First, I am not a baker. Like those home bakers. But still, I have been baking for quite sometimes. Trying many recipes. I bake Chocolate Cake yesterday. And lately, my mind is on Swiss Meringue Buttercream. Like I have to give it a try, no matter what. Hence the "d-day" arrived. And I'm not enjoying it at all. My buttercream is grainy!!!! The granulated sugar just refused to dilute in the white eggs! They just being too stubborn, don't they? I almost melting just by keep on stirring and hoping my sugar will be dissolved. But they won't. The temperate should reach 160F/71c. But still, my sugar is still can be seen and touch. Deep in my heart I know, I failed. I sit down. Calm myself and start searching how to fix it. With sweat all over me. Crying inside. I found this kinda fix : Trying to reheat the whole batch or partially. By adding some fluid will help the sugar dissolved. But through this process, I think the problem is sugar itself. It has to really melt in
I began to fathom the unparalleled strength and stamina that it takes to be a mother