Pound cake Previously, pound cakes made with soy milk would turn out sticky inside and wouldn't rise. So, this time, I tried making one using a chiffon cake recipe as a reference, as chiffon cakes remain fluffy even with added moisture. I referred to a chiffon cake recipe for […]
Pound cake This is my fourth time making soy milk pound cake. This time, I tried greasing the pound cake mold with olive oil. It puffed up reasonably well when baked, but then quickly deflated. The bottom was still as moist as ever. More about the recipe […]
Pound cake Making soy milk pound cake. I used the same ingredients as the first two times, but changed the mixing method. The finished product didn't rise much and shrunk. The texture was dense and hard. It didn't taste like soy milk, but rather egg-flavored. Depending on the mixing method, […]
Pound cake This time, I made a pound cake with black tea leaves. The finished product had a strong black tea flavor because I added 5g of tea leaves. Also, the surface was a bit soft, so to make it firmer, I would bake it at 180℃ […]
Jelly This time, I made milk jelly, referencing a Morinaga Cook recipe. The finished product turned out more like milk pudding, probably because I added too much sugar. It was delicious, but a bit too sweet for jelly. Perhaps because there was also too much liquid, it had a soft texture […]
Jelly I researched gelatin recipes for making carbonated jelly. First, I'd like to try making carbonated jelly using Calpis Soda. Gelatin Recipe Research I referred to "Morinaga Cook Gelatin" below. How to […]
Jelly This time, we made carbonated jelly again, re-attempting with different ingredient ratios. Compared to last time, the finished product had a slightly smoother texture due to the increased water content. On the other hand, I felt the sweetness could be a little less. The bubbles were scooped […]
Jelly This time, we made carbonated jelly. We aimed for a refreshing, fizzy texture. The finished product had a nice texture. I was surprised that simply mixing carbonated water with gelatin created that fizzy sensation. Eliminating bubbles on the surface is a future challenge […]
Pound cake I re-attempted making soy milk pound cake. Unfortunately, it was another failure. The ingredients were the same as last time. I put everything in at once and mixed for about 3 minutes, and the batter became watery. I put it in the oven as is […]
Pound cake This time, I tried making a pound cake with soy milk. Unfortunately, it was a failure. After baking, as soon as I took it out of the oven, it shrunk to about half its original size. Furthermore, the taste had a strong egg flavor, and the soy milk wasn't […]