Explanation is in my previous post the top is brown but actually it is quite ‘fragile’ and easily peeled off when we cut the cake See the side cake crumbles? Also, check out the top wrinkle. Haha. It was because i added last drops of dough and it didn’t blend …
Month: September 2017
Cassava Starch Usage In Making A Vanilla Genoise Sponge Cake
Ok… such a long title I made a sponge cake using cassava starch this evening and I learned about things: Problem: The first cake: it was totally failed. The dough didn’t raise. It was flat. The second cake: It was succeed but apparently, my thought of one thing have been …
Puff Pastry (Choux Pastry)
First of all, I don’t know the correct term: puff pastry or choux pastry. Choux pastry is the term i found in my cooking book but i think, the more popular name is Puff Pastry (when filled with cream, people name it Cream Puff (^_^)” ) I made this kind …
Roll Cake: After Cooling Process in the Fridge
This is quite odd. I rolled my cake last night after it is quite cold. A little bit warm but only biiiit. It was ok. No peeling skin when i rolled it and wrapped it with baking paper. I then put it in the fridge overnight. This. In the morning, …
Low Protein and Corn Flour Combination In Cheese Cake
Today i made a cheese cake using low protein and corn flour combination. The original recipe was actually using middle protein flour (regular flour in short) and corn flour. I wanted to use mocaf or other cassava flour but when i thought of the aroma, I became hesitate. Basically, no …