What innovative baking techniques or ingredients have you recently experimented with, and how have they enhanced the flavor or presentation of your baked goods?

One of the most innovative baking techniques I have recently experimented with is using aquafaba as an egg substitute. Aquafaba is the liquid from canned chickpeas and acts as a great binder in vegan baking recipes. I have found that it not only enhances the texture of baked goods but also adds a light and fluffy consistency.

In terms of ingredients, I have been playing around with using matcha powder in my baked goods. Matcha not only adds a beautiful green color but also a unique earthy flavor that pairs well with sweets. It has enhanced the overall flavor profile of my baked goods and has been a hit with customers.

Overall, these innovative techniques and ingredients have helped me explore new flavors and textures in my baked goods, making them stand out and appealing to a wider audience.