01/10/2023
02.01.2023
Putting together the new menu...
I've been selling aloo stuffed buns, but my heart yearned for something more - the allure of Korean Bakery Aesthetics. I decided to include a Korean favorite, the Corn and Cheese combination (옥수수 치즈 빵) in my new 2023 menu.
Fast forward to 15.09.2023, and I received my first order for this creation. Yet, I couldn't help but be a bit skeptical coz it was perfect in my head but I had never really tried it upfront. To ensure perfection, I dedicated the entire day before to trial batches.
I discovered that the closed bun format which I usually used had its drawbacks. The cream cheese seemed to vanish into thin air as the bun baked, and the enchanting sight of liquid cheese oozing out was lost. Determined to strike the perfect balance between taste and aesthetics, I tweaked the format.
Despite my schedule being thrown into disarray and me ending up with 24 differently styled buns, the end result was nothing short of amazing. Not only was it delectably tasty, but it also looked stunning (as you can see in the picture).
This experience has sparked a new quest in Mashisoyo's journey. Next year, I plan to incorporate more Korean breads into the menu and run trials to ensure they meet the high standards I've set.
And here's a little secret for those who share my passion for bread: if you've been patient enough to read this entire caption, DM me.
I'll add you to my Trial Squad WhatsApp Group. It's a place where you can help me with reviews of experimental recipes that haven't made it to the menu yet. In return, you'll get to enjoy some delicious free food, as long as you're ready to be completely honest in your feedback:)
