The CAKE : เดอะเค้ก and ขนมปังจากยีสต์ธรรมชาติเลี้ยงด้วยผลไม้

30/09/2025

ต้นปี 2569 พบกับ
Sourdough Studio
ในอำเภอเมืองกาญจนบุรี

28/09/2025

คอมบูชา #1 ใช้ชาดำเต็มใบ สีจะเข้ม
ชั้นสคูปปึ้ จะหนากว่า ชาดอกกาแฟ ค่ะ

28/09/2025

อันนี้คอมบูชา #1 ใช้ชาดอกกาแฟ สีจะอ่อนหอมมาก็เริ่มมีชั้น สคูปปี้ เพิ่มแล้วค่ะ
ประมาณ 9วัน

24/09/2025

สกัดช็อต ด้วยสมุนไพรสดๆ จากสวนออแกรนิค

16/09/2025

แชร์สูตรคุ้กกี้ อร่อยๆค่ะ

One Cookie Dough in 4 Flavors New York Style Cookie 🍪🍪🍪

How to make new york style cookie using one cookie dough recipe.
This recipe yields 22 cookies.

Here's what you'll need:
1 and 1/3 cup cold unsalted butter (300g)
1 cup brown sugar (200g)
3/4 cup white sugar (150g)
3 large eggs
2 tsp vanilla
4 cups all purpose flour (500g)
1 tsp baking powder (4g)
1 tsp baking soda (4g)
1 tsp salt (5g)

CLASSIC FLAVOR:
1/4 portion of the batter (330g)
1/3 cup chopped walnuts (40g)
1/3 cup choco chips (50g)

BISCOFF FLAVOR:
1/4 portion of the batter (330g)
1/4 cup biscoff spread (50g)
1/2 cup crushed biscoff cookies (60g)

MATCHA FLAVOR:
1/4 portion of the batter (330g)
2 tsp matcha powder (8g)
1/3 cup white chocolate (50g)

DOUBLE CHOCOLATE FLAVOR:
1/4 portion of the batter (330g)
2 tbsp dark cocoa powder (12g)
1/2 cup choco chips (75g)
1/3 cup chopped pecans (50g)

1. In a bowl, beat cold butter until loosen. Add brown and white sugar. Beat until light and fluffy. Add eggs one at a time, beating after every addition. Then add vanilla. Mix to combine.
2. Sift together flour, baking powder, baking soda and salt. Mix just to combine.
3. Divide cookie dough into four equal portions, about 330 grams each portion.
4. For Classic flavor: Mix together 1/4 portion of the batter, chopped walnuts and choco chips.
5. Biscoff flavor: Mix together 1/4 portion of the batter, biscoff spread and crushed biscoff cookies.
6. Matcha flavor: Mix together 1/4 portion of the batter, matcha powder and white chocolate.
7. Double Chocolate Flavor: Mix together 1/4 portion of the batter, dark cocoa powder, choco chips and chopped pecans.
8. Scoop each cookie dough about 1/3 cup (70g).
9. Freeze cookie dough balls at least 1 hour or overnight
10. Preheat oven at 180c/360F for at least 15 minutes.
11. Place cookie dough balls in a lined baking sheet pan with at least 2 inches gap in between.
12. Bake for 12 minutes.
14. Let it cool down in the pan. You can add topping to while its hot.
15. Serve and enjoy!
16. Enjoy darlings! All the love~~Weng🧡

Food for the soul:
Romans 12:12 Be joyful in hope, patient in affliction, faithful in prayer.

05/09/2025

Shot ‼️

04/09/2025

7days

28/07/2025

ทีรามิสุ

This pistachio tiramisu is lusciously thick and creamy with homemade tangy pistachio mascarpone cream and sweet amaretto pistachio syrup-dipped ladyfingers topped with a layer of crushed pistachios. All made without eggs or dairy.

Recipe in the comments

28/07/2025

นม เนย โยเกิร์ต ครีมเปรี้ยว กับโดว์ ที่ได้ค่ะ

When baking bread, the liquid you choose can make a big difference in texture, flavor, and structure.

Milk, buttermilk, yogurt, and sour cream each bring unique qualities to the dough.

Understanding these differences can help you achieve the best results based on the type of bread you want.

•••

Water and Fat Content

Each of these ingredients has different water and fat levels, which affect how the dough behaves:

• Milk & Buttermilk: About 90% water, 1-2% fat (milk), and 0.5% fat (buttermilk).

• Yogurt: About 88% water, 4% fat.

• Sour Cream: About 74% water, 18% fat.

Higher fat makes dough softer and stretchier, while lower water content may require slight hydration adjustments when substituting one for another.

•••

How Each Ingredient Affects Dough

Beyond hydration, acidity and sugar content also play a role:

• Milk is neutral (pH ~7), producing a softer, slightly sweeter loaf.

• Buttermilk, yogurt, and sour cream are acidic (pH ~4.5), leading to a tighter crumb and more complex flavor.

Milk and buttermilk contain around 5% natural sugar, giving bread a darker crust, while yogurt and sour cream have about 4%, resulting in a slightly paler loaf.

In general:

• Milk dough is softer and slightly sticky.

• Buttermilk and yogurt doughs are firmer and hold shape better.

• Sour cream dough is the softest and richest.

•••

Shaping, Fermentation, and Baking

Fermentation:

Sour cream and milk doughs tend to rise faster, while buttermilk and yogurt doughs take longer due to their acidity.

Shaping:

More acidic doughs are firmer and easier to handle, while milk dough is softer and may need extra folding.

•••

Baking Results:

• Milk & buttermilk loaves get a darker crust due to higher sugar content.

• Yogurt loaves tend to have a duller crust.

• Sour cream loaves bake up softer with a rich flavor and glossy finish.

•••

To sum things up...

Wondering which one you should use?

For a softer, richer loaf, use sour cream.

For a balanced, mildly sweet bread, go with milk.

For a slight tang and a tighter crumb, try buttermilk or yogurt.

If your dough is too firm, adding a little extra water can help.

Each option has its advantages depending on the result you’re looking for.

End of post.

As usual, I hope this helps someone.

27/12/2024

https://www.facebook.com/share/r/A8fnz7eEG5S8y3zS/?mibextid=wwXIfr

23/05/2024

แยมกระเจี๊ยบกุหลาบ