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

I have no knowledge on how frozen egg is manifactured. I was told by supplier the frozen egg I ordered is pasteurized. I am not sure what processes are involve to pastureized the egg products, but personally I don't think is as simply as freeze it up. I have one question for Chefette, can you still whip the left over egg white, yolk or whole egg? I have never freeze the fresh egg before.

Sinclair, To answer your first question,Yes, frozen egg white can be whipped. The frozen egg white has to be completely defreeze, other than that it whips just like fresh one. Althrought I have not done side by side comparison, but from my past expericence I think fresh one will come out as a winner in quality Due to the volume of egg white our kitchen use(30 buckets or 900lb/per week)we choose frozen egg white over fresh one, I just cannot justify the cost of hiring extra person just to separate the fresh whole egg. FYI, frozen sugar yolk can be whipped also, but it contain 10% of sugar (as a natural preservative, I think) adjust of recipe is necessary if frozen sugar yolk is to replace fresh one. There is one exception, frozen whole egg does not whip like fresh one but in our kitchen we do not whip the whole egg so that's not a issue in our kitchen, other than that it can be use just like fresh whole egg. To answer your second question, why I whip 30minutes(3rd gear of 4 gear mixer)? That's how long it will take to dissolve 24# of sugar in this recipe. In this particular recipe the ratio of sugar(24#)/ egg white(10#) is 240%, it will take quite of effort to whip past glossy dry stage. I know I can shorten the whpping time by cooking sugar and egg white (what we used to do)over hot water bath(typiclly know as Swiss meringue) before whipping but I would rather using the "no cooking method" and let the mixer do all the work. I order the frozen egg products once a week and make sure they are rotated properly as with all our inventory. Last year 2 weeks before Thanks givening, we were told by our supplier the price of egg product will be sky rocket due to the busy holiday season, so we ordered big batch of frozen eggs, I cannot recall the exact number but I think it's like 300 buckets of egg white,whole egg and sugar yolk all together, that batch last us about 1 month and it's good till last bucket. We only take out what we need and leave the fully defreeze eggs in walk-in refrigerator all the time. Please pardon me if I misspell few words, as English is my second language.

When I was at CIA we used only the best ingredients that is aviliable to us, no shortening were ever used,only butter . At first it was very difficult for me to use things such as shortening, margaine, extracts ,pre mix or any artifical flavorings, but after years in the field I learned to adopt it instead againest it . I posted the recipe as a contribution to the forum, I am sure any expericnce chef can take that recipe and modified to best of his/her interest, that's all. I'm deeply sorry if my posted have offended some.

Lesley, Point taken, but would like to make few points about your common. Sweet butter is not healthier than shortening and oil. First I would like to introduce myself, I am certified Pastry Chef from CIA and I have 12 years of working experience in baking/pastry field(retail,wholesale,hotel). Currently I am running a 10,000 sq/ft bakery kitchen that supply all our 5 retail bakery outlets with 20+ wholesale accounts so I think I know a little bit of what I am talking about. I can see from you point of view--quality and taste is your #1 concern, but when you are running a commercial kitchen the size I am running, trust me there is more than just quality and taste you have to worry about. Things such as ingridents cost, labor cost,product shelf live, quality consistency.....list goes on. Cake shortening is not same as general purpose shortening but if taste is your top cerncer, then feel free to replace cake shortening with sweet butter, the finish product will tasted better but it will have more yellowlish look which is not good for wedding cake icing. We also use same butter cream for butter cream roses adding the cake shortening will make it much easier to work with. As for the oil, it's acturally very common practice among bakers, it's a easy way(cheating) to add the shine to the finish product but if all the steps has been done correctly it's not necessary to add the oil to make it shining, that's why I put is as option. By the way don't jump to conclusion to early before you try it .