I used half teaspoon of gelatin for 340g whipping cream but it is still not so stable, as it is melty 20 minutes in room temp.

melt 1/2 teaspoon gelatin in 1 1/2 tablespoons of water. Whip 340g of cream on medium speed just until the beaters leave a trail, then slowly stream in the gelatin and beat on high until soft peaks form.

will have to try 1 tsp gelatin for 440g cream next time.

Had done 3 quiche so far. I find the smaller ratio of butter vs flour has better result, is the side of the pie doesn’t slump as much during the 30 minutes blind baking

60% or 67% butter over flour faired better than 78% which has too much butter and slump a lot on the side. This is partly also I have only 1 packet of pie weight instead of 2 bag needed for 9-inch quiche pie, which would probably hold the sides better. But overall, I would recommend pie crust recipe with lower butter content

I have posted a video on how I make banana muffin.

YouTube link: https://youtu.be/UhDXYkdIa2U

Or search bakewithvivien in YouTube

Go watch it, thanks

Above is 200g, size mentioned in original recipe, recipe from https://www.modernhoney.com/levain-bakery-chocolate-chip-crush-cookies/

The recipe can make a 200g(which I baked for 11mins, I think can try bake for 12mins cos it is still very goey in middle bordering on being uncooked) but it is still very tasty, unexpectedly good, definitely need a remake. And I freeze 5 more pieces in 110g each

Above I bake the smaller piece from frozen for 12mins and it is still very short and raw-ish, definitely will try maybe 15/mins for these frozen 110g ones. (Update: 15min is till very goey inside, can try 17min if bake from frozen)

still very yum these bake from frozen

For the above recipe which is 1.75 times the original portion, make up to slightly over 2.6kg 10 inch square cake, includes icing