r/BakingPhilippines

Can't go camping in this weather so this would suffice for now ٩(ᐛ)و

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

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.

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

stay safe and dry, everyone! ☔️

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 😊

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

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! 🧈🥖

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

Experimenting with some ube powder and they turned out nice!

Hindi pa perfect hehe based on chef rv’s choc chip cookie recipe :)

😋

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.