Aunty Yochana shows you her goodies. Yochana2001@hotmail.com or WhatsApp 90610818. To see more photos on Jelly Cake, please click onto Facebook Yochana Angel. Then click Yochana on the left side of the page.
Aunty Yochana shows you her goodies. Yochana2001@hotmail.com or WhatsApp 90610818. To see more photos on Jelly Cake, please click onto Facebook Yochana Angel. Then click Yochana on the left side of the page.
looks like u r on a macaroon craze...hehe....
ReplyDeletei tried milo sponge jelly, steam moist choc cake, choc peppermint cake and vanilla choc chip muffin. steam moist choc cake is good. milo sponge jelly taste too egg-gy for me. choc pepermint cake was dry and it cracked on top. don know y. maybe its bcoz i accidently mix the cocoa powder into the milk and then it became a paste instead of putting them separately into the batter. the muffins was too dry. is the batter suppose to be lumpy like? maybe next time i shld reduce the temperature to abt 190 C. :)
my
my,
ReplyDeletethe chocolate peppermint cake is very moist, how come yours become dry and cracked? As for muffins, it has to be eaten on the same day as you baked. Batter- yes supposed to be lumpy, do not overmix and if you find it too dry, add in a little bit more milk.
rgds
Hi Aunty,
ReplyDeleteMay I check with you that when a recipe required rum, what kind of rum does it mean? TIA.
Rgds,
EnEn
Hi EnEn,
ReplyDeleteUse Myer's Dark rum - Jamaican rum or Captain Morgan rum.
rgds
Yochana, at last no more layered cakes. Switching to macaroons?? Love all yr bakes.
ReplyDeletergds
kwa kwa
kwa kwa,
ReplyDeletestill got layered cakes but still not satisfied with my macaroons...so keep trying to make it more perfect.
rgds
Hi lucy
ReplyDeletelove the sight of all your macaroons! wished I could have a taste of them :P
rgds
Hi Aunty Lucy, I see that you've managed to get the flat tops you wanted! Actually, I thought that the strawberry ones already have flat smooth tops. :) Some unsolicited tips: The peaks will disappear on their own if you mix the batter long enough. But be careful: overmixing might cause the batter to become too fluid - hard to pipe and may not rise nicely. If the peaks don't dissolve into the batter on their own, you can also wet your finger with some water and smooth down the peaks before baking.
ReplyDeletei also don know y its dry. i have read other reviews on this cake...and its as moist as yrs too. when u say beat egg and sugar until spony, does spongy means u see bubbles forming? how do i know its spongy already? thanks for yr tips ya:)
ReplyDeletemy
my,
ReplyDeletewhisk eggs and sugar till pale lemon colour and has doubled by at least double the volume. It should be creamy at this stage.
rgds
Thanks Karen for your tips.... You're really good at it. One day must ask you to come by at my hse to teach me.... Hahaha...fat hope hor!!
ReplyDeletergds
Actually I am curious how marcarons tastes like. Never had one before.
ReplyDeleteWhere can I get nice store bought marcarons?
didally,
ReplyDeleteI bought mine from 'Bakerzin' at Vivo City.
rgds
oic...creamy. i think i rather use the electric beater. i used a hand whisk, and then by the time my hand tired liao, i stop...hehe.. thanks:)
ReplyDeletemy
my,
ReplyDeletefor whisking eggs with sugar, better to use any electric beater rather than hand whisk cos the hand whisk has got no power and the eggs find it hard to double it's volume. The idea is to also dissolve the sugar and combines with the eggs well. Try again....don't give up.
rgds
hi aunty lucy, i love the taste of black sesame. Do u grind the sesame seeds to powder form because i find its very difficult to grind them in to powder as the skin still stay intact.
ReplyDeletethanks
Can u share the recipe for black sesame seed macarons, Aunty Yochana? They look really delicious n my son loves black sesame!
ReplyDeleteCarolyn
Hi carolyn,
ReplyDeletewhat I did was to use the chocolate macaron recipe. Instead of cocoa powder, I use black sesame powder.
rgds