learning in progress

The Changing Seasons: March 2021

Learning how to use my phone camera … more compositions with people in my view, as well as working on my close-ups.

Learning in the kitchen …

(from left, clockwise) Shio Pan – a curious Japanese bread which fascinated me, wholemeal Challah – didn’t turn out quite like I expected but still delicious, softer cinnamon rolls using the tangzhong method- I am now a huge fan!

How was your March? Did you do anything fun & memorable?

Notes:

  • The lead photo is a lotus flower taken at Bishan-Ang Mo Kio Park on 7 March 2021

25 Comments

    1. Thanks for the encouragement Tracy.
      The photography and baking share something in common – I try and hope for the best … sometimes it works out, but sometimes, well … we keep at it!

      Liked by 1 person

    1. Thanks so much Laurie! I was quite fascinated by how well the camera does – I love surprising myself this way! The shio pan was a fun experiment – it is too salty a bread for me although Older Daughter loved the sea salt crystals on top of it!

      Like

  1. I’d never heard of tangzhong, but am really keen to try this method out with my next bake.

    Good on you for becoming more conscious of the processes of photography. All your images here are lovely, particularly the water lily.

    Like

    1. I’m not a huge fan of very soft Asian-style buns so I didn’t need to tangzhong …. but when I saw this King Arthur recipe which called for this method, I just had to try it. The buns stay softer for longer as well.

      Thank you so much for your encouragement – you continue to inspire me with your beautiful images and I strive to be better!

      Liked by 1 person

      1. I was really interested in the science behind it, and can totally see how it makes sense. I’m not a huge fan of the very soft Asian buns either, but am always happy to try things that improve my bread-making.

        Like

        1. I have recently realised I love working with enriched doughs – although not necessarily a fan of consuming them. Just as well there are those in the household who welcome a soft bun or challah or two!

          Liked by 1 person

              1. That’s an interesting point. I suspect mine needed a lot more proofing time; unlike the other breads I make, where I kind of know when they look and feel right (and it’s always sooner than I expect).

                Like

  2. Very well taken photo & kudo’s to you for getting more people in your picture!

    Not so long ago I laughed at a colleague who told me he’d upgraded his phone to get a better camera. I’m not laughing now 🙂

    Liked by 1 person

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s