Notes about Recipes in this book

• Milk bread [tangzhong]

  • Zosia on November 02, 2018

    Slightly sweet with an incredibly light and fluffy texture. The dough was soft and sticky, and also very elastic, a challenge for me to work with. The stickiness actually helped in the end as the dough stayed put with no spring back as I rolled it out. Shaping directions were excellent.

• Black cocoa banana bread

  • Zosia on October 29, 2018

    This was not nearly as chocolatey as it appeared; the black cocoa powder provided the colour but the dark chocolate morsels were responsible for most of the chocolate flavour, which was balanced with the banana. The cake was dense but very moist with a nice crunch from the sugar topping. I ran out of dark brown sugar so only used 150g.

  • lawrencecharcuterie on August 31, 2021

    This is okay, but nothing special.

• Strawberry lemon jelly roll [strawberry mascarpone buttercream]

  • Zosia on January 11, 2019

    This review is for the cake only which was a lovely light, airy and moist sponge that didn't crack when rolled. I took inspiration from the filling recipe and used Stella Parks's super thick and fruity whipped cream (Serious Eats) which was also made with freeze dried strawberries. The combination was fantastic.

• Flourless black cocoa cake

  • Shewi128 on August 10, 2021

    This cake was rich and delicious. However, the proportions for the white chocolate ganache were way off. It never thickened and never set up.