Welcome to Victoria Bakes

Welcome to the wonderful world of baking.

Hi, I'm Victoria and I am a self taught, stay-at-home-mom baker with the goal of showing keen bakers out there that you can learn baking all by yourself.

I understand the difficulties and hiccups one will face and I strive to give as much information in my recipes to ensure that you will succeed.

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teddy bear teddy bear can you see 🧸 🧸

teddy bear teddy bear can you see 🧸 🧸

chocolate rocky road toast • 260g bread flour 38

chocolate rocky road toast
•
260g bread flour
38g raw sugar
3gsea salt
3g instant dry yeast
46g egg
119g whole milk (cold)
30g unsalted butter, softened
•
filling
keto chocolate baking chips, as appropriate
•
chocolate cookie dough
15g unsalted butter, softened
32g golden monkfruit sweetener
35g cake flour, sifted
15g cocoa powder, sifted
44g egg yolk
•
Directions
- mix dough ingredients together (except butter) until you get a tough dough
- incorporate butter and knead till window pane stage
- - divide dough into two portions. Roll out and swiss roll. allow dough to rest for 20 mins
- meantime mix all cookie dough ingredients together . Divide into two potions and roll each portion into a 12x10cm sheet. cling wrap and chill till ready to use
- roll dough out and top with chocolate chips. Swiss roll tightly and place into 450g loaf pan
- rise dough till about 70% of pan’s height. lay cookie sheet carefully on top of dough and continue proofing till dough reaches 90% of pan’s height
- bake in second lowest rack of 175°C preheated for 30mins
•
#madewithkitchenaid #kitchenaidstandmixer #homemadebread #softfluffybread #chocolatecrispydough #breakfast #ketochocolatebakingchips

Coconut milk latte toast 🥥 ☕️ 🍞 🥥 2

Coconut milk latte toast 🥥 ☕️ 🍞
🥥
260g bread flour
30g raw sugar
116g coconut milk
75g whole milk
3g fine sea salt
3g instant dry yeast
20g unsalted butter
•
cocoa paste
8g cocoa powder
15g warm milk
*mix well
•
coffee paste
6g instant espresso powder
3g hot water
*mix well
🥥
Directions
- mix and knead all dough ingredients together (except butter). Incorporate butter once dough is pliable. knead till window pane stage
- divide dough into three equal portions. add cocoa paste into one portion and coffee paste into another portion
- shape dough into a ball and allow to rest for 30 mins
- roll original dough into a 12x 7inches sheet. roll both coffee and chocolate dough into half the size of original dough and stack per illustrated
- Swiss roll dough from lengthwise and slice into half (without cutting through)
- twirl dough and place into 450g bread pan
- proof dough till 80% of pan’s height and cover pan with lid/. bake in second lowest rack of 170°C preheated oven for 30 mins
•
#softfluffybread #homemadebread #coconutmilklattebread #sgbakers #softbread🍞 #madewithkitchenaid

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