Haha thanks. I didn’t want to watch the fire so the induction stove which cooks evenly was just the best solution! Please try and I would love to know how it turned out for you 💖
@@theSugarCrumble I'm on attempt 14 so far. I've watched pretty much everything out there including Dr. Leslies. Trouble is, if I get channels, it mostly keeps burning. When I turn down the heat, I get no channels. Middle ground is a burnt cake without channels. I tried on the hob, I tried in an oven with bottom heat, my yeast is alive, my cake tin hot on pouring. This seems to be a recipe that has been mastered by quite a few people, but not many really understand. I have so many questions. Bubbles are needed to form channels, so why not use baking powder or whipped egg white instead of fermenting? So we ferment, but after fermentation, when we finally have a batter full of bubbles, kind of -- tapioca slurry doesn't hold on to bubbles very well. Yet if I increase plain flour, the bika texture seems worse. We finally have a fermented batter, then we run it through a sieve. So no more bubbles. Yet it comes out beautiful. What's the deal with some recipes telling people not to use a mixer? Next you see someone breaks that rule, uses a mixer and the bika turns out just fine. I figured I'd collect a bunch of bika recipes to come to a general consensus about proportions of ingredients, only to find they're all over the place. Your recipe recommends 180 degrees C, Leslie confirms 230-250, the dude from Minnesota says 170. That's quite a range! Typical recipes state 50+10 minutes of baking, you're at 90. How does your cake not burn?!
Love your ingenious idea of using the induction stove. & whole eggs! I hv the exact Taiyo induction stove . More encouraged to try …. ❤thanks.
Haha thanks. I didn’t want to watch the fire so the induction stove which cooks evenly was just the best solution! Please try and I would love to know how it turned out for you 💖
Oh it’s gluten free too! I’m definitely trying
Wow
Hi.. the 180gm eggs is with or without shell for the measurement?
Hello! 180g is with no shell.
@@theSugarCrumble
Thank you for your reply…🙏
You are welcome 😊
Easy? 😂
Not difficult in my books! Be adventurous, try! 😊
@@theSugarCrumble I'm on attempt 14 so far. I've watched pretty much everything out there including Dr. Leslies. Trouble is, if I get channels, it mostly keeps burning. When I turn down the heat, I get no channels. Middle ground is a burnt cake without channels. I tried on the hob, I tried in an oven with bottom heat, my yeast is alive, my cake tin hot on pouring.
This seems to be a recipe that has been mastered by quite a few people, but not many really understand. I have so many questions. Bubbles are needed to form channels, so why not use baking powder or whipped egg white instead of fermenting? So we ferment, but after fermentation, when we finally have a batter full of bubbles, kind of -- tapioca slurry doesn't hold on to bubbles very well. Yet if I increase plain flour, the bika texture seems worse. We finally have a fermented batter, then we run it through a sieve. So no more bubbles. Yet it comes out beautiful. What's the deal with some recipes telling people not to use a mixer? Next you see someone breaks that rule, uses a mixer and the bika turns out just fine. I figured I'd collect a bunch of bika recipes to come to a general consensus about proportions of ingredients, only to find they're all over the place. Your recipe recommends 180 degrees C, Leslie confirms 230-250, the dude from Minnesota says 170. That's quite a range! Typical recipes state 50+10 minutes of baking, you're at 90. How does your cake not burn?!