Cokelatia

Here's a confession. When making pies/tarts, I seldom do it the right way. This link will show you how to make pate brisee or pie crust the right method. But look at those many steps and chilling and waiting, only to make the crust! Who has got time for that? I'm sure the right method will make the best taste and texture, but with a very active kid always around I often just want to cut the process short as much as I can. So here's how I do it, try it when you crave for some pies and want it fast. But if you got spare time, also try the right method at least once in a lifetime. I think it would be worth it. For the crust: Disclaimer 1: this recipe is enough for a layer of around 20 cm thin crust, simply double or triple it if you prefer a thicker crust or want to make a double crust pie. Disclaimer 2: Most pie crust recipes call for 2-3 parts flour to 1 part butter. For example, the recipe in the link above calls for 2,5 cups (350 grams) flour and 1 cup (2...

This is the real madness. Making my own baguettes when I can easily buy them from any bakery. No 14-hours-proofing, no all-morning-waiting-anxiously-for-the-result. But I just thought, hey, isn't it cool if I could make my own baguettes? Well, no, because it didn't turn out as expected. In order to get the beautiful deep golden brown shade, I baked them up till 30 minutes. Wrong. It was far too long. When still warm, the baguettes are as hard as rocks, and once cooled down, chewing them felt like chewing a tire. No kidding! But maybe it's not all about the baking duration, there must be something I missed on the process. The interior of the baguettes was not as it's supposed to be: airy, with large, irregular holes. Mine looked just like another bread. They tasted good, though. This is really not over yet, my friend. I definitely will have another try.  Anyway, if you feel challenged, find the complete instructions on making baguettes  here .

Potatoes are delicious in any way, gratin may be one of the best. Baked in a bath of milk and cheese, what's not to love? I would eat it on breakfast, brunch, lunch, dinner, anytime. Recipe is roughly modified from here .

#BakingWithKid. Did you know that children are good at kneading bread dough? Just give them a try. Let them pinch it, punch it, turn it over, slam it, press and squeeze it, as much as they like. When they're done, the dough are done too!  Recipe is from the back of the instant-yeast box. A great and foolproof one. Will post it here sometime in the future.