I've never been one to excel in creative production, nor do I possess the dexterity for fine arts. Seldom do I empathize, but often do I make grand attempts to alleviate the worries of those within my circle of concern.
"How do I know if a source is reliable?"
To be honest, there isn't one that is. However we may try, a bias will remain, whether it be the news reports circling our local and regional COVID statistics or articles based upon scientific research. One can opt to increase the sample size for improved accuracy, yet the fact is that there is no way to survey a society in its entirety. And, in that regard, we fail to see all of reality, no matter how real it may feel.
1) Matcha Swirl Mochi Brownies
Adapted from Sunday Baking's mindblowing Mochi Brownie - which earned me overwhelming praise even during the first attempt - half of the batter was transformed grassy with the substitution of matcha powder in place of cocoa.
An undeniable improvement from the previous week's attempt at Condensed Milk Truffles, swapping out Cooking Tree's recipe for more reliable alternatives enabled the realization of silky, scrumptious bites encased within a thin, chewy casing. In light of poor scaling, there was insufficient mochi to cover the bulk of the truffles, though this can easily be remediated with proper planning.
I found myself browsing dinner ideas during a weekday breather, as there is little else that constitutes constructive breathers in the work-from-home reality. I landed upon a tedious, two-hour (at the very minimum!) procedure for Taiwanese Braised Pork Rice. Delicious as it appeared, I was not about to surrender several hours of my time for a dish that would likely be devoured in under twenty-four hours.
Having always harnessed a fondness for baumkuchen, I finally resorted to taking matters into my own hands after sampling a white chocolate-covered version from the Bokksu assortment.
It wasn't until the craving crept up that I began to browse my most trustworthy sources for guidelines. I would undergo the painstaking process once more.
Heck, I even altered the oven temperature several times! From starting on the lowest rack at 356 F to the top rack between 385 F and 400 F, I monitored the cake intensely to ensure doneness. Unlike Zoe's though, the tops of mine never browned completely. My layers were, consequentially, less distinct. The centremost section also drooped slightly post-cooling, which may have been due to excess moisture.
- Brown Sugar Ginger Syrup
- Coffee Jelly attempt