Vegan High Domed Muffin Recipe

Soft and moist interior, crips outer shell, bakery-style high domed muffins. Blueberry or Coffee with Chocolate Chips. If you would like to read the adventure of how this recipe was developed, click here Yields 24 regular-sized muffins , because a dozen just isn't ever enough.  ----------DRY MIX----------- 625g (5 cups) all-purpose flour  2 tablespoons baking powder 2 teaspoon baking... Continue Reading →

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Developing Vegan Muffins

I baked 13 dozen muffins over 4 weeks and 9 iterations to develop this recipe. Yes, that's 156 muffins. It really helps to have plenty of friends to give them away. Previous recipes I used did not yield muffins with a bakery-style high domed top . Those recipes were really the same as cupcakes which rose in... Continue Reading →

Cinnamon Roll

Cinnamon circles Sunflower kernels Spiraling spice The bread of life Won-dough-ful rolls Refreshes my soul Kneading rest Yeast(is) the best Artistic pastry Created with poetry Endless pleasure Love without measure.     

Home made pizza

Using Tim Lahey's no-knead method for the bread dough. However instead of a pizza stone and peel, I used a baking sheet to transfer the dough onto my oven's baking tray. Grated cheese topping of mozzarella and cheddar. "Mozzarella is a southern Italian cheese traditionally made from Italian buffalo milk . Cheddar cheese is a... Continue Reading →

BAKING INGREDIENTS PRICES

Singapore rates as at March 2016.. updated Dec 2016. Updated Oct 2017 Rates are from Phoon Huat, Kitchen Capers, Mustafa, others. Flour - plain 1kg  $1.80 Flour - cake 1kg   $3.10 Flour - HongKong 1kg  $3.00 Sugar - castor  1 kg  $2.65 Butter - butler selection 200g  $1.55 Whipping cream - 1l   $6.10 Cocoa powder... Continue Reading →

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