Lately I've been exceptionally terrible at baking anything: from apple pie to cupcakes or quiche, they all ended being a catastrophe! Not so much for the taste but more for the presentation.
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I can't seem to be able to have the pastry look nice and crunchy, it's always so limp and not tasty at all. It always sticks to the dish and doesn't rise (I use ready-to-use dough for want of this). I pre-bake it but it doesn't seem to do the trick.
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I'd love to make beautiful cupcakes that don't taste like flour or quiches that don't leak or apple pies that don't fall apart. I'm pretty sure I need to experiment more and bake a lot more to be able to understand more how it actually works but any suggestions are welcome. What do you do? What do you use? How do you make it work?


2 Comments

  1. It largely depends on your oven, actually. It took me more than a year to figure out how to bake anything eatable in it!
    Good luck :)

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  2. Really? Damn it! Well in a way, I'm happy I'm not doing something wrong. Ok so what I'll try is make the same thing over and over again until it works properly. =)
    Thanks Nadj!

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