\nClick to see a slice! (I can’t figure out how to do those mouseover images in MT, so you’re just going to have to click)
\nIt was a fun cake to make, but I can’t decide if it tastes good or gross. I had a small piece, and Peter had a small piece, and now the thing is sitting on the counter. I am pretty sure the texture is not optimal. I imagine the Kimura-ya cake to be featherlight, with a very fine crumb. Mine was rather rubbery with big holes. Well, if you want to try it, the recipe follows.
\nI also spent some time today beading. I am occasionally overcome by an urgency to bead, even though I know squat about it. I also can’t make an eye hook to save my life. I made all of these today:
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\nThey are gifts, but I decided to keep the green earrings.
\nI’ll be out of town for the next few days, so no blogging. I am going to see some knitbloggers, though, so hopefully I’ll have some fun things to share when I return!<\/p>\n
\nSteamed Cake ala Kimura-ya Bakery (this was translated from the Japanese then converted from grams and other Japanese measurements, so it’s like a game of telephone gone awry. No wonder my cake was rubbery)
\n5 eggs
\n250g light brown sugar (sanbon-to) [1 1\/8 c packed brown sugar]
\n180g cake flour [1 1\/4 c]
\n3 1\/3 tablespoons dry powdered milk
\n1 teaspoon soy sauce (yes, that really says soy sauce)
\n3\/4 teaspoon baking powder
\n1 teaspoon baking soda
\n2 teaspoons water
\n120 ml vegetable oil [1\/2 c]
\nBreak the eggs into a large mixing bowl and beat until thick. This will take a few minutes. Add the brown sugar and beat until well mixed. Sift the cake flour over the batter, add the powdered milk and soy sauce, and beat until well mixed and smooth. Cover well with plastic wrap and refrigerate overnight.
\nNext day: combine the baking powder, soda, water, and oil. Add to the batter and mix well. Set up your steamer, lining it completely with a damp cloth. When the water is boiling, pour in the batter and steam over high heat for 10 minutes. Reduce the heat to medium then steam for an additional 20 minutes. The cake should have twice the volume of the batter. Remove from steamer and cool.<\/p>\n","protected":false},"excerpt":{"rendered":"
So that mystery batter was for a steamed cake! I got the recipe from my friend Michiko. It is supposed to be a copy of the steamed cake from the esteemed Kimura-ya Bakery of Japan. Click to see a slice! … Continue reading