First time baker
Macarons au chocolat ! (picture taken a week later with my 2 remaining macarons)
This is actually a back-post of a draft i almost forgot about. Here it goes....
...baking is lots of fun, easy for everyone ! or is it supposed to be chopsticks ?
A few weeks back, i had my first go at baking with MT. Although the macarons we baked didn't taste, look and feel as good as those from Canelé, it was the sense of achievement and satisfaction of transforming almond flour, egg whites, sugar, cream and chocolate into a mouth watering delicacy that was exhilarating.
As first timers, we spent more than the stipulated time on marketing, preparation and final baking process. And it was through this baking session that i became more 'bake-savvy'. I came into contact with parchment paper, understood the difference between parchment paper and baking paper, realised that fine granulate sugar is simply called caster sugar, understood the term 'piping', knew how to convert between 'cups, oz, g, tablespoons', and last but not least, realised that baking is not as easy as it seems.
Baking is definitely more about technique, rather than just following the recipe. I think that's what separates the good baker from the bad. Good and bad. Ying and yang. Everything seems to mirror that, doesn't it ?
...baking is lots of fun, easy for everyone ! or is it supposed to be chopsticks ?
A few weeks back, i had my first go at baking with MT. Although the macarons we baked didn't taste, look and feel as good as those from Canelé, it was the sense of achievement and satisfaction of transforming almond flour, egg whites, sugar, cream and chocolate into a mouth watering delicacy that was exhilarating.
As first timers, we spent more than the stipulated time on marketing, preparation and final baking process. And it was through this baking session that i became more 'bake-savvy'. I came into contact with parchment paper, understood the difference between parchment paper and baking paper, realised that fine granulate sugar is simply called caster sugar, understood the term 'piping', knew how to convert between 'cups, oz, g, tablespoons', and last but not least, realised that baking is not as easy as it seems.
Baking is definitely more about technique, rather than just following the recipe. I think that's what separates the good baker from the bad. Good and bad. Ying and yang. Everything seems to mirror that, doesn't it ?
posted by Weizhen @ 8:47 PM
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