tag:cosykitchen.blog.co.uk,2009-11-12:/MokoFeed2009-11-12T17:12:59+01:00tag:cosykitchen.blog.co.uk,2007-12-03:/2007/12/03/kastera_sponge_cake~3388331/lavendernmg2007-12-03T15:13:47+01:002007-12-03T15:13:47+01:00 <p>Today's challenge was KASTERA.</p> <p>KASTERA rich but soft golden sponge cake made of egg, sugar, white strong flour.</p> <p>This japanese cake originated in Portugal.<br> Portugal is one of the first countries that reached the east Japan.<br> So for us, every thing they brought, introduced were quite interesting.<br> (But after this Japan had a special intended isorated period.)</p> <p>The texture is very tender.<br> Nice with not only Japanese green tea but Chinese tea, English tea, coffee.</p> <p>I ate a little today and wait until tomorrow for more tender rich taste!</p> <p> <small> <a href="http://cosykitchen.blog.co.uk/2007/12/03/kastera_sponge_cake~3388331/#comments">Comments</a> </small> </p>tag:cosykitchen.blog.co.uk,2007-12-02:/2007/12/02/~3384848/lavendernmg2007-12-02T20:18:21+01:002007-12-02T20:40:15+01:00 <p>This is a book I bought yesterday.<br> I'm taking baking classes since September.</p> <p>It was really great!<br> I really enjoy baking bread at home.</p> <p>I have been interested in creating a leaven by myself and bake my own bread with it.<br> But it doesn't look very easy to recognize good/bad leaven.</p> <p>Are there any class that I can learn about this?</p> <p>This book has more information about leaven and recipe with baker's percentage.</p> <p>For me it is not easy to read through this book because English is not my first language,<br> but I will try. </p> <p> <small> <a href="http://cosykitchen.blog.co.uk/2007/12/02/~3384848/#comments">Comments</a> </small> </p>