[Robot Carnival]

Finally made a watermelon tart again and it remains a lovely, light and refreshing dessert.

do you just slice up pieces of watermelons and place them inside to bake? I don't think I've seen watermelon pie before. that's rather interesting.

 

[Dreamlord]

do you just slice up pieces of watermelons and place them inside to bake? I don't think I've seen watermelon pie before. that's rather interesting.

No, this is watermelon jelly (jello?).

I cut and de-seed watermelon, blend it and then press it through a sieve to get pure juice without the pulp.
Then I mix in some sugar, cornflour amd a dash of cinnamon, mix well and slowly bring to a boil and then continue a couple of minutes until it thickens.

Cool down and then fill the uncooked tart shell (pastry) with it and cover with another sheet of pastry and bake for 40 mins.

It's a southern Italian dessert and it's really delicious.

I make different types of fruit jelly like this and use in various desserts. I only add less than 10% sugar (to liquid ratio), so it is light.

 

[Dreamlord]

Brioche buns filled with blueberry ganache. I had two and I am going to the gym right now to stop me from having another one.

 

[Showdown]

The wife just started getting into sourdough and I have now gone along for the ride. Been doing this for about 2 months now and this baby was my best one yet:

I'm learning the hard lesson that as far as homemade bread goes, you can't rely on time like, ever. I've had so many underproofed loaves come out and it's such a bitter disappointment when it does. The recipe that I used called for 4 hours bulk ferment. I did 8 hours this time because that's when I could see that the bulk fermentation was finally done.

But man, homemade sourdough is such a joy to eat. We can't eat storebought stuff anymore.

 

[Dreamlord]

The wife just started getting into sourdough and I have now gone along for the ride. Been doing this for about 2 months now and this baby was my best one yet:

I'm learning the hard lesson that as far as homemade bread goes, you can't rely on time like, ever. I've had so many underproofed loaves come out and it's such a bitter disappointment when it does. The recipe that I used called for 4 hours bulk ferment. I did 8 hours this time because that's when I could see that the bulk fermentation was finally done.

But man, homemade sourdough is such a joy to eat. We can't eat storebought stuff anymore.

That looks beautiful, man! That ear is perfection!

 

[Showdown]

That looks beautiful, man! That ear is perfection!

Shame that out of the 8-ish loaves I've done, only two have come out like this. But I think I've finally got it dialed in now.