Thursday, August 12, 2010

Toreharu



This is something pretty rare to find in our local baking supply shops. And it's a kind of sugar that made of corn. I  got to know about this from a roll cakes recipe book that explained the purpose of this is to give a soft and moist cake, at the same time it will preserve and keep the cake moisture for longer period of time. I have yet to try this to make any roll cake. But SOON!!!

2 comments:

Anonymous said...

Interesting.... Let us know the results after you tried out.
Hope you have fully recovered from your flu.

BC

Honey boy said...

HI BC,

Thanks, I am good now. Yes, I would want to try it out really soon!

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