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.
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. […]