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Croissant Tutorial 🥐 Dough 80 mL Water (Hot - 70°C) 80 mL Milk (Cold) 300 g Bread Flour 6 g Salt 7 g Instant Dried Yeast 37 g Caster Sugar 15 g Unsalted Butter (Softened) Butter Sheet 188 g Unsalted Butter (82% Butterfat) Oven 200°C/395°F for 1 minute then reduce to 175°C/350°F for 28 minutes

Best thing that I've ever baked.

Hot Cross Buns 🐰 Vegan Edition Dough: 650g bread flour (5 1/4 cups) 8g instant yeast (2 1/2 tsp) 70g white sugar (1/3 cup) 40g brown sugar (3 tbsp) 6g cinnamon (2 tsp) 6g allspice (2 tsp) 6g salt (1 tsp) 375ml warm water (1 1/2 cups) 35ml aquafaba (2 tbsp) 50g vegan butter, melted (3 1/2 tbsp) 10g vanilla paste (2 tsp) 75g dark choc chips *no dairy* (1/2 cup) 75g choc chips *no dairy* (1/2 cup) Cross: 75g flour (1/2 cup) 100ml water (1/3 cup + 1 tbsp) 4g vanilla (1 tsp) Glaze: 100g icing sugar (3/4 cup) 150ml boiling water (2/3 cup) 6g vanilla (1 1/2 tsp) Method: Mix dry ingredients, then add water, aquafaba, butter & vanilla. Knead until smooth (8–10 min), then fold in chocolate. Cover & rise for 1 hour until doubled. Divide into 12, shape into balls & place on tray. Rise again 30–45 mins. Mix cross paste, pipe crosses. Bake at 180°C (360°F) convection for 30 mins or until dark brown. Mix glaze & brush over hot buns for shine

Almond Croissants 🥐 Simple Syrup 100ml water 100g caster sugar Almond Filling (Frangipane): 100g unsalted butter, softened 100g caster sugar 110g almond meal 1 egg 6ml vanilla paste/extract Tiny drop almond extract (not too much!) 2g salt 20g plain flour To Finish: 3 large old croissants Sliced almond flakes Icing sugar for dusting METHOD: [Preheat convection oven to 160°C or 320°F) 1. Make syrup by boiling water and sugar on low heat until dissolved. Let it cool. 2. Make the almond filling by creaming the butter and sugar until fluffy. Beat in the almond meal, egg, vanilla, and almond extract until combined. Then mix in the salt and flour until smooth. Add to piping bag. 3. Slice each croissant in half horizontally. Dip each half in the simple syrup. 4. Pipe the almond filling inside and put the other croissant half on top to close it. 5. Pipe a line of almond filling on top and sprinkle generously with sliced almonds. 6. Bake at 160°C (320°F) convection for 15 minutes until the almond filling is golden and set. Dust warm almond croissants with icing sugar. Bon apple tiddies.

Meringue: 120g (4.2 oz) Egg Whites (~4 egg whites) 7g (1½ tsp) Lemon Juice 240g (1¼ cups) Caster Sugar or Powdered Sugar (without cornstarch) 2g (½ tsp) Vanilla Paste 6g (2 tsp) Cornstarch Chantilly Cream: 260ml (1 cup + 1 tbsp) Thickened Cream or Whipping Cream 8g (1½ tsp) Vanilla Paste 50g (6 tbsp) Icing Sugar 1. Preheat your oven to 100°C (212°F) on convection. 2. Whip the egg whites and lemon juice for about 3 minutes until foamy. 3. Gradually add the sugar one spoon at a time and whip to stiff peaks. It should not be grainy. Don’t be impatient and dump it all in at once. 4. Add the vanilla and whip for another 30 seconds. 5. Add the cornstarch and fold through with a spatula. No whipping needed here. 6. Shape the meringue onto your parchment paper. 7. Bake for 90 minutes at 100°C (212°F). 8. Turn off the oven and let the meringue cool completely inside with the door closed, for at least 4 hours or overnight. Do not rush this. 9. Remove, top with Chantilly cream and fruit, and serve.

Flan (Créme Caramel) 🍮 Caramel: 60 g white sugar 30 ml water Splash lemon juice Custard: 10 egg yolks 350 ml evaporated milk 300 ml condensed milk 10 ml vanilla extract 8 ml lemon juice 4g salt 1. Add the sugar, water, and lemon juice to a small pan, preferably a light-coloured one. 2. Cook on medium-low heat and do not stir. Let the sugar melt and turn a deep amber colour. Pick up the pan and lightly swirl the liquid every so often. I repeat: do not f***ing stir. 3. Transfer the caramel into a 6 to 7-inch round pie pan or flan pan and coat the bottom as evenly as you can. Set aside to harden. 4. For the custard, add 10 egg yolks to a bowl and break them up gently. Keyword: GENTLY. 5. Add the remaining custard ingredients and combine, again gently. 6. Strain the mixture through a sieve 3 times, with the final strain going directly into the flan pan over the hardened caramel. 7. Cover with the pan lid or aluminium foil. 8. In a large pot or Dutch oven, bring water to a boil, enough to come halfway up the flan pan. Then reduce to the lowest heat so it just barely bubbles. 9. Place the flan pan in the centre. For best results, sit it on a silicone mat or folded tea towel at the bottom of the pot. 10. Cover and steam for 45–60 minutes, or until set with a gentle jiggle in the middle. 11. Remove the flan pan from the pot, take off the lid, and let it cool completely. You can swap the hot water for cold and let the pan cool in there. DO NOT just throw it in the fridge. 12. Once fully cooled, refrigerate overnight or for at least 4 hours. 13. Remove from the fridge, run a knife along the edges to loosen, flip onto a plate, and serve.

Salt Bread Recipe Dough: • 170g bread flour • 48g all-purpose flour (plain flour) • 7g cornstarch • 14g milk powder • 14g sugar • 5g salt • 4g instant dry yeast • 180ml cold water • 16g unsalted butter, softened Filling • 78g salted butter, cold (13g per roll) • Flaky salt for sprinkling • Water for misting METHOD: Mix the flours and 130ml water for 3 minutes. Rest 15 min (autolyse). Add milk powder, sugar, salt, yeast, remaining water. Mix for 3 min. Add softened butter gradually, mix until windowpane test passes. Rest 15-25 min. Bulk ferment 30°C for 2 hours or until doubled. Divide into 6 pieces. Pre-shape into balls, rest 15-20 min. Roll each piece into a long teardrop Place cold butter piece at base. Roll tightly, seal seam. Place seam-down on tray. Final proof for 60 min until puffy. Preheat oven 190°C fan (210°C conventional). Mist rolls with water, sprinkle salt. Spray oven walls to create steam. Bake 15-20 min or until golden.

How To Sharpen Serrated Bread Knives 🔪 #knifesharpening

Day 6 - Welsh Rabbit/Rarebit Focaccia 🏴󠁧󠁢󠁷󠁬󠁳󠁿🇬🇧 Ingredients 30g unsalted butter 30g plain flour 80ml Welsh ale or amber ale (room temperature) 200g mature English cheddar, grated 1 tbsp Worcestershire sauce + extra as topping 1 tsp English mustard powder 60ml thickened/heavy cream ½ tsp salt ½ tsp cracked black pepper Dimpling Oil 50 ml Olive Oil 1/2 tsp salt 1/2 tsp pepper 1/2 tsp mustard powder 1/2 tsp smoked paprika

What Bread Knife Should You Buy? Not all bread knives are created equal and your loaves deserve BETTER. Before you grab a blade that you think chefs should use, here's what actually matters 👇 🔪 The serrations; Too small and you're going nowhere fast. 🔪 Blade stiffness; Stiffer the better. A floppy blade has absolutely no business near your crust. 🔪 The grip; Because slipping with a serrated knife is NOT the vibe. Not today. 🔪 The teeth; Dull knives are a crime against bread. Sharp teeth = clean cuts. Your sourdough worked too hard for you to butcher it with a bad knife. 😤 #tastelessbaker #breadknife #bakingtips #kitchenknife #homebaker