Dishes Today, I tried making a savory cake with pork, onion, and Japanese mustard spinach (komatsuna). The finished product had a nice saltiness from the ingredients and a slightly sweet flavor from the dough. The cheese added a savory aroma, creating a well-balanced taste overall. The texture was moist. Pork, Onion, and Japanese Mustard Spinach Savory Cake Recipe (Ingredients) […]
Pound cake Today, I tried making a yogurt pound cake again. The finished cake wasn't sticky and didn't shrink much. However, it didn't have any yogurt flavor; it tasted like a regular pound cake. Perhaps because I drained the yogurt so well, the texture felt a little dry and crumbly. […]
Pound cake Today, I added some rum to the mixed nut pound cake I made the other day because it was a bit dry and crumbly. It turned out that 30g of rum for just four slices of pound cake was too much. The alcohol was so strong that it made my throat tingle after I ate it, overpowering the moistening effect on the cake. […]
Pound cake Today, I tried making a mixed nut pound cake. The finished cake had a perfect sweetness and was delicious with the crunchy texture of the nuts. However, it was a bit dry, which gave it a slightly crumbly texture. Mixed […]
Pound cake Today, for the first time in a while, I made a yogurt pound cake. The result was a bit underbaked inside, probably because I didn't drain the yogurt enough. The outside was nicely browned and delicious, but the soggy, undercooked interior was a disappointment. […]
Dishes Today, I tried simmering 1kg of pork and onions in a sweet and savory sauce made with soy sauce, sugar, and ginger. The result was a delicious, sweet and savory dish. The ginger flavor wasn't very prominent; you only got a hint of its refreshing taste when you bit into a piece of it. […]
Steamed bread This time, I tried making steamed cheese bread again, but with a different pot (steamer). Since I changed the pot, I checked on it frequently while steaming (opening the lid at 10, 13, and 15 minutes), but the finished product was the same as the last time. […]
Chiffon cake Making a chiffon cake in a pound cake pan. I stopped greasing the pan and using parchment paper. I also reduced the amount of batter to make a smaller cake. The result was a significant improvement in the sunken appearance. […]
Chiffon cake I tried making a chiffon cake in a pound cake pan again. This time, to make it easier to remove, I used parchment paper. The result was similar to when I greased the pan: the cake only rose to about half or two-thirds the height of the pan. The bottom had shrunk along with the parchment paper. It seems that allowing the cake to cling to the sides of the pan as it cools might prevent it from shrinking. […]
Steamed bread This time, I made steamed cheese bread. The finished product had a cheesy flavor. Since I used natural cheese instead of cream cheese, the cheese flavor wasn't as strong as in store-bought versions. […]