My blog is moving to this new website: https://udinslife.my.id/ . Finally, I can move my blog content easily. Please update your bookmark here. My previous website is still available but I will delete it, soon because it takes my host space too much there. It was supposed to be for …
The Croissant Drama Season 2
So, I R&D a recipe I found from Youtube. It was succeed! I even didn’t expect it to be succeed. I will bake again one or two “triangle” today. Yesterday, I only baked 1 triangle along with croissant (recipe from course) so I can compare the result. The youtube recipe …
The Croissant Drama
Been making croissant on my own after taking croissant course. My goodness! It is sooooooo difficult to make out of course’s kitchen. Heat and patience are enemies to croissant succeed result. I think, I should be more patience so the result is getting better. Last time I made it, it …
Cake Decorating Course
I took cake decorating level 1/basic course. It was not as easy as I thought. There were a lot of things to learn, like how we direct syringe, hold the triangle plastic and prepare butter cream in the plastic before we start using it. Every move has it’s own …
Cipon (Chiffon by udin’s life recipe): Olive Oil vs Vegetable Oil
First I would like to explain about term Cipon. It’s a cake that recipe is based on chiffon with a bit improvisation and made a bit like chiffon cake. There is a bit different between cipon and chiffon in after baking treatment. I read that olive oil is not recommended …
Respect Recipe Makers: A story of chocolate cipon cake
Cipon term came from Chiffon. The cake was ‘based’ on Chiffon recipe which I changed quite a bit. Cipon cake, although based on Chiffon-modified-recipe, is way different from Chiffon; Not only the ingredients but also the making process or treatment. The taste is more moist than chiffon yet, we still …
Matcha Chiffon Roll Cake With Azuki Red Bean Paste Filling
Today I made a matcha chiffon roll cake using kotobuki flour. Before, I made chocolate chiffon roll cake using other brand of flour. I counted I have failed each time making chiffon roll cake with that flour. The surface was always WET somehow. So, today, I went back to kotobuki …
Baking Choux Pastry :Holding The Triangle Syringe Plastic
Made choux Pastry yesterday. It wasn’t as pretty as expected though I still counted it as succeed. When I syringed the dough, somehow I switched my left and right grip position. Apparently it had effect on the shape. I usually push with right grip while left grip holding the …
Knives For Cake and Bread
I am very intrigued when I see a chef cutting his/her cake using a sharp knife. The result is very clean and neat. No Crumb fall. One day, I bought Japan made in knives. Although, they are not the most expensive knives but they are already sharp enough for me. …
Rigid Recipe Chocolate Chiffon Roll Cake (part 2)
DIFFERENT OVEN: ELECTRIC OVEN This time, I used different oven (Signora). It’s a full electric oven. I turned on the fan, temperature was set at 150C (when the dough is in, the temperature usually decreases), top and bottom heat are on, too. After 15 minutes, I used only top heat …
Rigid Recipe of Chocolate Chiffon Roll Cake (part 1)
Two days ago, I baked a chocolate chiffon roll cake and failed. I baked without a good mood and ‘too’ confident, changing flour and not weight the eggs wouldn’t cause any failure. Then, I failed. I’m pretty shock because “I thought I have” follow my own recipe. These were what …