- Thread starter
- #561
Phaedra
Garden Addicted
- Joined
- Jun 26, 2021
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- 2,852
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- Location
- Schleiden, Germany USDA 8a
The last day of 2023!
I kept practicing my baking skills and tried to figure out the suitable products and workflows for selling in the cafe. The certificate is very likely to be issued by the end of January.
Suddenly, there are so much knowledge to learn and hands-on details to improve.
Today, I made layer cakes, melon pan, and my very first pastry cream (Crème Pâtissière).
Yummy~
Melon Pan, before the final rise - so cute!!
With flaky filling made with milk powder, sugar, and butter
Also the basic training on pastry cream - based on 5 ingredients, took me about 30 minutes to make it from the scratch, but a very pleasant adventure - In the 30 minutes, I see how it keep changing its texture till the final silky status.
We had a simple but delicious kale and sausage stew for our year-end dinner. I am grateful for what I already have, and look forward a new year with many more new adventures.
I kept practicing my baking skills and tried to figure out the suitable products and workflows for selling in the cafe. The certificate is very likely to be issued by the end of January.
Suddenly, there are so much knowledge to learn and hands-on details to improve.
Today, I made layer cakes, melon pan, and my very first pastry cream (Crème Pâtissière).
Yummy~
Melon Pan, before the final rise - so cute!!
With flaky filling made with milk powder, sugar, and butter
Also the basic training on pastry cream - based on 5 ingredients, took me about 30 minutes to make it from the scratch, but a very pleasant adventure - In the 30 minutes, I see how it keep changing its texture till the final silky status.
We had a simple but delicious kale and sausage stew for our year-end dinner. I am grateful for what I already have, and look forward a new year with many more new adventures.
