I got orders a few days ago. I thought I had done what I usually did with the recipes. Yet, the cakes were ruined! My husband analyze by asking me: Did you change what you usually do? I said, I baked at higher temperature and compensate it with time. My …
Category: Just Tips
Chocolate Chiffon: Using Expensive Ingredients
View this post on Instagram A post shared by Miss Udin (@udinslife) Sometimes in baking, we have a lot of option regarding to ingredients brands. Today, once again, I found that expensive brand ingredients don’t always give the result I want. I used callebaut when making brownies. A …
Chocolate Cipon (Chiffon) ~ Cold Meringue
I made a Chocolate Cipon (Chiffon) Cake 2 days ago. This cake is usually very difficult to make, even compared with common Chiffon Cake. Anyway, Cipon is my own naming on this cake. It’s like Chiffon but much more moist and a bit ‘sweaty’ inside the cake. So, it’s not …
About Japanese Cheesecake Smooth Surface (No Recipe, just TIPS)
So… I have been wondering how to make the surface of the cake smooth or only ‘hairy’ cracked that will be closed by itself later after it’s cooled down. I always have this feeling: I think, this has to do with the ‘brand’ of the cream cheese. I mean, every …
Cutting Japanese Cheese Cake
I remember, I watched a chef in youtube, cutting his japanese cheesecake using tooth floss. I wondered if it’s just an act (even though the cutting is pretty neat and clean). I have been using a japanese cheesecake recipe for long time, same recipe. I thought, I didn’t have a …