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Finally, I am getting everything right on how to make the Japanese sponge cake after many attempts. The cake is bouncy like a sponge, with the soft and delicate texture resemble cotton when you tear it apart. I also add the cake batter to the dough of the chocolate Japanese milk bread.

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How do you make shrimp crunchy? More precisely, how do you make shrimp Chinese-restaurant-crunchy? My uncle in Hong Kong is a huge connoisseur and a fantastic cook; he taught me the secret technique which he learned from a Cantonese top chef in Hong Kong—water.

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Located in a tiny Chinatown storefront, Keki Modern Cakes turns out fresh Japanese and Taiwanese inspired cheesecakes, tarts and sponge cakes every 20 minutes. They are the creators of the jiggly sensation that has taken social media by storm! All this fresh goodness makes their cheesecakes bounce and dance with delight! Cream cheese, Butter, Heavy cream, pasteurized eggs, white flour, sugar, tartar, cornstarch, and salt.

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Sepak takraw[1] or kick volleyball, is a sport native to Southeast Asia. In IndonesiaMalaysia and Singaporeit is called sepak takraw. In Malaysiait can be known as sepak raga as well.

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The combination of fluffy cake with slightly tart cream cheese is absolutely heavenly. Watch the video and follow the steps exactly. Happy Baking!

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These bouncy meatballs, whether made from beef, pork or chicken have one thing in common — the bounce! The more bounce there is in the meat balls, the more appreciated they are. The secret to the bounce is the baking powder and whizzing the meat in the food processor until the meat is a smooth paste.

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I have made these umpteen times and they have always turned out bouncy. However cooking is not always smooth sailing and I have to confess that I did 'muddle' up the steps once and the ngau yoke yuen did not have even a hint of a 'spring'. It is not so much the ingredients that makes the beef balls springy but the process of making it.

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