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Sunday, September 27, 2009
Imagine me and you
Croissant-shaped soy milk brioche
I couldn't wait until tomorrow to bake my little croissant wannabes (see previous post). I really should have just done one to see what time does to the dough. Anyhow, baking a soy bread really morphs the aroma that lurks around as a very welcome by product. The scent is dominated by a nutty tone which trully surprised me because I didn't think this one ingredient would make such a big difference.
Anyhoo, I'll leave the tasting to Sunday morning breakfast. Good night world. :)
is an Indonesian by birth, Chinese by descent, Australian by nationality and a citizen of this global village at heart, trying to make her mark in the world through her foodprints. She is a pre-doctoral medical research scientist (a.k.a. PhD student) studying metabolism by day and an obsessed amateur baker/cook by night.