Hi Nicola, can you please explain how you calculate the ingredient's percentage? It doesn't look like the Baker's Percentage in which the flour is always 100%. Really looking forward to your response. Thank you so much.
Can't wait to try this one. Tres leches is one of those cakes that I have always enjoyed but never understood how the magic was made. This article has solved the mystery for me!
I read on the justonecookbook website that Japanese recipes hardly use any stabilisers in their meringue, instead they use super cold, even slightly frozen egg whites. Have you tried this method before?
Hi Nicola, can you please explain how you calculate the ingredient's percentage? It doesn't look like the Baker's Percentage in which the flour is always 100%. Really looking forward to your response. Thank you so much.
Hi! I know this is an old post but I was wondering if anyone has tried doubling the recipe?
I have! It doubles great for a 9x13 pan :)
Help! Do you think that I can use tea bags instead of loose leaf?!
Can't wait to try this one. Tres leches is one of those cakes that I have always enjoyed but never understood how the magic was made. This article has solved the mystery for me!
Can’t wait to try this!
I read on the justonecookbook website that Japanese recipes hardly use any stabilisers in their meringue, instead they use super cold, even slightly frozen egg whites. Have you tried this method before?