Dishes Today, I made a savory cake with onions, carrots, and pork. I seasoned it with sesame oil and shirodashi (white dashi). The finished product had a strong aroma of sesame oil and shirodashi, and it was salty enough to make you want to eat more rice. The dough around the pork was like a nikuman (steamed pork bun) […]
Dishes Today, I made a savory cake with onions, potatoes, carrots, pork, and tofu. By using twice as much flour as tofu, I was able to prevent the dough from becoming too soft. I also reduced the amount of salt, so the seasoning was perfect. The texture was dense […]
Dishes Today, I made a savory cake with broccoli, bacon, carrots, spinach, and tofu. When it was done, the dough was soft (it would dent with a squish when pressed), perhaps because I put in the same amount (100g) of tofu and flour. Also, I added salt […]
Dishes Today, I made a savory cake with broccoli, Wieners, and carrots. When it was done, the dough was lightly salted, but the strong saltiness of the Wieners made it taste just right. The cheese was also baked to a fragrant crisp, and it was delicious […]
Dishes Today was my second time making vegetable pound cake. Learning from my previous failure, I increased the amount of flour and added more milk. The result was a hearty cake that tasted like lightly seasoned mashed potatoes with other vegetables mixed in […]
Dishes Today, I tried making a pound cake with vegetables. When it was done, there wasn't enough flour, so the vegetables were completely exposed. It was also dry and crumbly due to lack of moisture. When I took it out of the cake pan, it fell apart. The taste was […]
Dishes This time, I decided to make tamagoyaki using a pound cake mold, giving it a soufflé-like (with meringue) texture. The finished product had the appearance of a chiffon cake, but since there were no ingredients to maintain its rise (like flour?), it didn't […]
Pound cake This time, I tried making a lemon pound cake, referencing muffin ingredient ratios. The finished product was softer, lighter, and fluffier than my usual pound cakes. With 10g of lemon juice, it had a subtle lemon flavor […]
Steamed bread This is my third time making Chinese-style steamed buns (with soy sauce and baking soda). This time, to make the flavor richer, I reduced the amount of flour (from 50g to 40g). The finished product had a richer flavor than last time, but perhaps because I reduced the amount of flour, or when steaming […]
Pound cake Making a pound cake with black beans and brown sugar. This time, I added 10g of black bean and brown sugar powder. The finished cake had a stronger kinako aroma and was sweeter than when I used 5g of powder. Also, this time I added about two pinches of baking soda, which made the ca […]