spyddie

I will first play with the baking time and temperature, my suggestion is bake at lower tempature or shorter time. Hope this helps.

I just cann't help when i see this post. Just few weeks ago one of my staff grease the pan when doing chiffon cake because he has hard time unmolding them afterward . i think it all depend on the recipe, I have seem some ppl didn't invert after baking and still retain the shape, but our recipe contain less flour so it will sink if not invert after baking.

ok no mixs, I like that! I would use scratch also if labor is not an issue in our bakery. 1. sponge method: whip fresh whole egg with sugar till batter is light and airly(I first use top gear to whip it up and then whip at 2nd gear for at least 10 min), fold in the dry ingredients carefully, I use hand folding method instead just dump the dry ingredients into running mixer, then fold in the wet ingredients (juice, oil..), the key is retain as many air bubbles as you can. 2. creaming method: cream butter/shortening with sugar using paddle till the batter is light and airly, add wet ingredients (eggs, juice) slowly, then add the dry ingredients. good luck

correct me if I am wrong, I always throught when making chocolate mousse it doesn't matter if the chocolate is temper or not???

That is the reason one should add the cream cheese on the last stage, also, I alway take out the cream cheese the night before and let it soften up in room temperture so I won't need to whip them more than it needs, preparation make all the differences.

1. put more batter 2. add more baking soda/baking powder 3. use cream cake mix to make loaf cake, I don't know what they put in there butif you follow the instruction on the bag, the jump is nothing short of amazing(I think this is what other "coffee house" is using).

ok, thanks for the information I'll go check it out today.

Thanks, search on googles on my own and nothing came up, and it only takes few minutes to get an answer here.

Pastry chef's pant and jacket, a good web store?

can anyone tell me where can I purchase black hair net? on internet?

can anyone give me a recommendation?

I have two brand new hoart machine one 30qt and one 80qt both came with safty guard, they are pain to use it. Does anyone know how to disable the safty guard?

Does anyone have a good garlic butter for garlic bread? many thanks george

I agree with Lesley, 100% whole wheat bread is know to be denser in texture, I think you might want to try 60% wheat flour 40% bread flour combination. I know you cannot freeze fresh yeast but I not sure about dry (instant) yeast.

Nope ...just freezing isn't pastueurizing. As I understand it, it's a heat pasteurization process ---taking the eggs to a high enough temp to kill bacteria without cooking them. Apparently, this can also be done in the shell. I freeze egg whites all the time too and can't really tell the difference from fresh. Some people say they take a bit longer to whip into meringue, but I've never noticed that. Someone correct me if I am wrong. From my understanding, it's the egg shell not the egg itself that contain most bacteria (Salmonella), am I right? george