Finally, my maiden attempt to bake this ogura cake, which I have been thinking whether to bake or not. Because it’s steam baked for 60mins with the right temperature at least, also to achieve the crust without crack and the chiffon texture is like a big big challenge.
I made a mistake in this attempt. I did not use boiling water to bake. Thus the cake is abit moist on the bottom part. Ok. The top didn’t crack.
I feel the need to perfect this cake again. That 不甘心 feeling. Argh.
Recipe adapted from my little favourite DIY.
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