Maniday Baking Studio

Maniday Baking Studio 🇨🇦🇭🇰 Home-baked pastries 🥐🥧
Flaky layers • Fresh Love to cook, love to buy, love to read, love to study. As long as it's related to the kitchen.

I am totally different in the kitchen
Just wish to share all bits and pieces in the kitchen

http://welcometocooknight.wixsite.com/amani

16/07/2026

The best part? Cutting it open. 🥐✨
Every croissant is laminated by hand, then slowly proofed and baked fresh in small batches.

That crisp crust, the delicate honeycomb layers, and the buttery aroma make every step worth it.
每次最感動嘅時刻，就係切開牛角包嗰一刻。
每一個牛角包都經過人手開酥、慢慢發酵，再新鮮焗製。
酥脆外層、細緻蜂巢組織，每一層都係耐心換返嚟！🥰
唔知有冇人感受得到🙈😭

🥐曾經聽說一句：「可頌很誠實。」它會誠實地反映你每一天的狀態。你的耐性、你的細心，甚至每一次等待，都會一層一層地呈現在它的紋理裡。從揉麵、開酥、反覆摺疊，到發酵、等待、烘焙，每一個步驟都不能急。只有時間、溫度與耐心互相配合，才能成就一顆外層...
01/07/2026

🥐曾經聽說一句：「可頌很誠實。」

它會誠實地反映你每一天的狀態。

你的耐性、你的細心，甚至每一次等待，都會一層一層地呈現在它的紋理裡。

從揉麵、開酥、反覆摺疊，到發酵、等待、烘焙，每一個步驟都不能急。

只有時間、溫度與耐心互相配合，才能成就一顆外層酥脆、內裡層次分明的可頌。

做蛋糕和做酥皮，真的是兩種完全不同的世界。💕

每一次烘焙，都是一次新的學習，也讓我更享受這段旅程。

🥐 I once heard that croissants are honest.

They reveal the baker’s patience, precision, and dedication in every layer.

Layer by layer.
Fold after fold.

Time, temperature, and patience come together to create a beautifully crisp exterior with delicate, airy layers inside.

Making cakes and laminated pastries are two completely different crafts, and that’s what makes this journey so rewarding.

06/06/2026

由發酵前到出爐🥐

等佢慢慢長大，
再變成金黃色。

每次睇住佢發酵，
都覺得好治癒。🤍

#酥皮 #可頌 #牛角包

19/04/2026

拍片出嚟效果係咪比影相更好？？
慢慢試吓拍片，之後再繼續share多啲✨

#酥皮蛋撻

OMG!!!!! 原來不知不覺間差唔多2年冇喺呢度分享甜品了 😝. 唔知仲有冇人記得我呢 🫣其實之前都有間歇接過一啲訂單蛋糕，但因為全職工作比較忙，上年仲幫公司開咗兩間店舖，所以又暫停咗一段時間 😮‍💨今年終於可以重新抽到時間整甜品，想用...
04/04/2026

OMG!!!!! 原來不知不覺間差唔多2年冇喺呢度分享甜品了 😝. 唔知仲有冇人記得我呢 🫣

其實之前都有間歇接過一啲訂單蛋糕，但因為全職工作比較忙，上年仲幫公司開咗兩間店舖，所以又暫停咗一段時間 😮‍💨

今年終於可以重新抽到時間整甜品，想用一個輕鬆啲嘅方式慢慢再開始 🥧
一邊兼顧正職，一邊做返自己鍾意嘅嘢!

今次仲想轉一轉方向，唔再只做西式甜品，反而開始研究港式甜品

發現住家附近好似唔算多選擇，所以一有時間就試整,
特別係酥皮蛋撻 —— 由搓皮開始整起，新鮮出爐真係好唔同 D 🤭

#酥皮蛋撻 🇨🇦

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