Today's Trial Cooking Recipes

Chinese-style Steamed Bread: Adding Soy Sauce and Baking Soda. The Flavor and Color Were Too Faint.

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. […]

2025.09.25

Steamed bread

Canola Oil Pancake Pound Cake with Honey: It’s Practically a Hotcake

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 […]

2025.09.25

Pancake

Making a Canola Oil Pancake Pound Cake, Also Less Sweet than a Traditional Pound Cake

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.

2025.09.25

Pancake

Making a Pancake Pound Cake, Less Sweet than a Traditional Pound Cake

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.

2025.09.25

Pancake

Nut Pound Cake: Savory and Nutty Flavor

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.

2025.09.25

Pound cake

Rum-Infused Pound Cake: Moist with a Rum Flavor from a Post-Bake Glaze

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.

2025.09.25

Pound cake

Carbonated Jelly with Canned Mandarin Oranges

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.

2025.09.25

Jelly

Coconut Milk and Carbonated Jelly 2: Still Separating

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.

2025.09.25

Jelly

Pound Pan Chiffon Cake: A Fluffy Cake with a Strong Egg Flavor

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 # […]

2025.09.25

Chiffon cake

Cocoa Pound Cake: A Classic Chocolate Flavor

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 ([…])

2025.09.25

Pound cake