Hummingbird High's Ube Crinkles had used baking powder, but SK had taken to baking soda, likely due to recipe's quantity of brown sugar. I recalled baking soda as an ingredient conjuring an instantaneous reaction, meaning that batters and doughs should be baked immediately after construction. The chemical leavener would also require some form of acid to initiate the reaction. In this case, it would be the molasses contained within the brown (or golden) sugar. While this wouldn't have proven problematic if the cookies were shaped and baked right away, it limits storage flexibility and prohibits staggered baking.
The Strawberry Shortcake, from which I had requested a mere half slice, was airy and, admittedly, delicious. That said, I'm not one to enjoy copious amounts of fruit cakes with whipped cream. The 3/4 inch slice was perfectly adequate.
The last time I had stepped foot in the area was for a takeout pickup, but the last time I entered through the double-door corridor dated back to 2019.
But this pajeon was unlike any other: the batter was thin, barely present to act as a cohesive. Crunchiness was owed to panko bits, a highly unexpected addition, and thorough scorching of both sides. Although I was appreciative of the generous seafood content, the lack of chewiness won't have me returning.
Interestingly, the iron plate had not been served with steamed short-grain rice, but a small bowl of broth instead.
Coco and Momo were impossible to resist! Clad in adorable knitted scarves and dazzling pompom toques, I'd been intrigued from the moment I lay eyes on them. Matcha White Chocolate and Mocha Caramel beverages weren't anything innovative, but the packaging was very much so. A mild squeal escaped when printed hearts were discovered underneath the scarves.
Tsujiri's widespread "tea" Kanji appliqué remained on the walls of Daigyo, but the menu had been expanded to include offerings of white peach, oolong, and osmanthus. Though, the most peculiar items definitely resided with the panini-style "Pressed Sandos", which were categorized into sweet and savoury varieties.