A - Aloo Gobi B - Blueberry Cucumber SalsaC - Crispy Curry Fried Chicken D - Dying for Chocolate Chocolate Cake E - Eton Mess F - Fish In A Jar G - Golden Pillow Hee Ban H - Hummingbird Cake I - Ice Cream Sandwiches J - Jersey Style Hot Dog K - Kahlua Mocha Ice Cream L - Light and SoftJapanese Cheese Cake M - Ma’moul N - Nettle Quinoa Tart O - Oriental Pasta Salad P - Pan de Mango Q - Quinoa Pizza Balls R - Rainbow Connection Cupcakes S - Strawberry Yoghurt Ice Cream T - Telosma Cordata Eucheuma Jelly U - U-Never FailCheesecake V - Vanilla & Cream Cheese Pound Cake W - Watermelon Sorbet X - Xtra Good Walnut Apple Cake Y - Yakon Kelp Soup Z - Zucchine in Padella con Aceto e Peperoncino
After my failed attempt here, there were a few more attempts. I was almost there but not quite and I wanted so much to conquer this CottonSoftJapaneseCheesecake (CJSC)
My quest for the perfect CottonSoftJapaneseCheesecake continues with some slight improvement. I don't know what happened that day but my egg whites were really puffy and beat up to super maximum volume
i however choose to think otherwise and blame my momentary whimsies for my failures. so though i failed in my first baking challenge i learnt a lot and hopefully i'll do it right next time
While some failed miserably on their trials and condemn Ochikeron for her 'scrambled egg taste cake' (amongst others are the BST from The Telegraph and Mail Online), I am so thrilled that mine is successful and thankful to Ochikeron on her brilliant recipe
I'm challenging myself to bake a perfect JapaneseCottonCheesecake with that soft, light and cottony cream cheese texture, perfect smooth top and side of the cake
A soft and wonderful cake loaded with cream cheese and eggs cooked in a hot water bath method. After my successful attempt in making Butter Cheesecake, am eager to try this JapaneseCottonCheesecake recipe
JapaneseCotton Cheese Cake. Cream cheese, soft. But it's the truth, because this recipe is a bit different from my former recipe and yes, it's a lot easier and needs less ingredient too
(The reason why we put hot water in the pan is that steam will help making cake soft and moist and hot water around the cake will gradually cook inside the cake while baking in the oven
Until today, I have managed to bake these super soft and fluffy white crusted Japanese breads. For this reason, I like to enjoy bread with all sorts of crusts, particularly the soft ones
Due to the high amount of condensed milk added, this bread dough is firmer than most typical bread dough and the time taken to prove these firm bread dough is a little longer
Gradually add the remaining sugar and whisk at medium high until soft peaks form. The cake is easy to cut and I find that it tastes best at room temperature unlike the American cheesecakes
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