Steamed bread This time, I tried adding baking soda (a pinch, about 0.5g?) to the black tea steamed bread. I wanted to see if this amount would make it rise enough and if it would reduce the unique smell of baking soda. The finished product, compared to using 2g of baking soda, had a slightly reduced fluffiness […]
Pound cake This time, I made a pound cake with raisins. To prevent the raisins from sinking, I thoroughly coated each raisin with flour (making sure the flour got into the crevices of the raisins). Unfortunately, when it was done, the raisins had sunk again […]
Steamed bread This time, I tried making a Chinese-style steamed bread by adding soy sauce and baking soda. The finished product had a flavor similar to the store-bought Malai gao (steamed cake), but the taste was too faint, likely because the amount of soy sauce was too little or the amount of flour was too much. I also added a small amount of baking soda to give it a yellowish color, but the color was also light. I need to rethink the recipe. […]
Pancake This time, I tried topping the canola oil pancake pound cake with honey. The result was essentially a hotcake. It seems that pancakes truly need honey. Canola Oil Pancake with Honey Recipe: Ingredients […]
Pancake This time, I replaced the butter (20g) with canola oil (10g) to make a pancake pound cake. The finished product looked great. However, the texture was light, and the flavor was bland. It might be better to serve it with something like honey.
Pancake This time, I tried making pancakes in a pound cake pan. Since pancakes are normally made in a frying pan, I was a little worried about how they would turn out in a pound cake pan, but they did rise. However, the recipe used less sugar, so the cake was a bit bland.
Pound cake This time, I made a pound cake with mixed nuts. The result was excellent, with a wonderful, savory nutty aroma. Since nuts don't have a lot of moisture, the pound cake didn't get sticky, which made it easy to work with.
Pound cake This time, I tried making a rum-infused pound cake. After the cake had cooled slightly, I brushed it with rum and wrapped it, letting it sit for a day. The finished product had a fine, beautiful texture. The rum aroma was quite strong, and the moistness was particularly well-absorbed at the bottom. It might be a good idea to flip the cake while it rests to ensure the rum soaks in evenly.
Jelly This time, I tried making carbonated jelly with canned mandarin oranges. The finished product had a firm, smooth texture. The carbonation wasn't fizzy but had a tingly sensation. The jelly itself was almost flavorless, so it might need some sugar. When eaten with the mandarin oranges, it had a mildly sweet and refreshing taste.
Jelly I tried to make carbonated jelly with coconut milk again, but unfortunately, the coconut milk and carbonated water separated again (I used more coconut milk this time, so the transparent part is only at the bottom). I can see some bubbles in the coconut milk, so they did mix to some extent... I guess coconut milk and carbonated water might just not be a good match.