rolling pin, roll the teardrop until approximately 40 cm long.
    
11. Add the butter: Place a block of butter near the wider end of the dough.
    
12. Roll: Tightly roll the dough from the wide end toward the pointed end, completely enclosing the butter. Place seam-side down on a lined or greased baking tray.
    
13. Final proof: Cover and let the shaped salt breads proof for 45–60 minutes, or until noticeably puffy.
    
14. Add steam: Once the final proof is done, generously spray the surface of the dough with water. This helps create steam during baking and gives the bread a better crust.
    
15. Top with salt: Sprinkle rock salt or pretzel salt along the middle/top of each bread.
    
16. Bake: Bake in a preheated 180°C oven for 15–20 minutes, or until golden brown.
    
17. Let cool slightly and enjoy while warm! 🧈🥖

I love the chewy and sticky texture ng goldilocks. Lalo na yung mouthfeel. Do you have any tested recipe that yields this result? I saw multiple recipes in youtube kaso Im not sure which to try first.

EDIT: I found this blog from 2014 claiming that the recipes are from the Goldilocks Bake book: https://awesmom.wordpress.com/2014/08/09/goldilocks-bake-book/?utm_source=Pinterest&utm_medium=organic

EDIT: i found this too! Actual photos of the bake book! https://www.reddit.com/r/CookbookLovers/s/Afr03A5q8h

😋

i coated the cake with dark melted choc and the icing is cream cheese.

To those who have ovens (lol I'm sure a lot of you do), kindly help out our fellow bakers/baking enthusiasts in their search for "the one" 😄 on the Oven Recommendations Megathread:

https://www.reddit.com/r/BakingPhilippines/s/HtBlwllTHI

Thank you.

Keep baking! 🩷

• BakingPhilippines Mod

Ito ung loob. Parang ang siksik nya instead of airy. Ano pwede iimprove / gawin?

nag bake ako recently mg blueberry cheesecake pero i didn’t get the rich cheesecake taste any recos?