Chocolate ganache macarons

Macarons, macarons, macarons!!! Tough to get juuust right but such a sense of achievement when do all turn out uniform, and most importantly with feet (that’s the bubbly area underneath). They almost sound like little soldiers with little feet, wearing pink uniforms! In order to get  your troops to match the above description, from my repeated […]

Cinnamon & Blueberry Pumpkin Challah

As the title suggests – this is my creation of a blueberry and cinnamon pumpkin challah! I was slightly concerned when making this that the blueberries would be too wet and make the dough soggy – but by using blueberries sparingly they have not not had that dreaded effect. The bread is sweet but not […]

Beetroot Tangzhong Buns

I adapted this recipe from hokkaido milk bread, still using the tangzhong method to get soft, fluffy bread – but replacing a lot of the liquid with beetroot (which is about 87% water!) to keep the hydration as similar as possible. There is actually a higher water content/hydration level in this recipe (200g beetroot = about […]

Rye & Caraway Bread

Having a bit of a caraway thing at the moment! Getting carried away with caraway. Carrryaway! I really liked how this loaf turned out, and I think the results are all down to the extended autolyse (letting the flour and water sit untouched for several hours). Ingredients 300g wholemeal rye flour 200g white flour 7g […]