Overall taste of hazelnut choco cream plus banana (lan jiao) super addictive. Though will be much better if sponge is mire moist and fluffy
On the left - chiffon like roll cake
- beat the yolk and sugar way too much before addition of flour
- Meringue was not completely incorporated into yolk flour mixture
Still too sticky ( although baked for 170c for 14 min)
flavor of the sponge is very bland
retain its sponginess the next day
On the right - ふわふわ roll cake
- used 50g of flour ( thicker than normal)
- added 1 tbsp of corn starch
- beat yolk to ribbon stage (forgot to add in sugar to yolk to be beaten )
a bit dry
lost fluffiness the next day
much nicer flavor due to butter
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