Pound cake This time, I increased the amount of milk to 20g and made a pound cake. The method was the same as last time: I folded in the meringue at the end and took the cake out of the pan after it had cooled slightly. The result was a very light and fluffy texture, likely due to the increased milk. Adding more liquid makes it softer, but letting it cool in the pan seems to prevent the sides from collapsing.
Pound cake This time, I made a raisin pound cake. When it was done, the raisins had all sunk to the bottom, but the taste was great. Since dried fruit has less moisture, it's easy to work with because the pound cake doesn't get sticky. I'll need to figure out how to keep the raisins from sinking next time.
Chiffon cake I tried making a chiffon cake in a pound cake pan. This time, to make it easier to remove from the pan, I greased the inside. The finished cake only rose to about half or two-thirds the height of the pan. It had risen to about 90% of the pan's height during baking, but it seems to have shrunk. What's more, when I cooled it upside down without removing it, it shrank by about another half and fell out of the pan. The texture became chewy. The oil I applied to the pan might be the cause. […]
Jelly This time, I tried making a carbonated jelly with coconut milk. As you can see from the appearance, the coconut and carbonated water separated. The texture wasn't fizzy, but rather a bit tingly, and not very good. […]
Pound cake This time, I tried making a pound cake with milk. I referred to the chiffon cake recipe from last time, and the result was a fluffy cake, similar to the pound cake I made with soy milk. This time, I also put the cake in a mold […]
Pound cake Previously, pound cakes made with soy milk would turn out sticky inside and wouldn't rise. So, this time, I tried making one using a chiffon cake recipe as a reference, as chiffon cakes remain fluffy even with added moisture. I referred to a chiffon cake recipe for […]
Pound cake This is my fourth time making soy milk pound cake. This time, I tried greasing the pound cake mold with olive oil. It puffed up reasonably well when baked, but then quickly deflated. The bottom was still as moist as ever. More about the recipe […]
Pound cake Making soy milk pound cake. I used the same ingredients as the first two times, but changed the mixing method. The finished product didn't rise much and shrunk. The texture was dense and hard. It didn't taste like soy milk, but rather egg-flavored. Depending on the mixing method, […]
Pound cake This time, I made a pound cake with black tea leaves. The finished product had a strong black tea flavor because I added 5g of tea leaves. Also, the surface was a bit soft, so to make it firmer, I would bake it at 180℃ […]
Jelly This time, I made milk jelly, referencing a Morinaga Cook recipe. The finished product turned out more like milk pudding, probably because I added too much sugar. It was delicious, but a bit too sweet for jelly. Perhaps because there was also too much liquid, it had a soft texture […]