Culinary Lisia's Magical Bakery!!

[lisianthus]

Hello all~ I'm not an accomplished baker (or chef, for that matter) by any means, but I thought I'd set up a thread for archiving the creations I'm proud of!! I'll threadmark this thread with titles of the things I've made, so if you're interested in looking for anything specific, please check there!

First post will be a collection of what I've made so far!

I'd especially like to work on my decoration skills (T_T), so hopefully this thread can serve as a bit of an 'archive' of my progress as well! o/

 

[lisianthus]

Dusts off this blog, making use of it! Hopefully I can post one dish per entry, but this is a good 'catch-up'!

I've been doing a lot of baking lately! And cooking, too... my favorite thing to cook lately is a Chinese dish that's basically a tomato and scrambled egg stir-fry, and oh my god, it's really good LOL... I like tomatoes (sorry neechan!! KNSDJSK, at least they're not raw??? hopefully it's less gross that way ehehe...) quite a bit and scrambled eggs are a good comfort food, so together they're really great! It's best on rice, but it'd probably be good on toast, too? No picture because it's not a very photogenic dish, lol.

In terms of my baking...!

I made three separate pudding dishes in the past two weeks! Flan, creme brulee, and blancmange! フランを作りながらずっと「フランとブランって、発音がちょっと似あってるよね～」ばかりおもっていたの！（and your dotter miss flandre ..）ブランマンジェもねｗ。

Out of all of those three, I think I liked the creme brulee the most because it was very easy, but I'd try to make them all again!

@airmail forgot to mention it in my blog, but I have been drinking some nice lavender chamomile tea lately!! Forgot to mention it and figured here would be the best spot...?

Flan - August 19, 2024

Spoiler: Flan info

Spoiler: Flan(dre)

This flan was fun! It was my first time making it, and I think it's a very... I guess, scary-seeming dessert to some? Same with creme brulee, but it turned out well! Getting a recipe from a YouTube video isn't that odd, but I think YouTube Shorts are kind of a bit more suspect due to the time limit, and it was from someone I had never heard of LOL... but it was a good recipe? The custard was pretty eggy, which is normal TBF, but it was admittedly sort of off-putting to me at first LOL? The caramel sauce helped to neutralize that flavor a lot, though, so I don't have any complaints! It was better a day or two after being made... they're also quite difficult to get out of the ramekin, so I had to put them in hot water for a few minutes in order to make the caramel sauce liquid enough to actually come out!

Overall, 7 / 10!

Spoiler: Recipe

I got it from this video!

Flan
1.25 cups milk
14oz can Sweetened Condensed Milk
4 eggs
1-2 tsp vanilla bean paste
350F for 50-60 minutes

Creme Brulee - August 23, 2024

Spoiler: Creme Brulee info

Spoiler: Caramel

Spoiler: Pudding

So... this was the creme brulee! I normally tend to get my recipes from cookbooks or established recipe websites, but I decided to try anotther YouTube recipe and was rewarded for it!! Though I guess the person I got it from is pretty well-known? The process was very simple, and it was neat that the recipe was for one creme brulee only, it made it very simple to scale up! They keep in the fridge for a few days after, so I made enough for 6 ramekins, which is all of the ramekins I have. The best part is that it didn't even require a torch! Making the caramel was fun~. I enjoyed the texture, and the taste was good, too, though I think I have some room to improve! It was better in the fridge the next day, too.

Overall, 8 / 10!

Spoiler: Recipe

I got it from this video, by Adam Ragusea!

No-Torch, No Bath Crème Brûlée (recipe is for one portion, multiply as needed)

1 egg yolk
1 tablespoon sugar
1 teaspoon vanilla
enough heavy cream to give you 1/2 cup liquid total (about 1/3 cup)
additional sugar
honey (or corn syrup, or golden syrup)

Mix egg yolk and sugar with a fork until smooth. Mix in the vanilla, then the cream. Pour into a 5 oz ramekin, bake at 250 F until consistency seems slightly gelatinous when tapped, about a 45 minutes. Cool and then chill.

For the topping, combine a tablespoon of sugar (per custard) with a few drops of water and a tiny squeeze of honey (or corn syrup or golden syrup) in your smallest pan. Turn heat on medium and cook until amber, swishing it around toward the end to make sure it cooks evenly. Pour just enough caramel to coat the top into the ramekin, and swirl it around to even it out. Let it set for a few minutes before you eat.

Blancmange - August 25, 2024

Spoiler: Blancmange info

Spoiler: i wonder if my older sister has ever had blancmange...?

This was the blancmange! I'm assuming you get why I was excited about making this, too LOL?? Truth be told, it's actually partly made from tofu LOL... I hope that doesn't turn too many people off of this, because I'm a firm believer tofu can be used to make dessert, too! It doesn't taste like much on its own, but that's why it's such a good ingredient! I used silken tofu because that's what the recipe said.... I used Just One Cookbook, which is my favorite recipe site for Japanese food! Their recipes have almost never led me wrong, and I don't have many books about Japanese baking (cooking is a different story), so it's a pretty great resource? I used some blueberry sauce to top it with (actually repurposed lol) at first, but I actually enjoyed it much more with marmalade! It brought out a refreshing flavor, and I feel as though it's perfect for summer!

Overall, 7.5 / 10!

Spoiler: Recipe

I got it from this website, Just One Cookbook!

Tofu Blancmange

1/3 cup boiling water
4 gelatin sheets [Lisia note: I used gelatin powder for this, I wanna say one tablespoon's worth? Be warned that gelatin can give off a bad smell, also! Blegh...]
6.2 oz firm silken tofu
5 Tbsp honey
1.5 cups unsweetened soy milk
1/2 tsp almond extract

Gather all the ingredients. You‘ll need 5 ramekins that are 4 oz (120 ml) each.
Combine 1/3 cup boiling water and 4 gelatin sheets in a bowl or measuring cup. Whisk together until the gelatin is completely dissolved.
Cut tofu into 1-inch cubes and add them to a food processor. Add 5 Tbsp honey and 1.5 cups unsweetened soy milk and purée all together.
Transfer the mixture to a large bowl. Add the gelatin mixture and ½ tsp almond extract and whisk without making too many bubbles.
If you‘d like your pudding to have an extra smooth texture, run the mixture through a fine-mesh sieve (optional).
Ladle the mixture into individual ramekins. Chill in the refrigerator until set, for at least 1 hour.
When the pudding is set, run a knife around the pudding to loosen. Turn over onto a plate and shake gently to release the pudding.

I also had some leftover egg whites from making the creme brulee, because I only needed to use the yolks for it! So I decided to make angel food cake from it, because food waste isn't something I like do whenever I can?

Angel Food Cake - August 24

Spoiler: Angel Food Cake info

Spoiler: Marshmallow bread...

Spoiler: Did an angel herself bake this cake...?

It doesn't look too pretty! But it tasted really nice, it was so fluffy... I love not wasting food or ingredients when I'm able to, so it was really nice to make use of the egg whites I had leftover! Angel food cake's characteristic light texture makes use of egg whites, so I decided to find a good recipe that used exactly the amount of whites I needed, and the one I found used a bread tin, too! Kind of a fun little recipe, I actually did this on the same day I made the creme brulee LOL! Super simple recipe, I think anyone who's interested in a fluffy and sweet breadlike cake should definetly try. I put some of the blueberry sauce I mentioned earlier (I made it for this purpose LOL) on it and it was pretty good? But I had it on its own after that lol... I sadly wasn't able to finish it all, but I enjoyed what I had!

Overall, 8 / 10!

Spoiler: Recipe

I got it from this website, chocolatemoosey!

Angel Food Cake

3/4 cup granulated sugar
1/2 cup all-purpose flour
1 tablespoon cornstarch
6 egg whites
1 tablespoon white distilled vinegar or lemon juice
1 teaspoon vanilla extract
1/4 teaspoon salt
Whipped Cream, for serving [Lisia note: I didn't have whipped cream LOL, so I used yogurt instead?? It worked fine, but whipped cream would be better!]

Preheat oven to 325F. Have an ungreased 9x5 loaf pan ready.
Sift together 1/4 cup sugar, flour, and cornstarch.
Beat (on medium speed) the egg whites, vinegar, vanilla, and salt until foamy, about 30 seconds.
Increase the speed to high. Gradually beat in the remaining 1/2 cup sugar, 1 tablespoon at a time, while the mixer runs. Beat until soft peaks form about 3-4 minutes.
Gently fold in the flour ingredient, 1/4 at a time, into the egg whites. Make sure there is no dry flour left.
Transfer the batter to the loaf pan and evenly spread. Bake 35-40 minutes or until brown and no longer sticky on top.
Turn the pan upside down and rest. Let cool upside down for 1 hour. The cake will deflate if cooled right-side up.
Lay the pan on its side then carefully pull the cake out.
Slice the angel food cake and serve with fresh strawberries, blueberries, and whipped cream.

Okay, one more. I know this is kind of a lot LOL.

Yesterday I tried to make french onion soup, made a very simple mistake, and completely ruined it LOL, so I was kind of sad! It literally took me five hours of work for nothing, ughhhh..... I decided to bake a cake late at night so I would have something to count as a success, and... I decided on banana bundt cake, under the assumption it would be different from banana bread in terms of taste?

...It tasted exactly like banana bread, and as much as I like banana bread, it's not nearly as fun in cake form LOL. I was hoping I'd get something different out of the recipe, but it's still nice anyways? I also tried to put a brown sugar glaze on it, but that didn't work well either ahaha... No info for this one because I'm not very proud, LOL. Overall 5.5 / 10.

banana bread hell thing, august 29, 2024

Spoiler: glorified banana bread hell

I hope this was entertaining!! It took me a while to write up LOL, but I like the format I'm doing this blog in, where I show pictures or videos of the things I make, giving my thoughts, and then the recipe... am I missing anything? Let me know if I am, comments are very welcome! Maybe even 'what to make next' suggestions?? i hope this proves that magical girls can bake~

 

[airmail]

whoooo, cooking! i'll be tucking these recipes away to use later myself, they seem like they've been fun and turn out really well! the angel food cake is especially catching my interest =0 as for ideas, how about some warming spices to welcome in the fall season? pumpkin bread or pie, or maybe some kind of roll cake?

i've been tryinng to find the time to make soufflé pancakes myself; maybe you could make them first and report back on how it goes!

I have been drinking some nice lavender chamomile tea lately!!

i've been on a lavender kick, too! specifically lavender milk, which i really recommend if you're a big fan of the flavor and want something soothing that's fairly easy to make. tons of recipes online for it (i usually just wing it, but i stick to lavender and vanilla as the main flavors), but i recommend not using oat milk. i prefer it, but it can overpower delicate tastes sometimes

cheering you on as a fellow baked good enthusiast