Topic: DESPERATE as baking tomorrow

elmomoo87    -- 06-19-2003 @ 6:50 AM
  Hi everybody,
   I have notice in many recipes the use of I package of yeast. May i know how many grams it refers to and does it differ around the world? ( in the recipe, it requires 2 packages of active dry yeast to make 24 croissants )
   Also, is there any difference between the measurement of dry yeast and fresh yeast? ( eg. can we substitute 10g of dry yeast for 10g of fresh yeast? )
  I wants to bake a sponge cake, but had to beat the egg whites manually and would like to know whether there is anyway to make the egg whites stiff faster?

Thanks for answering! Smile

joannelsl    -- 06-20-2003 @ 6:35 AM
  Hi elmomoo87,

This is Jo. In Malaysia, 1 packet of instant dry yeast = 11g. I am not sure the situation in America. Maybe Diana is able to help you.

Diana did mention about yeast substitutions at this address of her webpage. You may want to refer here:

To fasten the egg white whipping process, you can add some cream of tartar into your egg whites. Do you use hand whisk to whip the egg whites? It's better to use that. 1/4 tsp for 4-5 egg whites.

elmomoo87    -- 06-21-2003 @ 12:50 AM
  Hi joannelsl,
    Thanks very much for your help! Smile  I will certainly do that in my baking! Anyway, I am gald to meet you, my neighbour. ( i am a singaporean! ) Playful
Happy baking,

joannelsl    -- 06-21-2003 @ 3:55 AM
  Hi elmomoo87,
   There are quite a number of Singaporeans in this Dicussion Column, e.g. Dolphin, Julia and now, yourself. Nice to know you.
    Happy baking!

Jo's Deli Bakery

diana    -- 06-21-2003 @ 7:03 AM
  Hi Elmomoo,

I had sent you an email a couple of days ago, maybe you didn't get it. Anyway, here it is now:

The packages of active dry yeast or instant dry yeast here in the United States weigh 7 grams. So, you would need a total of 14 grams of active dry yeast for your croissant recipe. I don't know if it differs around the world. I have never used packaged yeast bought in another country.

You can use fresh yeast when making the croissants, but I'm not sure what the amount would be. I do have a recipe on my website for croissants (recipe makes 40 croissants) and it uses 1 1/2 ounces ( approximately 42 grams) fresh yeast.

Here is a link to click on to bring you to the recipe:

As far as making your egg whites stiffer (beating them manually), here is some information on beating egg whites by hand:


First of all, you get  6 to 8 times in volume if the egg whites have been at room temperature for 30 minutes before beating. Egg whites should be separated when cold and whipped when at room temperature. Egg whites will beat when cold, but it has to be done longer, while at room temperature they beat faster with a great increase in volume, giving a finer texture.

For 2 to 8 egg whites: Get a clean, dry balloon whip and a clean, dry round-bottomed bowl of unlined copper or stainless steel. The bowl should be 9 to 10 inches in diameter and 5 to 6 inches deep, and the whip 5 to 6 inches in diameter. To help keep the bowl stable, either place it on a wet pot holder or set it in a heavy pot or casserole.

Some cakes, such as many of the Flourless Chocolate Cake recipes, which depend on many beaten egg whites, will often rise in the oven then fall a bit as they cool.

Place the egg whites in the bowl, letting them sit for 15 to 20 minutes at room temperature if they have just come from the refrigerator. Start beating at a speed of 2 strokes per second with a vertical, circular motion for 20 to 30 seconds, until the egg whites have begun to foam. Then, for 4 egg whites, add a pinch of salt. If you are not using unlined copper, add also a scant 1/4 teaspoon of CREAM OF TARTER for the 4 egg whites.

Using your lower-arm and wrist muscles for beating -- shoulder muscles tire quickly -- gradually increase the beating speed to 4 strokes per second, beating as much air as possible into the mixture, and circulating the bowl so all the egg whites are entering into the action.

Start testing as soon as the whites seem to be stiff by gathering a dollop in the wires of the whip and holding it upright. If peaks are formed, you have achieved "stiffly beaten egg whites." If not, beat a few seconds more and test again. When you arrive at the right consistency, the egg whites should be folded almost immediately into your recipe. Beaten egg whites should be stiff and glossy at the "Stiff Peak" stage.

Wenni, I hope this information helps you out, please let me know.

Sincerely, Diana
Diana's Desserts

PS. Thank you Jo for your information............Diana

elmomoo87    -- 06-22-2003 @ 5:03 AM
  Hi Diana,

  Thanks for your information and yes, it certainly helps alot! Smile  I spent half the usual time and is very pleased with the stiff egg whites!
  Now I know why i spent so much time...... my egg whites are usually cold.... Blush
  Thanks very much, diana and joannelsl Playful Wink

Very satisfied,

elmomoo87    -- 06-22-2003 @ 6:01 AM
  ummmmmmm...... by the way, i have one more question to ask.

i am using an ovenlette that is a small round oven that has a base covered with a large dome-shaped cover.

when i am baking, the temperature is set to the required temperature. yet, when i open the cover, nuch heat is lost.

should i set the temperature higher before opening the cover? or is the temperature stated has already included the loss of heat?


joannelsl    -- 06-22-2003 @ 7:17 AM
  Hi elmomoo,
   I know which type of oven you were referring to, but when normally do you open its cover, during baking, or when you put in your cake after the preheating?

elmomoo87    -- 06-22-2003 @ 7:45 AM
  Hi Jo,

I mean when after pre-heating...... but since you mention it, i would like to know whether opening the ovenlette to check the cake will affect the cake too!


Yours sincerely,
elmomoo Smile

joannelsl    -- 06-22-2003 @ 9:04 AM
  Hi elmomoo,
   For the conventional type of oven, opening the oven's door after preheating should not impose a lot of effect. The oven will pick up the temperature again pretty quickyly. For your type of oven, I am not too sure cos I have never used it before. I would say it is better that you quickly put the oven lid back on as soon as you have placed your cake into the oven.
   It is important not to open the door of the oven during baking, especially throughout the 2/3 of the baking duration. Your cake might have a tendency to fall if you open the oven's door when the cake texture has not set yet. This is particularly important when making chiffon cake.
    Hope the above helps.

Jo's Deli Bakery

elmomoo87    -- 06-23-2003 @ 12:05 AM
  Hi Jo,
  well, it certainly help me!
   Thanks for your advice Smile

Happy baking,

Diana's Desserts Forum :