Tasteless Baker

Tasteless Baker Follower of Christ ‪✞
Husband • Baker • Nonnas Hate Me 👇🏽
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(4)

Best thing that I've ever baked. Señorita Kane 💓
02/05/2026

Best thing that I've ever baked. Señorita Kane 💓

02/04/2026

Hot Cross Buns 🐰 Vegan Edition

Dough:
650g bread flour (5 1/4 cups)
8g instant yeast (2 1/2 tsp)
70g white sugar (1/3 cup)
40g brown sugar (3 tbsp)
6g cinnamon (2 tsp)
6g allspice (2 tsp)
6g salt (1 tsp)
375ml warm water (1 1/2 cups)
35ml aquafaba (2 tbsp)
50g vegan butter, melted (3 1/2 tbsp)
10g vanilla paste (2 tsp)
75g dark choc chips *no dairy* (1/2 cup)
75g choc chips *no dairy* (1/2 cup)

Cross:
75g flour (1/2 cup)
100ml water (1/3 cup + 1 tbsp)
4g vanilla (1 tsp)

Glaze:
100g icing sugar (3/4 cup)
150ml boiling water (2/3 cup)
6g vanilla (1 1/2 tsp)

Method:
Mix dry ingredients, then add water, aquafaba, butter & vanilla.
Knead until smooth (8–10 min), then fold in chocolate.
Cover & rise for 1 hour until doubled.

Divide into 12, shape into balls & place on tray.
Rise again 30–45 mins.

Mix cross paste, pipe crosses.
Bake at 180°C (360°F) convection for 30 mins or until dark brown.

Mix glaze & brush over hot buns for shine

25/03/2026

Almond Croissants 🥐

Recipe In Comments 👇🏽

17/03/2026

The Good ol' Pav

Pavlova Meringue:
120g (4.2 oz) Egg Whites (~4 egg whites)
7g (1½ tsp) Lemon Juice
240g (1¼ cups) Caster Sugar or Powdered Sugar (without cornstarch)
2g (½ tsp) Vanilla Paste
6g (2 tsp) Cornstarch

Pavlova Chantilly Cream:
260ml (1 cup + 1 tbsp) Thickened Cream or Whipping Cream
8g (1½ tsp) Vanilla Paste
50g (6 tbsp) Icing Sugar

1. Preheat your oven to 100°C (212°F) on convection.
2. Whip the egg whites and lemon juice for about 3 minutes until foamy.
3. Gradually add the sugar one spoon at a time and whip to stiff peaks. It should not be grainy. Don’t be impatient and dump it all in at once.
4. Add the vanilla and whip for another 30 seconds.
5. Add the cornstarch and fold through with a spatula. No whipping needed here.
6. Shape the meringue onto your parchment paper.
7. Bake for 90 minutes at 100°C (212°F).
8. Turn off the oven and let the meringue cool completely inside with the door closed, for at least 4 hours or overnight. Do not rush this.
9. Remove, top with Chantilly cream and fruit, and serve.

12/03/2026

Flan (Créme Caramel) 🍮

Recipe in comments 👇🏽

04/03/2026

Salt Bread 🍞

23/02/2026

How To Sharpen Serrated Bread Knives 🔪

20/02/2026

Day 6 - Welsh Rabbit/Rarebit 🏴󠁧󠁢󠁷󠁬󠁳󠁿🇬🇧

Ingredients
30g unsalted butter
30g plain flour
80ml Welsh ale or amber ale (room temperature)
200g mature English cheddar, grated
1 tbsp Worcestershire sauce + extra as topping
1 tsp English mustard powder
60ml thickened/heavy cream
½ tsp salt
½ tsp cracked black pepper

Dimpling Oil
50 ml Olive Oil
1/2 tsp salt
1/2 tsp pepper
1/2 tsp mustard powder
1/2 tsp smoked paprika

18/02/2026

What Bread Knife Should You Buy?

16/02/2026

Day 5 - Saag Paneer Focaccia 🇮🇳

250g spinach
200g paneer, cut into 2cm cubes
60ml mustard oil
4 whole cloves
4 black peppercorns
2 cardamom pods
1 cinnamon stick
75g onion, thinly sliced
60ml tomato puree
60g full-fat yogurt
2 tsp coriander powder
½ tsp turmeric powder
1 tsp Kashmiri red chilli powder
½ tsp roasted cumin powder
1 tsp salt
30ml ghee
½ tsp garam masala
15ml lemon juice

+ my focaccia recipe

11/02/2026

Bamboo Salt 🧂

It’s salt. The most expensive kind.

But also… sea salt roasted in bamboo at extreme heat until it becomes something else entirely.

More minerals. A weird smokiness that makes you stop mid-bite.

Use sparingly.

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Sydney, NSW

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