made this for breakfast quite sometime back and forgot to post. i think gordon ramsay's synonymous with good breakfast food coz i've seen quite alot of people used his hollandaise sauce recipe and it turned out really well. similarly when i googled for the 'perfect scrambled eggs', i got quite alot of search results featuring his recipe. even on youtube, the same video showing him making scrambled eggs hv been posted repeatedly. basically the technique is putting the pan on & off the heat to ensure you don't overcook it. i've had really dry scrambled eggs all too many times and this tip really came in handy. i ended up with really creamy eggs, so its really good.
or japanese cotton cheesecake as some may call it, is not something on my to-bake list actually. when fiesta japanese restaurant started selling some 10 over years ago, all it took was one bite to conclude i didn't like it. there's just something wrong about it, cheesy but not quite and light as air. i like my cheesecake dense and creamy so this was totally out. miki ojisan's might be better, i don't know. but lately i've been trying to cut down on desserts quite abit and yet hv got an immense craving for cheesecake, therefore i decided to bake this. i cut portions by half so i had this really flat cake, but i like it this way. holding on to the principle that "all good french entremets should be low in height" i guess lol. tastewise is surprisingly good and rather different from my encounter at fiesta, if my memory didn't fail me. the cake also turned out beautifully - i'm a self-proclaimed eggwhite expert already i think, whisking the whites to a perfect "soft peaks" so there wasn't any cracking or anything.
japanese traditional sweets, or wagashi (和菓子) are one of my favorite desserts of all time. whenever i visit japanese restaurants, i never fail to order japanese sweets like macha/goma anmitsu, parfaits, shiratama etc. and on the last day of lunar new year, called the lantern festival or yuan xiao, instead of making the usual tangyuan filled with peanut or sesame filling in a ginger soup, i decided to make something different.
