tag:blogger.com,1999:blog-4805570821469912515.post6480258679607092831..comments2023-10-30T21:29:55.402+08:00Comments on Happy Home Baking: Strawberry Shortcake, Japanese StyleHappy Homebakerhttp://www.blogger.com/profile/15310704979379806678noreply@blogger.comBlogger117125tag:blogger.com,1999:blog-4805570821469912515.post-77330494523253315712016-04-21T15:22:42.616+08:002016-04-21T15:22:42.616+08:00Hi, I used non dairy whipping cream which I usuall...Hi, I used non dairy whipping cream which I usually bought from phoon huat. It is already sweetened so no sugar is required. It tasted like bakery shop cakes with cream.Happy Homebakerhttps://www.blogger.com/profile/15310704979379806678noreply@blogger.comtag:blogger.com,1999:blog-4805570821469912515.post-3032966185449342932016-04-20T09:20:53.479+08:002016-04-20T09:20:53.479+08:00Hi HHB
We do not to add sugar to the whipping cre...Hi HHB<br /><br />We do not to add sugar to the whipping cream? Is it already sweet on its own?<br />Does it taste like fresh cream cake that we bought from cake shop (eg. bangawan solo) Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-4805570821469912515.post-38468903371980495212016-03-30T12:23:39.631+08:002016-03-30T12:23:39.631+08:00This sounds absolutely delicious. Thanks for shari...This sounds absolutely delicious. Thanks for sharing this recipe.<br /><br />Simonplasterer bristolhttp://www.sptplastering.co.uknoreply@blogger.comtag:blogger.com,1999:blog-4805570821469912515.post-75564272831353828512015-09-07T12:59:04.292+08:002015-09-07T12:59:04.292+08:00Hi Wendy, I am afraid you can't. They are diff...Hi Wendy, I am afraid you can't. They are different. Happy Homebakerhttps://www.blogger.com/profile/15310704979379806678noreply@blogger.comtag:blogger.com,1999:blog-4805570821469912515.post-83748343180281949052015-09-07T00:17:26.025+08:002015-09-07T00:17:26.025+08:00Hi HHB, Can i use this recipe and change it into a...Hi HHB, Can i use this recipe and change it into a black forest cake for adding cherries instead of strawberries?? TIA<br />Wendynoreply@blogger.comtag:blogger.com,1999:blog-4805570821469912515.post-61254282565002382172013-11-18T08:15:05.485+08:002013-11-18T08:15:05.485+08:00Hi, you can thaw the whole pack, leave it in the f...Hi, you can thaw the whole pack, leave it in the fridge and try to use up within the next couple of days. You will probably need to plan ahead on how to use up the cream asap. Happy Homebakerhttps://www.blogger.com/profile/15310704979379806678noreply@blogger.comtag:blogger.com,1999:blog-4805570821469912515.post-22586671566869088722013-11-17T23:08:55.549+08:002013-11-17T23:08:55.549+08:00Thanks for the tip, HBB. Unfortunately I froze the...Thanks for the tip, HBB. Unfortunately I froze the remaining whole pack already. I don't suppose I could thaw it for my next use, and then refreeze again (if I can't finish the pack) huh? <br />Anyway, will remember your advice. Cheers!Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-4805570821469912515.post-84770817203886549582013-11-15T06:39:58.176+08:002013-11-15T06:39:58.176+08:00Hi Jan, for the left over, I store it in glass jar...Hi Jan, for the left over, I store it in glass jars (1 cup each) and keep in the fridge. When needed I will thaw it over night in the fridge. Hope this helps. Happy Homebakerhttps://www.blogger.com/profile/15310704979379806678noreply@blogger.comtag:blogger.com,1999:blog-4805570821469912515.post-15449774258413756042013-11-14T17:30:51.698+08:002013-11-14T17:30:51.698+08:00Hi HHB, quick question - for the non-dairy cream, ...Hi HHB, quick question - for the non-dairy cream, how do I store it after I have opened the packet and only used some of it? Can I leave it in the fridge, or should I put it in the freezer (which the lady from Phoon Huat told me to but I'm not quite sure ... )?<br />Thanks.<br />JanAnonymousnoreply@blogger.comtag:blogger.com,1999:blog-4805570821469912515.post-50122279824932415032013-11-05T07:00:02.878+08:002013-11-05T07:00:02.878+08:00Hi phoebs,
I guess you didn't beat the eggs a...Hi phoebs,<br /><br />I guess you didn't beat the eggs and sugar mixture enough?<br />Did you beat until the batter turns pale, becomes thick, double/triple in volume and is ribbon-like? it should leave a ribbon-like trail when the beater is lifted up...Happy Homebakerhttps://www.blogger.com/profile/15310704979379806678noreply@blogger.comtag:blogger.com,1999:blog-4805570821469912515.post-29773422457592189122013-11-04T10:19:32.914+08:002013-11-04T10:19:32.914+08:00Hi hhb failed again.. I'm so devastated. Wonde...Hi hhb failed again.. I'm so devastated. Wondering could it be the batter cos it is not as smooth as per your pics in another recipe. Mine is quite foamy when volume doubles and I stop whisking.phoebshttps://www.blogger.com/profile/11053508433745207702noreply@blogger.comtag:blogger.com,1999:blog-4805570821469912515.post-44008122111711798842013-11-03T17:26:37.059+08:002013-11-03T17:26:37.059+08:00Hi hhb, thanks for advice. Will try out again. Kee...Hi hhb, thanks for advice. Will try out again. Keep fingers crossed! :)phoebshttps://www.blogger.com/profile/11053508433745207702noreply@blogger.comtag:blogger.com,1999:blog-4805570821469912515.post-16617359109939736562013-11-01T07:26:32.095+08:002013-11-01T07:26:32.095+08:00Hi phoebs, I think it is because of the folding of...Hi phoebs, I think it is because of the folding of the melted butter to the batter. Some of the melted butter may not be fully incorporated into the batter, as a result, it could have sank into the bottom, so the layer at the bottom became dense and 'kueh-like'. You need to scrape all the way to the bottom of the mixing bowl, then lift up the batter, to make sure all the melted butter is well blended into the batter. <br />As for the lumps of flour, it is also because of the folding of the flour to the batter. You can try sieve the flour a few times before using. When ready to add into the batter, sieve over the flour again (do not dump in), fold in the flour in 3 separate additions, it should help prevent lumps. hope this helps.Happy Homebakerhttps://www.blogger.com/profile/15310704979379806678noreply@blogger.comtag:blogger.com,1999:blog-4805570821469912515.post-159646320225858932013-10-31T08:52:10.536+08:002013-10-31T08:52:10.536+08:00Hi hi been making this sponge cake few times but f...Hi hi been making this sponge cake few times but failed. Noticed my baked cake looked compact at bottom whereas the top part looked airy. Also found lumps of flour embedded inside the cake. Can you advise what went wrong? Thanks.phoebshttps://www.blogger.com/profile/11053508433745207702noreply@blogger.comtag:blogger.com,1999:blog-4805570821469912515.post-65763379971083428312013-10-10T19:46:15.699+08:002013-10-10T19:46:15.699+08:00Hi, to bake the cake, you will need about 30mins t...Hi, to bake the cake, you will need about 30mins to prepare the batter and another 30mins to bake it. To assemble the cake you will probably need another 30mins to an hour.Happy Homebakerhttps://www.blogger.com/profile/15310704979379806678noreply@blogger.comtag:blogger.com,1999:blog-4805570821469912515.post-67615999745347576292013-10-09T20:59:10.178+08:002013-10-09T20:59:10.178+08:00Hello may I know the estimated timing to make this...Hello may I know the estimated timing to make this? :)Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-4805570821469912515.post-27062289403364912892013-07-09T16:11:42.361+08:002013-07-09T16:11:42.361+08:00Hi.... its very delicious dish. thanks.
japanese ...Hi.... its very delicious dish. thanks.<br /><a href="http://www.pepperfry.com/kitchen-dining-tea-coffee-coasters.html" rel="nofollow"> japanese cook books </a><br />Anonymoushttps://www.blogger.com/profile/12904923428067659900noreply@blogger.comtag:blogger.com,1999:blog-4805570821469912515.post-87363724251553535352013-05-26T23:07:32.975+08:002013-05-26T23:07:32.975+08:00Hi! I've baked it and it IS delicious)
Thank y...Hi! I've baked it and it IS delicious)<br />Thank you for recipe)<br />For everyone who loves homebaked cakes http://bakedathome.wordpress.com/)Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-4805570821469912515.post-32880226816779994962013-04-12T09:18:45.374+08:002013-04-12T09:18:45.374+08:00Hi Kit Kum, no they are different. self rising flo...Hi Kit Kum, no they are different. self rising flour has got baking powder added. Happy Homebakerhttps://www.blogger.com/profile/15310704979379806678noreply@blogger.comtag:blogger.com,1999:blog-4805570821469912515.post-30904401890007251482013-04-12T00:47:45.221+08:002013-04-12T00:47:45.221+08:00Hi, may I know cake flour is same as self rising f...Hi, may I know cake flour is same as self rising flour? Anonymoushttps://www.blogger.com/profile/01030071077186917369noreply@blogger.comtag:blogger.com,1999:blog-4805570821469912515.post-28985986762606705932012-11-07T06:33:19.220+08:002012-11-07T06:33:19.220+08:00Hi, it depends on your oven, mine usually takes ab...Hi, it depends on your oven, mine usually takes about 15mins to preheat to the right temperature, and do use an oven thermometer to ensure the temperature is correct. The cake is baked at 170degC. Hope this helps :)Happy Homebakerhttps://www.blogger.com/profile/15310704979379806678noreply@blogger.comtag:blogger.com,1999:blog-4805570821469912515.post-38421867428850788222012-11-06T13:50:48.850+08:002012-11-06T13:50:48.850+08:00Hi! Can I enquire about the preheat and the baking...Hi! Can I enquire about the preheat and the baking temperature --- how long should I preheat and then bake and at what temperature?Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-4805570821469912515.post-84677239117357784902012-10-12T17:28:52.781+08:002012-10-12T17:28:52.781+08:00Hi, thanks for the help! I'll try making it so...Hi, thanks for the help! I'll try making it sometime soon :DAnonymousnoreply@blogger.comtag:blogger.com,1999:blog-4805570821469912515.post-19851728555892003142012-10-09T21:55:02.496+08:002012-10-09T21:55:02.496+08:00Hi, the batter is not supposed to look foamy. I am...Hi, the batter is not supposed to look foamy. I am not sure whether you have over beaten the egg and sugar mixture as I can't really visualise it. You may want to take a look at my video clip here (http://happyhomebaking.blogspot.sg/p/my-video-clips.html) on making a roll cake. The steps for preparing the batter is almost the same as making the sponge cake, the finished batter should appear thick. You can also refer to this post (http://happyhomebaking.blogspot.sg/2007/07/strawberry-mango-cake.html) for pictures of the finished batter. However, they were taken several years back and so it may not be a good example. Hope this helps :)Happy Homebakerhttps://www.blogger.com/profile/15310704979379806678noreply@blogger.comtag:blogger.com,1999:blog-4805570821469912515.post-39387944818513826762012-10-09T21:48:20.855+08:002012-10-09T21:48:20.855+08:00Hi, really sorry for the separate posts! The textu...Hi, really sorry for the separate posts! The texture of the cake in the first post was for the layer from another recipe. I put the two of them together as they were really thin, and got mixed up. <br />I just tried the layer of cake from this recipe on its own. The cake is really dry, anot fluffly at all, and is quite compact. It falls apart into very small and hard crumbs. I can really feel the individual crumbs when I eat the cake. <br />Thanks and sorry for the separate posts!Anonymousnoreply@blogger.com