Our flight from #nyc to #bejing was late, so we missed our connecting flight to #tokyo. What followed, was hell of running around through most disorganized airport I have ever been to. And shit we had to go through to find a damn transfer desk and get on the next flight! But I was mostly pissed, as I was afraid I will miss my chance to have an egg tart from Chinese @kfc. I ran from one end of the terminal to another, what felt like a mini marathon, almost missed my second flight, but I was determined, I must have this. Call me fat, but every bite was worth the trouble. 😋 🤭 #worthit#kfc#eggtart
I am not someone who is good at following these Instagram national days. But I hear it’s #nationalsiblingsday and I can’t miss opportunity to highlight my lovely sister Tamara and brother Niko. As kids we fought all the time, now we just yell trying to speak one over another 😆. We are continents and oceans apart, but nothing can break or weaken our bond, or unlimited love we feel for one another! I owe them and their partners A LOT! Without their support and encouragement I wouldn’t be here today, living my dream. They’ve always stood by my side and believed in me, no matter what. I couldn’t have asked for better siblings! Love you both! ❤️
This morning my little hipster @shilpauskokovic made delicious breakfast full of trendy probiotics, lacto ferments and sour starters: lacto fermented beets and fennel, sourdough bread, pomegranate kombucha (all of it homemade!) + some eggs, smoked salmon, raw goat milk cheese and of course hipster staple avocado 😉 Everything was super delicious and tasty! I feel energized on billions of bacteria and ready to tackle the busy day ahead.
Pizza Rosa from Rose Levy Beranbaum’s latest book “Rose’s Baking Basics”. We will be serving this delicious pizza (among other items from the book) @iacppix event honoring Notorious RLB @gramercytavern this coming Thursday, April 4th (couple tickets left, check link in my bio!). ALSO, today is Rose’s 75th BIRTHDAY, so go to her page @realbakingwithrose and wish her everything best and many more great cookbooks to come!!!
So I did a little recipe testing this morning. Made this yogurt cake that my mama use to make a lot. It’s a quick cake: you sift all dry in one bowl, mix all wet in another and combine. I made both left and right cakes in the same way, baked at the same time, all ingredients used were same but one: CAKE FLOUR. Cake on the left is made with @bobsredmill UNBLEACHED cake flour, and one on the right is made with @swansdowncakeflour which is BLEACHED. In the picture you can see some differences. Cake made with BLEACHED cake flour has less of a dome on the top, and sides have risen higher. Also, color of the cake made with BLEACHED flour is much lighter. But let’s talk about what you can’t see. Cake made with UNBLEACHED cake flour had a slightly crunchier crust, and I like that. It was also more moist and had more complex, earthier flavor to it. Cake made with BLEACHED flour had a lighter, softer and drier crumb, that was also little crumbly. Flavor of the cake made with BLEACHED flour was less complex, and flavorings added (lemon zest and vanilla) were more pronounced. So what is my preference? In this particular case I would go with UNBLEACHED cake flour, simply because flavor was more complex and cake was more moist (that’s what you need for cake like this, which is similar to muffins and quick breads). But if you are making yellow cake or a chiffon cake, you might wanna go with BLEACHED cake flour, as it would give you a higher, more uniform rise and fluffier texture. If you are not crazy like @shilpauskokovic I and have both in your pantry, I would go with BLEACHED, as it will guaranty success with every kind of cake (well, as long as you follow the recipe 😉). UNBLEACHED cake flour can be little tricker with some delicate or high ratio cakes. But if you are anti BLEACHED flour person, make sure to use @bobsredmill cake flour, as that is the only UNBLEACHED real cake flour made from soft wheat. Other brand of UNBLEACHED “cake flour” is just AP flour made from hard wheat and cut with starch, which is totally different product.