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Discussion Topic: Pandan Sponge Cake (without ovalette) For jcheng
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 edwardmorgan |
02-05-2022 @ 3:43 PM
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| edwardmorgan |
01-10-2022 @ 5:39 AM
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| edwardmorgan |
08-26-2021 @ 1:50 PM
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| minex |
08-09-2021 @ 4:45 AM
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| kerrypaul |
06-25-2021 @ 5:58 PM
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| kerrypaul |
06-24-2021 @ 6:33 PM
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| kerrypaul |
06-23-2021 @ 4:56 PM
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| krogerbest |
06-07-2021 @ 5:32 AM
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| joannelsl |
05-22-2003 @ 8:30 AM
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Hi juan,
This is Jo, a new visitor of Diana's homepage.
Ovalette is a type of emulsifier. The function of emulsifier is to combine fat and and liquids, which naturally do not combine. When fat and liquids are in a stable condition after the emulsifying process, the cake batter should not be curdled. This emulsion holds air bubbles incorporated during creaming process.
Egg yolk is a natural emulsifier. Ovalette (yellow), Quick 75 (white), etc can also be added to achieve additional emulsification for some cakes and swiss rolls.
Hope this helps.
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| juan |
05-04-2003 @ 6:18 AM
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Hi...
I'm new to baking. so pardon me for asking what is ovalette?
May i check what is the difference between all-purpose flour, plain flour, self raising flour and wheat flour. Can we substitute them for one another?
i just moved to Germany and they do not seemed to have so many types of flour available.
Thks..
Regards,
juan
sia
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