WednesdayAugust 15, 2018
Continue ... !!
Tips for making a good sponge cake:
• the cavity is formed from matching the sugar and eggs at the beginning of the making, until it really expands (+/- 30 minutes). characteristics, the color starts to look pale, traces the mixer in the old mixture of loss and if the mixture is taken with the index finger and behind it does not fall.
• In the process of cavity formation, many people use food additives for cake emulsifier (SP / ovalet / TBM). the material serves to stabilize and soften cake dough. so the dough that has expanded will be sturdy.
• sponge making techniques by means of eggs being shaken in a com which is placed on warm water so that the eggs can expand perfectly. because eggs can expand perfectly at a temperature of +/- 40 degrees celsius.
• always sift flour or other powder ingredients, so that the mixture is smooth (not spotted).
• add flour and other powder ingredients by stirring folded (from top to bottom) using a spatula so that the formed cavity is not damaged and the dough stays at the same volume.
• if there are additional dried fruits such as raisins, sukade, or sultanas it should be mixed first with flour so that dried fruits spread to all parts of the sponge cake (not falling).
• inserting margarine should be thawed first, stirring by folding it like a flour. this also applies to other liquid ingredients if needed.
• melt margarine over low heat for a moment to be poured. avoid cooking margarine until it boils.
#pict of the day
Continue ... !!
Tips for making a good sponge cake:
• the cavity is formed from matching the sugar and eggs at the beginning of the making, until it really expands (+/- 30 minutes). characteristics, the color starts to look pale, traces the mixer in the old mixture of loss and if the mixture is taken with the index finger and behind it does not fall.
• In the process of cavity formation, many people use food additives for cake emulsifier (SP / ovalet / TBM). the material serves to stabilize and soften cake dough. so the dough that has expanded will be sturdy.
• sponge making techniques by means of eggs being shaken in a com which is placed on warm water so that the eggs can expand perfectly. because eggs can expand perfectly at a temperature of +/- 40 degrees celsius.
• always sift flour or other powder ingredients, so that the mixture is smooth (not spotted).
• add flour and other powder ingredients by stirring folded (from top to bottom) using a spatula so that the formed cavity is not damaged and the dough stays at the same volume.
• if there are additional dried fruits such as raisins, sukade, or sultanas it should be mixed first with flour so that dried fruits spread to all parts of the sponge cake (not falling).
• inserting margarine should be thawed first, stirring by folding it like a flour. this also applies to other liquid ingredients if needed.
• melt margarine over low heat for a moment to be poured. avoid cooking margarine until it boils.
#pict of the day
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