In light of these difficult times and self-isolation, I thought I'd share my baking endeavours. Baking has been one of my earliest hobbies. I particularly enjoyed baking for others in high school, whether it be in celebration of my birthday or my friends' birthdays. It slowed down when I was in university, but it's something I like to do, especially when I'm stressed or need a distraction. I also baked for my coworkers on occasion. Momofuku Milk Bar is one of those places in NYC I'd like to visit. The appeal of it is their could-be-homemade feel but there's certain elements to their recipes you won't find in a typical home cook's pantry. Things like glucose (readily available in supermarkets but I never use) to freeze-dried corn powder (only obtained online)... and thanks to apartment living, I don't have space for a stand mixer. Over the span of 3 weeks, I've made these recipes with pyrex bowl and wooden spoon. I like to chill the dough ...
Musings about fashion and beauty by 20-something occasional knitter.