I have been busy baking since last week after i found a nice Japanese Cotton Cheese Cake recipe. The cheese cake is easy to make and most important not fattening at all. I never thought my cake will come out with a soft texture and all my colleagues say it was delicious! :) Next round i wanna to try to bake Japanese Green Tea Cake. Wish me luck!
Some of my cheese cake shots that i managed to snap:
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Having some crack on the surface!
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Soft and moist like a cotton.
1 comment:
Why does the cake breaks ? Try controlling the temperatures :)
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