(no subject)

[miss_ingno]

*flops* I'm starting to resent Fri-Sat double-shifts at my sidejob. It only happens when they mis-scheduled people or someone calls in sick, but I'm OTL next time I'm saying no if they ask me if I can cover an extra shift

spend a hectic (and frustrating) morning baking glutenfree sponge cake layers, had to redo two and am now stressing about time because I need to get ready for the late work shift but I haven't eaten lunch yet nggggh

will take photos of cake tmrw once the cream layers are on

have a feeling I won't get much writing done today, but I really don't wanna break my streak yet :/

Comments

[trobadora]

*hugs*

I hope you can de-stress for a bit soon!

[eirenical]

Ugh. :( Double shifts are the worst. And especially if it's a side job, I'd say you're well within your rights to refuse to work extra hours back to back like that. I hope you get a break soon!

[china_shop]

Ugh, so sorry! *hugs*

GF sponge cakes sound tricky. What kind of flour do you use?

[miss_ingno]

*hugs*

Sunday is party time! AKA my brother's birthday, so that'll be nice. (And then I have the week off till Friday) <3

[miss_ingno]

*hugs* thanks!

I'm using 50-50 corn flour and rice flour (180g total) - the rice is great for the right consistency, but too much tastes too rice-y imo. I used to add 10-20g almond flour since it's a cake layer for a sweet cake, but my dad has a sensitivity, so if it's for family purposes, I drop that.

Supposedly you can also mix in buckwheat (will taste nutty, is high in histamine which is why it's a no-go for me) flour or potato flour (have tried this one, tasted surprisingly little like potato but might be because I went in for 25% this, 25% corn, and 50% rice)

My family buys rice and corn flour in bulk since we all have varying degrees of gluten sensitivities/allergies :'D we normally use it to bake bread, but I'm not 100% happy with that recipe yet. My brother is also exerimenting regularly with GF pancakes.

[miss_ingno]

They are :'D I was asked this time and made the mistake of saying "well... technically I *could* come in in the morning". Something to learn from, ha!

(I'm on a limited hours per month contract anyway so it'll even out. And I'm off shift until next Friday, too so there's that!)

[trobadora]

Oh, awesome, yay for a week off!

[velithya]

double shifts into a weekend definitely doesn't sound like much fun! I hope today went (is going?) smoothly at least without too many problems! ♥

[miss_ingno]

Just got back from my early shift, it started sheer chaos and I'm verging on a migraine, but at least it's done OTL

Still gotta do some prep for my brother's bday, but we're splitting chores amongst fam and they're on top of it. My brother even got started on a chunk of stuff that's usually my assignment 💖

[velithya]

oh noooo I hope you managed to keep the migraine at bay!
Glad your family could step in & help :3

[china_shop]

Oh, thanks for that! I haven't got as far as combining my own flour (I'm only low gluten, not gluten free, and I don't bake much except when I'm in a muffin phase), but I've been making Brazilian cheese bread with tapioca flour, and it's an interesting (slightly gooey) texture which I enjoy a lot, which has made me curious about other flours. Thanks for the inside word! ♥

For pancakes, since I went low-gluten I just use pre-packaged gf buckwheat pancake mix. (I generally consider pancake mix a travesty, because there are only like three ingredients anyway, but it was easier than figuring out wheats.)

[miss_ingno]

I started with mixing my own immediately because my gluten sensitivity comes with a slew of other, unrelated allergies that I need to control for, so pre-mixed flour always runs the risk of having ingredients that I'm allergic to :') (like soy and buckwheat are both high in histamine and thus on my no-go lists)

The recipe I use I got from a German baking blog, it's 180g flour (I mix 50-50 corn-rice but the premix should work, too), 140g sugar, pinch of salt, 6 eggs (size L works best imo). You have the mixer on highest speed to beat the eggs white and creamy, add sugar at some point (tends to make the white happen faster/result in stiffer cream). Add flour slowly and don't use the mixer, use a spoon or similar to combine the to so that the fluffy substance does not lose its consistence totally! Bake at 180°C (mode: upper and lower heat) for 25mins, done!

I've redone the math for 3, 4, 5, and 8 eggs before to adjust the height of the sponge layer, the ratio still works well (though I downed the time baking to 20mins for 3-4 and upped it to 28mins for 8 eggs). To get a dark sponge cake, subtract the cocoa powder weight from the flour. I usually do 140g flour + 40g cocoa, that turns out pretty chocolate-y (am considering lowering the amount of cocoa tbh).

...I have no idea what measurements you use in Australia/New Zealand I'm realizing, I don't know how to Americanize these :')