to get their best tips and tricks for making your most delicious loaf cake yet. We spoke with Kierin Baldwin, chef-instructor of Pastry & Baking Arts at ICE's New York City campus (my alma mater!).
The fat in the cream traps air and makes it light and fluffy. If the cream gets warm, the fat will melt, letting the air escape. The trick here is to take your pack out of the freezer about an hour ...
Instead of using sticky rice (“mochigome”) that is the usual choice for the dish, in this recipe, the rice cake is placed on regular non-waxy rice (“uruchimai”) and then cooked.