The air bubbles you have introduced into the cake via whisking has been knocked out. It does not really concern the eggs. That's y you have large air holes at the surface of the cake. You may have either knocked the cake tin (when transferring mixture into the tin)or dropped the cake tin.
The uneven colour is due to the oven, either not preheated enough or the oven is too old that the heat is distributed evenly. And also if your mixture was not spread evenly, it does affect the colour at the surface of the cake.
The cookies are only over baked, dear gal no worries. And it looks kinda tough and dry, could be not enough butter or either that the butter has melted during rubbing-in method.
Depending on the size of the egg. If they are small, and you used an extra would only enhance the volume and stability of the cake mixture because there is more protein. However, if you used more eggs meaning there is improportionate amount of ingredients, the cake will not turn out to be what it is supposed to be. You used whisking method, the non-fat one?
The recipe calls for electrical mixer, we find it difficult to manage, then we use manual to mix only. Home left with 3 small eggs, so we just make do with it.
9 comments:
Shall we try the jap style cheesecake next time?
Find that New York cheesecake a bit too heavy!
I just love fluffy food... :)
lol.. I think not the new york cheesecake heavy, I think it's the eggs and whisking problem..
Next time try again!
The air bubbles you have introduced into the cake via whisking has been knocked out. It does not really concern the eggs. That's y you have large air holes at the surface of the cake. You may have either knocked the cake tin (when transferring mixture into the tin)or dropped the cake tin.
The uneven colour is due to the oven, either not preheated enough or the oven is too old that the heat is distributed evenly. And also if your mixture was not spread evenly, it does affect the colour at the surface of the cake.
The cookies are only over baked, dear gal no worries. And it looks kinda tough and dry, could be not enough butter or either that the butter has melted during rubbing-in method.
~my 2cents worth
Thank U so much. We used 3 eggs instead of 4 as stated in the recipe, that doesnt matter?
Depending on the size of the egg. If they are small, and you used an extra would only enhance the volume and stability of the cake mixture because there is more protein. However, if you used more eggs meaning there is improportionate amount of ingredients, the cake will not turn out to be what it is supposed to be. You used whisking method, the non-fat one?
The recipe calls for electrical mixer, we find it difficult to manage, then we use manual to mix only. Home left with 3 small eggs, so we just make do with it.
Think have to try again.
so when are you trying?
Dunno also, Nov & Dec should be busy liao...
After seeing your blog, I also go make a cheesecake myself. Anyhow make but still taste good. hehe...
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