First time with baking. If Dad says it's good, then it's delicious! 😋

Kids love this cake—it's soft and easy to eat. When my children were little, I used to make it and keep it ready in the oven so they could grab a piece on their way to school in the morning.

I was wondering if I could make my own yogurt egg jelly cake, so I tried making it. The fluffy and juicy texture is the best . The taste is extremely simple lol. When I increased the amount of egg yolk and added in honey, it plumps up nicely, but overall it is better to just leave the ingredients for the yogurt egg jelly as-is . I rewrote the recipe because I learned that it might swell up and then shrivel too much in December 2008, so I added memos in the steps.*12.2008* I received a tip that this will swell up and then shrivel. I bought a hand mixer, and understood the reason when I tried using it. It seems that overwhipping the eggs seems to be the source of the problem. After adding in the skim milk in Step 2, using a hand mixer to whip it even at a low speed will overwhip it and make the meringue hard. For those of you using a hand mixer, please use an egg beater in Step 2 without using the hand mixer and please just lightly mix it. For 12 cm [4.7 in]x15cm paper carton or newspaper (half the size) mold 12 cm in diameter. Recipe by twin-twin

#mycookbook

Just like the taste my mom used to make at home when I was a child. Memories you can't return to, but can still savor.

This is a great and easy cake

Ever time I make chiffon cakes, I have 3 egg yolks left over. I got tired of eating caramel custard, so I wanted make baked desserts.The batter doesn't expand a lot, so do not put too much into each mould. My family loves them so much, they disappear in an instant. For 10 x 6 cm [3.9 x 2.4 in] madeleine moulds. Recipe by Asamato

I was chosen to become a tester for a certain bottled mentsuyu noodle sauce brand. It was so delicious that I tried it in a donburi rice ball recipe that I make all the time, and it improved and rounded out the flavor quite a bit. Of course you can make this with any mentsuyu sauce. For 3 servings. Recipe by Nanaiku

#ALHUMDULILAH #Plain #Cake

This is a fig version of a fruit butter cake that came from my British mother-in-law who makes it with prunes.The original prune version tasted so delicious, so I looked for a good fruit substitute in Japan, and found figs to be the perfect fit!Since fresh fruit is used to bake this cake, it is also delicious on the day it is baked.The cake becomes more moist the next day, adding another level of delight. Recipe by spitze

This is the fresh tea season. I got some delicious matcha, so I made this.Be careful not to over-mix once adding the cake flour. The matcha easily soaks up the moisture, so you can add about 5 g of milk to keep it from rising. Recipe by Eringikun