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That looks delicious!
That cake looks really good!!
I’ve found a shop near me that sells melon pan (though they don’t actually call it that) and a few other Japanese-style breads, among a large range of other things, and they’re all quite tasty. And cheap. =)
@Joel I envy you. Seriously. xD
I can’t see the cake!
ケーキを見ませんよ。Thanks for the thread. I’ve been learning about noodles, but sweets would be fun to make with friends.
Were the strawberries too big, or was the cake too small?
http://img849.imageshack.us/img849/3735/littlekeikilensflare.jpg
Hmm, I think strawberry size would be a matter of personal preference. However, I am of the opinion that the decorations should be divisable by the number of intended slices (except for the center which is always fun like that). So 1:7:7 for big strawberries or 1:7:14 for small ones.
Ah, cake theory always makes me hungry XD.Lens flare was too small
Here’s a cheese cake I made with giant strawberries, they came from Morocco and were crazy firm, strawberries should be soft fruit and easily smushed by cycling home with them in your bag, but these were strangely firm. They weren’t even strawberry shaped they were like siamese strawberries. That crazy Morocco Mole! I wasn’t very happy with the base on the cheese cake but turns out aslong as its got at least 80% sugar content people will eat it.
http://img259.imageshack.us/img259/739/ichigoichigostrawberryp.jpg
Oh I like cake by the way.
Extra Bonus for people on a diet.
http://www.nicovideo.jp/watch/sm17901162
You can skip the second bit. You’ll know what I mean
hehe i couldn’t make the ice cream because i did not have the things! but i went to the asian market the other day and some things should be coming today ^.~
okay so i tried like 80 times to make some mochi and IT NEVER WORKED HURRRRGH anyway i WAS gonna make ichigo daifuku and green tea mochi ice cream but i ended up just making the ice cream:
http://i47.tinypic.com/2192vko.jpg
it’s in a champagne glass because why not.What’s going wrong with the mochi?
And does anyone know how sticky sweet azuki mush should be? I reduced it as far as the consistancy of say, smooth penut butter, or ceiling plaster.Hey Katrina! Man how did I miss this thread about Japanese Cooking. One of my favourite subjects.
As for Mochi are you trying traditional mochi? The one where you make the mixture with rice flour and sugar etc then you just microwave it is REALLY easy and is a really good substitute to hand beat mochi mix. Also premade redbean paste is easy so yeah :D
I reccomend dorayaki;
http://www.savoryjapan.com/recipes/dessert/dessert.html
Just replace the water in that recipe with milk.coffee jelly!
=^..^=
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