Today I made a matcha chiffon roll cake using kotobuki flour. Before, I made chocolate chiffon roll cake using other brand of flour. I counted I have failed each time making chiffon roll cake with that flour. The surface was always WET somehow. So, today, I went back to kotobuki …
Tag: Baking
Knives For Cake and Bread
I am very intrigued when I see a chef cutting his/her cake using a sharp knife. The result is very clean and neat. No Crumb fall. One day, I bought Japan made in knives. Although, they are not the most expensive knives but they are already sharp enough for me. …
Rigid Recipe Chocolate Chiffon Roll Cake (part 2)
DIFFERENT OVEN: ELECTRIC OVEN This time, I used different oven (Signora). It’s a full electric oven. I turned on the fan, temperature was set at 150C (when the dough is in, the temperature usually decreases), top and bottom heat are on, too. After 15 minutes, I used only top heat …
Baking for Orders Lesson: Don’t be creative with the fixed technique
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 …
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 …