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: […]
Pound cake This time, I made a pound cake with dried citrus peel (chenpi). The finished cake had a strong orange flavor from the ground peel. When adding fruit to pound cake, using dried fruit seems to prevent it from becoming sticky or soggy. […]
Pound cake This time, I increased the amount of milk to 20g and made a pound cake. The method was the same as last time: I folded in the meringue at the end and took the cake out of the pan after it had cooled slightly. The result was a very light and fluffy texture, likely due to the increased milk. Adding more liquid makes it softer, but letting it cool in the pan seems to prevent the sides from collapsing.
Pound cake This time, I made a raisin pound cake. When it was done, the raisins had all sunk to the bottom, but the taste was great. Since dried fruit has less moisture, it's easy to work with because the pound cake doesn't get sticky. I'll need to figure out how to keep the raisins from sinking next time.
Chiffon cake I tried making a chiffon cake in a pound cake pan. This time, to make it easier to remove from the pan, I greased the inside. The finished cake only rose to about half or two-thirds the height of the pan. It had risen to about 90% of the pan's height during baking, but it seems to have shrunk. What's more, when I cooled it upside down without removing it, it shrank by about another half and fell out of the pan. The texture became chewy. The oil I applied to the pan might be the cause. […]