tag:blogger.com,1999:blog-1518449826441334619.post4725953880798130498..comments2024-02-19T20:43:08.046+08:00Comments on Baking Library: Strawberry Yoghurt Mousse CakeBakertanhttp://www.blogger.com/profile/01333706478714722217noreply@blogger.comBlogger15125tag:blogger.com,1999:blog-1518449826441334619.post-14157288766602304652012-03-04T14:46:30.243+08:002012-03-04T14:46:30.243+08:00Hi Anonymous,
I will probably edit the recipe and...Hi Anonymous,<br /><br />I will probably edit the recipe and omit the fluffing of the egg yolks instead since it is really not that necessary. <br /><br />cheers<br />BakertanBakertanhttps://www.blogger.com/profile/01333706478714722217noreply@blogger.comtag:blogger.com,1999:blog-1518449826441334619.post-70092456355825940922012-03-04T14:43:09.148+08:002012-03-04T14:43:09.148+08:00Hi Anonymous,
It works alright for me so far. Be...Hi Anonymous, <br /><br />It works alright for me so far. Besides, this is not the only recipe where the oil is added together with the egg and yolks and beaten till ribbon stage. <br /><br />Even if for some reason the egg yolk mixture does not fluff up, it will not affect the texture of the cake much. It is just a chiffon cake sponge and fluffing up the egg yolks is something additional. The crucial part lies in the beating of the egg whites and folding of the egg whites. <br /><br />cheers<br />BakertanBakertanhttps://www.blogger.com/profile/01333706478714722217noreply@blogger.comtag:blogger.com,1999:blog-1518449826441334619.post-12589012021022663832012-03-03T15:46:20.977+08:002012-03-03T15:46:20.977+08:00I think you need to rewrite the recipe.
Making th...I think you need to rewrite the recipe.<br /><br />Making the egg yolk batter Place egg yolks, 40g caster sugar, oil and water in a large bowl. Beat with electric mixer until thickened and fluffy (ribbon stage), about 10 minutes. The batter should increase in volume about 4 times and when the beater is lifted, the falling batter will leave a visible trail on the rest of the batter. The falling batter will not level with the rest of the batter immediately.<br /><br />You should add the oil LAST! because adding oil during the initial stage could cause the cake batter not to be thicken even after beating for 20 minutesAnonymousnoreply@blogger.comtag:blogger.com,1999:blog-1518449826441334619.post-1981820037414669972010-11-15T17:42:00.037+08:002010-11-15T17:42:00.037+08:00hi rin,
the most important element is the egg whi...hi rin,<br /><br />the most important element is the egg whites as they do most of the leavening. The egg whites should be well beaten until they just reach stiff peaks. <br /><br />when incoporating the egg whites into the egg yolk batter, the folding must be done gently so as not to deflate the whites.<br /><br />the batter should fill half the pan and rise to about 2/3 of the pan height. was your cake soft, moist and fluffy? if yes, the height isn't that important.Bakertanhttps://www.blogger.com/profile/01333706478714722217noreply@blogger.comtag:blogger.com,1999:blog-1518449826441334619.post-56616283324660723922010-11-15T14:04:20.951+08:002010-11-15T14:04:20.951+08:00Hi bakertan, i follow the recipe of your sponge ca...Hi bakertan, i follow the recipe of your sponge cake however why my cake don't rise as high as yours? please adviserinnoreply@blogger.comtag:blogger.com,1999:blog-1518449826441334619.post-28816480658439963452010-08-13T22:59:48.660+08:002010-08-13T22:59:48.660+08:00Hi Blessed Homemaker,
A similar cake with a jell...Hi Blessed Homemaker, <br /><br />A similar cake with a jelly cake sounds like a good idea. Thanks!Bakertanhttps://www.blogger.com/profile/01333706478714722217noreply@blogger.comtag:blogger.com,1999:blog-1518449826441334619.post-10819221455969243172010-08-13T11:01:29.906+08:002010-08-13T11:01:29.906+08:00I made something similar but with a jelly layer on...I made something similar but with a jelly layer on top. Yours look good!Blessed Homemakerhttps://www.blogger.com/profile/15280093571105411449noreply@blogger.comtag:blogger.com,1999:blog-1518449826441334619.post-1075384450465160962010-07-25T23:29:09.471+08:002010-07-25T23:29:09.471+08:00Hi Cathy,
Thanks for the kind words. I love the s...Hi Cathy,<br /><br />Thanks for the kind words. I love the soft moist sponge layers and the tangy strawberry mousse.Bakertanhttps://www.blogger.com/profile/01333706478714722217noreply@blogger.comtag:blogger.com,1999:blog-1518449826441334619.post-41710901572371869422010-07-25T18:23:12.946+08:002010-07-25T18:23:12.946+08:00I love this cake! Looks so pretty & tempting! ...I love this cake! Looks so pretty & tempting! *^_^*CaThYhttps://www.blogger.com/profile/16550802526092138865noreply@blogger.comtag:blogger.com,1999:blog-1518449826441334619.post-30467644700942249352010-05-31T23:31:48.801+08:002010-05-31T23:31:48.801+08:00Hi pei-lin
From my experience, bakebooks generall...Hi pei-lin<br /><br />From my experience, bakebooks generally have very brief instructions. The author may be an experienced baker but he or she may not be a good bakebook author. <br /><br />I do prefer western bakebooks for their instructions but I like the recipes of asian bakebooks better as I can relate to the food culture better<br /><br />zyBakertanhttps://www.blogger.com/profile/01333706478714722217noreply@blogger.comtag:blogger.com,1999:blog-1518449826441334619.post-88400452347088421862010-05-31T04:04:48.713+08:002010-05-31T04:04:48.713+08:00Actually, what you just said had struck the chord ...Actually, what you just said had struck the chord in me. I've complained to so many others (via my blog) that MOST cookbooks published by the Asian cookbook-publishing industry are TOO BRIEF in instructions!? I've had the same problems with a few cookbooks of mine, which are published in Hong Kong, Singapore and Malaysia. Taiwanese and Japanese ones are better -- in fact, I've been a whole lot from these instead. That's why, honestly, I prefer "Western" cookbooks anytime. They are more meticulous, detailed. The only downside is the quantity yielded is relatively larger and for desserts, much sweeter.<br /><br />Well, you still managed to figure things out before the situation went haywire. The cake looks good. Mousse cake is to die for.Pei-Linhttps://www.blogger.com/profile/08822262778417710649noreply@blogger.comtag:blogger.com,1999:blog-1518449826441334619.post-34656980721907871162010-05-25T14:49:55.122+08:002010-05-25T14:49:55.122+08:00hi wiffy,
thanks for the compliments =] well you...hi wiffy, <br /><br />thanks for the compliments =] well you can whip up lots of delicious food you know. your photos are always very well taken too, always protraying a bright cheery mood. really lift up the spirits of the viewer. lol my bakery is a private one and the items I bake are limited with the levels of skills I have. <br /><br />hey aud, <br /><br />I will post the recipe when I make some changes in future. Not very nice to post exact recipes I feel.. Im thinking of baking one for our chalet.. <br /><br />hi passionate about baking,<br /><br />Thanks for the compliments =] I cut my layers using a wilton cake leveller (cost about $4plus at phoon huat) cos I dun have a serrated/ palette knife that is larger than the cake itself. It does its job really well. I also had a cake ring to help me. This straberry mousse cake is really yummy. The mousse layer has a nice strawberry yoghurt flavour and the sponge cake is soft.I ate more than half the cake myself. oops! If you are interested I can send you the recipe =)Bakertanhttps://www.blogger.com/profile/01333706478714722217noreply@blogger.comtag:blogger.com,1999:blog-1518449826441334619.post-17003324003984438872010-05-25T08:33:18.525+08:002010-05-25T08:33:18.525+08:00Wow! Your strawberry mousse cake sure looks very t...Wow! Your strawberry mousse cake sure looks very tempting! I've not tried a strawberry mousse cake yet! Your layers are very even too!Passionate About Bakinghttps://www.blogger.com/profile/02454478587314315169noreply@blogger.comtag:blogger.com,1999:blog-1518449826441334619.post-1295396073506437992010-05-24T20:33:36.784+08:002010-05-24T20:33:36.784+08:00recipe? lol! looks niceee!recipe? lol! looks niceee!auddshttps://www.blogger.com/profile/13899644249604054280noreply@blogger.comtag:blogger.com,1999:blog-1518449826441334619.post-13655742678288301562010-05-24T15:33:17.176+08:002010-05-24T15:33:17.176+08:00glad the cookbook came into good use after all. he...glad the cookbook came into good use after all. hey I don't think I can ever bake something like this even in a million years :p looks so pretty especially the sliced cake ... and the strawberries look very fresh. When are you opening your bakery? ;)noobcookhttp://noobcook.comnoreply@blogger.com