I’m tired of R&D-ing recipe i like for current weather situation in my place. It always CRACK! I don’t know.
Amazingly, the recipe from michael liem/bermelion works! I don’t know why. The recipe formula is magic. It’s composition is simple, the number is not complicated, the ingredients are simple, too, yet somehow works!
Once, i thought the problem was my previous recipes have more flour but then i thought again, those also use more liquid. Perhaps the oil and milk proportion? Nope. No matter how i modified it, still didn’t work.
I watched many videos last night. I want to know the ‘how to roll’. I was thinking that my hands forgot how to do it but then I saw, no. I did the same movement as those on the videos on the afternoon before watching the videos, it didn’t work. My roll cakes cracked. It was even not a stiff cake. Quite soft.
Michael Liem’s recipe, somehow, the cake i made was slightly stiff that I thought, it would crack. It didn’t. It was flexible. I did rolling like those in the videos. The recipe even, i feel, it was not as liquid as my previous recipe.
A lot of people actually loves his recipe taste but I’m not too fond of it. Yet, because i haven’t gotten a solution for my previous recipes from magazine, I think, i will stick to his recipe for now.
I think, it has to do with proportion and composition of the ingredients.