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Lisa - LA

Since the leavener is egg whites, it will always deflate a bit as it cools, even

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Joined: Dec 9, 2005

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Posted to Thread #30575 at 1:26 am on Nov 9, 2018

if it cools more slowly in the oven.

Thank you for reporting back on your results. I have tried this from several Japanese bakeries, nice to see the method!


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