I made experiment on a bread dough recipe without eggs recently. This one used the skim milk and I don’t know which ingredient contributed to the soft texture, but it’s really “fuwa-fuwa” and beatable to the dough with soft flour or Japanese rice flour mix.
FIRST EXPERIMENT
https://www.instagram.com/p/BnSYd9rFZ1X/?taken-by=egadioniputri
SECOND EXPERIMENT
First attempt for “エピベーコン”
Posted from egadioniputri‘s InstagramSoto ayam dengan bahan seadanya versi di negeri rantau. Sebuah keajaiban dunia #recipega bikin soto ayam kuning begini.. perdana!!! Sampai pas cari resep bingung ini judulnya “soto kudus” atau “soto lamongan” sih? Wkwkwk.
Keluarga dekat saya udah paham kalo saya nggak suka soto, bahkan memori zaman saya masih SD (atau TK?) saat semua orang makan soto terus tiba-tiba saya nyeletuk, “maem bakso, piye?” masih sesekali jadi ejekan oleh sepupu seperti mbak @erika_purbasari 😂
Akan tetapi, entah kenapa seiring bergulirnya waktu, terutama sejak merantau ke Amrik dulu, karena banyak yang bikin soto pas acara-acara, jadi doyan juga meskipun kalo pas ada menu lain yang lebih cucok mending makan itu (Sst, beberapa teman saya yang japri atau komentar ternyata kaya gini juga hihi).
Terus, tiba-tiba belakangan ini kepengen banget nyeruput sup berkaldu yang seger ala soto begini.. jadilah saya belain masak sendiri di tengah mood masak yang sangat drop sebenarnya. Sudah 3x makan saya pakai ini (jadi maluuu kalo inget dulu emoh-emoh 🙈).
Well, hormone can change everything in a woman’s life, including the appetite 🤪
Resep dari resepayam.net nggak ditambah / dikurangin.
#kulinernusantara #indonesianfood #sotolamongan #インドネシア料理
Sharp edge cake has always been one of my baking goals, so here it’s checked off at my son’s third birthday. Simple, elegant, and super fruity with the blueberry mousse all over the cake, strawberry mousse inside the cake, plus both fresh berries in and out. This time I modified roll cake recipe from ABC Cooking Studio. For you who haven’t known yet, they have recipe pages for free in Japanese! So, even though you’re not joining their cake course, you can still learn from the expert rather than relying on Cookpad 😛 Another recommended website by Japanese cooking experts told by my friend is Minna no Kyo no Ryori. I love to see the recipes written by Japaneses because they likely use simpler and healthier ingredients than Americans’.
However, the language border becomes your problem, you probably has to take a look at some Japanese bloggers who write their recipes in English such as (my fave one) Just One Cookbook.
OK fellas, don’t worry for this cake I’ve included the translation of the recipe below. Of course some parts were removed because I made the round cake with mousse filling instead of roll cake. To get the ‘sharp edge’, I was also helped in correcting my already-spreaded-cream after watching video by Nehas Bakery.
Strawberries and blueberries on the cake
Every year, when the strawberry floods in the market, “pretty foods with the strawberries” image starts disturbing my mind too. The desire to put it on a dessert is much bigger than eating it sono mama (Japanese term to imply something “as it is”) like other fruits. Haha.. so here is the mochi version. See the recipe below.
EGA ♥ AISAR 