{"id":17941,"date":"2023-09-29T14:00:33","date_gmt":"2023-09-29T12:00:33","guid":{"rendered":"https:\/\/getitmagazine.co.za\/joburg-west\/?p=17941"},"modified":"2023-09-21T11:44:24","modified_gmt":"2023-09-21T09:44:24","slug":"no-whisk-no-reward","status":"publish","type":"post","link":"https:\/\/getitmagazine.co.za\/joburg-west\/blog\/2023\/09\/29\/no-whisk-no-reward\/","title":{"rendered":"No whisk, no reward"},"content":{"rendered":"

Jack of all trades and a boffin when it comes to baking, Molebatsi Moagi decided to measure not only his ingredients, but also his skills by entering SA\u2019s ultimate baking challenge.
\nDid he win? Well, since the show is still airing, he\u2019s keeping us on a knead-to-dough<\/em> basis.<\/p>\n

What we can<\/em> tell you, is how Molebatsi Moagi, like his famed sourdough bread, has risen to the occasion. Even though he works as a database and systems administrator by day, his passion for baking has always been deep-rooted. His baking journey, like many others, began in his childhood kitchen. While most 10-year-olds would give up the craft after their first, failed baking attempt, Molebatsi brushed it off and accepted the challenge.<\/p>\n

\u201cThe first cake I baked on my own was for a friend\u2019s birthday, and it completely flopped! Before this, my mom would always bake the cakes. But I really wanted to impress my classmates so I took that very same flopped, doughy cake – that I even iced and decorated – to school, and wished him a happy birthday with a confident smile.\u201d<\/p>\n

Today – and many, many attempts later – Molebatsi is still smiling as he loves spending hours whipping up and experimenting with all kinds of breads, sweets and treats. His signature bake? The marvellous macaron. Apart from the sheer level of accomplishment he feels when they come out right, he just loves playing around with the different flavours, fillings and colours of the intricate confection.<\/p>\n

It\u2019s no wonder he quickly became known as \u2018The Flavour King\u2019 on the fourth season of The Great South African Bake Off – creating his own methods and techniques for an exquisitely unique result. Think chocolate and thyme olive oil cake with port cherries and goat cheese buttercream. And, endless combinations consisting of matcha, Ube, sesame, marula, moringa and all kinds of chocolate and nuts. (It\u2019s a heck yes from us!). A rebel in the kitchen, Molebatsi admits that the show has taught him the value of working inside the lines from time to time, and planning ahead.<\/p>\n

\"\"
Image: BBC LIFESTYLE.<\/figcaption><\/figure>\n

\u201cBefore the experience, I used to consider myself a freestyle baker – never strictly following a recipe or thinking through my intentions beforehand. I would often just bake and see what comes out. Now, I have learnt to somewhat formalise the process and think every component through before I start. The experience challenged the way I think about baking. And now, I feel more empowered and confident than ever.
\n\u201cBut, don\u2019t let that fool you! The experience still proved to be the most turbulent and life-changing thing I have ever been blessed to be a part of. It pushed me way past any boundaries I thought I had and really elevated my skills. To be in a room full of equally talented bakers really makes a person appreciate and understand food a lot more. You may think you know what you are doing and are confident but no matter how much you practice, things don\u2019t always go according to plan, and unlike your kitchen at home – there is no redo!\u201d<\/p>\n

Luckily, Molebatsi just loves a challenge! And it\u2019s this kind of can-do attitude that makes this avid baker a sweet force to be reckoned with!<\/p>\n

Catch the last few episodes of The Great South African Bake Off on DStv Channel 174 on Thursdays from 7pm.<\/strong><\/p>\n

Just as the kitchen is the heart of the home, baking will forever be Molebatsi\u2019s ultimate love language. And with this, he hopes to inspire and educate others about the endless possibilities of often underrated ingredients. Molebatsi tells us more about why this craft lies so close to his heart.
\nDetails: Follow @_uncle.buzz and @vanilla.tree.confectionery on Insta, and @Molebatsi Moagi and @Vanilla Tree Confectionery on Facebook<\/em><\/p>\n

Your cooking style?<\/strong>
\nVery new-age-experimental because I am always pushing myself out of my comfort zone to create something new I\u2019ve never made before. I like to analyse the flavour combinations and sugar balance very carefully while pushing the boundaries of traditional recipe methods to create my own. It makes me feel like a scientist.<\/p>\n

The most unusual ingredient you\u2019ve experiment with?<\/strong>
\nDefinitely beans! They are extremely versatile and I never thought they could be used in sweet applications. Red beans are common in Asian cuisine and make a paste that pairs perfectly with matcha. Secondly – the brine found in canned beans called aquafaba. It\u2019s used as a vegan alternative to egg whites. And so, it can be used in virtually any baked item – cake, cookies, brownies and so on.<\/p>\n

Three qualities any good baker should have?<\/strong>
\nDue diligence. Baking is like a hypothesis – if you put A and B together you get C, but you can only get this result if you follow the strict protocol. Baking requires a person who can follow instructions and shows the aptitude for wanting to learn the chemistry of baking. Secondly, a good baker must be curious. Baking starts foreign for us all. It can be very confusing at first. Especially when you don\u2019t understand what might have gone wrong. And lastly, patience. Baking is a very patient sport and you can never get it perfect on the first try. Don\u2019t be demotivated when you have just begun – art takes time.<\/p>\n

Kitchen tools you can\u2019t go without?<\/strong>
\nA digital scale is the first and most important tool I use in a kitchen. It really helps maintain the consistency of each batch! A silicon spatula I cannot live without. It\u2019s the best and most flexible utensil to make sure you mix almost anything evenly. It\u2019s also great to get all the bits from the sides of the bowl to eat whilst baking, haha. Lastly, a silicone mat is the perfect baking surface for the best baking results! The mat works at super high and super low temperatures so it is extremely versatile.<\/p>\n

One bake you\u2019ll never get enough of?<\/strong>
\nChocolate brownies! I am a chocolate fanatic and even used to work promotions for a South African chocolate company. When I was a kid I would always exclaim how I wanted to be a chocolatier after watching Lindt adverts and this sentiment has carried through into adulthood. Let\u2019s just say anything chocolate has to be my favourite. Chocolate is an extremely versatile ingredient and its combination with nuts and a gentle spice is perfect.<\/p>\n

What do you do in your free time?<\/strong>
\nWhen I am not baking (which is 80 percent of the time), you can find me taking in all forms of media, reading, writing, watching television, playing video games, listening to and writing music and playing piano. All these stimulate my creativity. I\u2019m also a humanities student, and studied English and film so creative expression is my ultimate passion. I also often find myself on our family farm which has a host of crops and livestock. I am very in tune with nature and love the outdoors.<\/p>\n

Molebatsi\u2019s fave padkos recipe<\/strong>
\nGinger and Fennel White Chocolate Granola Bars
\nThis is a warm spiced granola bar that is low in sugar for an easy on-the-go snack. Makes 12.<\/p>\n

You\u2019ll need:<\/em> 2 cups oats; 1 cup pitted dates (soaked in water); \u00bd cup raw almonds; 1\/3 cup candied ginger; 1\/3 cup white chocolate chips; 2 Tbsp coconut oil; 2 Tbsp honey; 1 Tbsp fennel seeds; 1 Tbsp chia seeds; \u00bc cup seed mix (linseeds, flaxseeds, sunflower seeds); \u00bc tsp salt<\/p>\n

To make:<\/em> Preheat oven to 160 \u00b0C. In a bowl, combine oats, almonds, fennel seeds, seed mix, salt, coconut oil and honey. Transfer to a lined baking tray and roast for 8-10 minutes or until golden brown, mixing every two minutes to ensure even browning.
\nRemove from tray and add into bowl. Drain dates soaked in water and finely dice together with candied ginger, add to toasted oats. Add chia seeds and white chocolate chips to the bowl and combine until the mix becomes moist and can form a ball when pressed.
\nLine a 20cm x 20cm baking tray with parchment paper and press granola mix firmly until an even layer is formed. Chill for at least two hours. Cut the chilled mix into 3cm x 6cm rectangles and wrap individually in wax paper.
\nStore in an airtight container for up to two weeks or freeze for long-term storage. Enjoy!<\/p>\n","protected":false},"excerpt":{"rendered":"

Jack of all trades and a boffin when it comes to baking, Molebatsi Moagi decided to measure not only his ingredients, but also his skills by entering SA\u2019s ultimate baking challenge. Did he win? Well, since the show is still airing, he\u2019s keeping us on a knead-to-dough basis. What we can tell you, is how […]<\/p>\n","protected":false},"author":121,"featured_media":17935,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[38,40],"tags":[6637,1102,6638,4460,455,6635,6318,5642,816,4998,6636],"class_list":{"0":"post-17941","1":"post","2":"type-post","3":"status-publish","4":"format-standard","5":"has-post-thumbnail","7":"category-food-wine","8":"category-people","9":"tag-baking-competition","10":"tag-competition","11":"tag-contestant","12":"tag-episode","13":"tag-get-it","14":"tag-joburg-wes","15":"tag-molebatsi-moagi","16":"tag-season","17":"tag-south-african","18":"tag-talent","19":"tag-the-great-bake-off"},"yoast_head":"\nNo whisk, no reward - Get it Joburg West<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/getitmagazine.co.za\/joburg-west\/blog\/2023\/09\/29\/no-whisk-no-reward\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"No whisk, no reward - Get it Joburg West\" \/>\n<meta property=\"og:description\" content=\"Jack of all trades and a boffin when it comes to baking, Molebatsi Moagi decided to measure not only his ingredients, but also his skills by entering SA\u2019s ultimate baking challenge. 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