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.
Chiffon cake This time, I tried making a chiffon cake using a pound cake pan. The finished cake was fluffy with a strong egg flavor, although the center had sunk a bit. Pound Pan Chiffon Cake Recipe: Ingredients # […]
Pound cake This time, I made a pound cake with cocoa powder. The result was delicious with a rich chocolate flavor. Using powder also makes it harder to underbake, so it was a foolproof success. Chocolate Pound Cake Recipe: Ingredients # Ingredients Grams ([…])
Jelly This time, I tried making milk jelly that was less sweet and a bit firmer than the last attempt. The finished product was a firm milk pudding with a good level of sweetness. If you prefer a firmer jelly, you might want to use 5g of gelatin for less than 300g of liquid.
Steamed bread This time, I added 2g of baking soda to my usual steamed egg bread recipe. I wanted to see if the combination of baking powder and baking soda would improve the rise. As I hoped, the finished bread was soft and fluffy. However, it tasted a bit saltier than my usual steamed egg bread, which might be because I used too much baking soda. 2g of baking soda might be too much for a recipe with only about 50g of flour. […]
Pancake This time, I made banana pancakes. I decided to cook these pancakes on a frying pan, as pancakes are usually cooked. I used butter, which gave them a butter and banana hotcake flavor. However, they didn't puff up well, and they ended up looking like thin hotcakes (so I stacked them up).
Pound cake This time, I made a pound cake with extra sugar (about a 10% increase). The result was a cake with a distinctly confectionery flavor. Adding milk (10g) also made the cut surface moist and visually appealing. Pound Cake Recipe: […]