Comments for Suzette Cooks

Comment on Japanese Light Cheesecake by Suzette

Suzette — Tue, 15 May 2012 10:06:45 +0000

Siew Bee, no it should not be so damp. The texture is like cotton, like chiffon cake but more moisture and denser than chiffon. Did you leave it in the oven for another 1 hour before removing it, with oven turned off at the end of baking? That is the most crucial part, not only that the remaining heat continue to cook the cake, it also ensures the cake doesn’t crack on top.

Comment on Japanese Light Cheesecake by Siew Bee

Siew Bee — Fri, 11 May 2012 16:54:13 +0000

Hi, I had tried out this recipe but was unsuccessful….too moist inside the cake. Or is it suppose to be damped n soft like jelly consistency?

Comment on UHT Whipping Cream by Suzette

Suzette — Tue, 01 May 2012 10:10:03 +0000

Don’t know what you mean. Usually I would whip this up and mix with other ingredients to make things like custard cream, and then piped into puffs/cup cake, etc. But this cannot be used as frosting though.

Comment on Steamed Blueberry Cheesecake by Suzette

Suzette — Tue, 01 May 2012 10:08:42 +0000

Sorry no pic on this. Just wrap around the cake tin as you would with other stuff, you can refer to the video in the post. You can’t use aluminium foil and water will get in.

Comment on Steamed Cheesecake by Suzette

Suzette — Tue, 01 May 2012 10:07:45 +0000

I guess they are the same, if you were to measure by weight, but not by cup.

Comment on UHT Whipping Cream by Yuni

Yuni — Fri, 27 Apr 2012 13:15:37 +0000

Can this be piped?

Comment on Steamed Blueberry Cheesecake by jane

jane — Mon, 23 Apr 2012 03:12:58 +0000

I would like to ask how you cling wrap the cake tin? got any picture to share? and also what u use to cling wrap the tin use aluminium foil ?? hope to recv your reply. Thanks alot

Comment on Steamed Cheesecake by rayxa

rayxa — Thu, 19 Apr 2012 08:37:20 +0000

hey there, is the result going to be very different if i use the blended normal sugar? just curious

Comment on Japanese Milk Toast by Suzette » Crazy about my bread maker

Suzette » Crazy about my bread maker — Tue, 13 Mar 2012 14:07:19 +0000

[...] Japanese Milk Toast [...]

Comment on Cinnamon Rolls (Tangzhong) by Suzette Cooks » Blog Archive » Japanese Milk Toast

Suzette Cooks » Blog Archive » Japanese Milk Toast — Tue, 13 Mar 2012 14:05:26 +0000

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