Thursday, June 24, 2010

Re-learning how to bake

I soon discovered that baking in Indonesia is very different than baking in the US... for many reasons:

1. The weather condition is different - mostly temperature and humidity level
2. The ingredients - different types of sugar, flour, butter, heavy cream, and even eggs!
3. The tools - the typical oven in Indonesia is not designed for baking because there's no way of setting the temperature steady throughout the baking process. For this, one would need to purchase the expensive convection oven.

With all these changes, I feel that I need to learn how to bake all over again. :p

These are some of the banana cupcakes that I made about a month ago during my re-learning process. Although it's the same recipe that I had used before, the process and result were quite different. It turns out that there are a lot of different types of bananas in Indonesia: pisang raja, pisang tanduk, pisang mas, pisang ambon, etc. Each of the different banana types have varying texture, smell, and taste. After a few trials with the different banana types, I think I prefer pisang ambon for this cupcake. It's the most similar to the banana in the US :p

That's it for now my friends :) There are more baking experiments to be posted and I promise I will catch up with them ASAP.

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