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125,041 Literary Works • 672,928 Reviews
I’ve finally mastered baking chiffon cake after
numeroustries, and it feels phenomenal xp The biggest change for me was folding egg white meringue into the yolk batter instead of the other way around.A chiffon cake is almost similar to a sponge cake, both are light and airy, but their ingredients set them apart (among other things). One of the main differences is that chiffon uses oil, while sponge cake uses butter.
cheesecake
Made cupcakes again! The difference between these and the ones I made before is that these have custard, while those did not.
Get out your flour and yeast, because donuts aren’t that difficult to make - it just takes a while to let them rest so they can puff up.
#FoodFact --> donuts didn’t always have holes. They were often undercooked in the middle, which was removed when eating, thus creating a hole. There’s some conjecture, though. A Captain Hanson Gregory (19th century sailor) supposedly made holes in donuts for convenience during storms because he didn’t have a place to put them. Or maybe they just looked prettier like that XD
Spoiler
It's been a while since I last baked cupcakes. Originally it was supposed to be a whole cake, but I had these trays, so cupcakes it was going to be (who knew piping bags could come in handy for that >.>). Letting the molten dark chocolate and whipping cream rest in the fridge sure does wonders for the frosting.