baking thread 2

[viellemacey]

^sis anong mas advisable gamitin to that method, hand/stand mixer o wire whisk lang?

[kookie420]

^^ with what I've read, only old egg whites are best for making French Macarons, other than that, it's best to use fresh egg whites, most especially cake baking.

viellemacey, i would suggest using spatula, as what bluegintonic said. It's better to fold the egg whites, not beat. If you want to know how to do it step by step, I suggest look up some videos so you'll have an idea. take note not to overdo it, you'll end up with a dense rather than airy cake 

[honeypurple24]

When I made mamon before, you can beat the egg whites with cream of tartar using a handmixer. You wait til the eggs form peaks. Para na siyang nagbbubble. After than you fold it to the batter slowly using a spatula. Slow in such a way not to pop the bubbles formed by beating the egg white.

[bluegintonic]

^sis anong mas advisable gamitin to that method, hand/stand mixer o wire whisk lang?

I used a hand mixer.It can be done with a wire whisk, but, quite frankly,it's much easier to use  a stand/hand mixer.I don't have that much upper body strength

^^ I think a week old or a bit more as long it was kept in the ref is fine on anything.Hirap i-judge how old yung eggs kasi minsan wala naman date nakalagay sa egg itself/ egg carton

[viellemacey]

^salamat sis.

BTW i saw imarflex 3in1 30L kanina (5,500 dito samin), anong maximum size ng pan ang pwede dun? pan kasi muna bibilhin ko kasi yun lang keri ko, wait ko pa next month dad ko para sya bumili nung oven. ( OT ba? sorry mod )

[kookie420]

^^ I guess in our country, they don't put the date.  But yes, if the eggs are refrigerated and unopened, of course they are still ok in a week's time. I was referring to egg whites, meaning they were already separated. 

[viellemacey]

^sis as in walang alisan sa fridge? like when i put it tonight, the next time i'm gonna take it out is kung kelan ko na sya gagamitin? kasi di ba yung mga recipe may certain amount talaga, eh paano kung sobra yung nasa fridge ko di ba.

anyways i was so disappointed this aftee. i bought all the ingredients for my boiled icing, got a new mixer so i'm really very excited to try it, and when i added my last egg white i noticed something smells kinda malansa ( as in! ). sabi ng tita ko ok pa raw yun, hindi naman raw bulok. but i ended up throwing it, baka mamaya sumakit pa tyan nung kakain ng icing ko ako pa masisi. nawalan tuloy ako ng gana gumawa, badtrip yung egg eh.

[maika14]

^ Kaya ako sis, what I do is crack the eggs in a separate bowl first before adding it to the batch. Super sayang kasi talaga kung bad egg yung ilalagay mo. Time consuming but it saves you precious amount of ingredients.

[cj_09]

Meron kaya sa S&R ng Ghirardelli Premium Baking Semi-Sweet Chocolate Chips?

[kookie420]

viellemacey, what do you mean sobra? you mean you have extra eggs? ok lang naman if more than a week pa yung ibang eggs mo, magagamit mo naman yun sa ibang luto diba?

i agree with maika14, put it in a small bowl before mixing it in. just to avoid chucking out the whole thing because of one rotten egg 

[viellemacey]

^salamat sis.

nagbake ako ulit and ofcourse palpak na naman. hehe. mas namomotivate tuloy akong magtry ng magtry.
sinubukan ko kanina yung isa kong recipe, i followed the advice of one of our sissies here. i beat the egg white on  separate bowl and fold it into the batter carefully para di magburst yung bubbles. it works, umalsa yung cake ko BUT I'M SO STUPID TO OPEN THE MICROWAVE TWICE, ending...bumagsak ulit yung cake 

[kookie420]

Hehe I guess it's really tempting to open while baking, kasi nakaka curious kung ano na itsura. Pero I'd have to ask this, bakit microwave gamit mo? for microwave ba talaga yung recipe mo?

[viellemacey]

^yup sis pangmicrowave talaga and wala akong oven kaya yun gamit ko. hehe. sobrang saya ko nung nakita kong umalsa tapos nung naluto lumiit na ulit. haha. ulitin ko ngayon, sana ok na

[bluegintonic]

sis viellemacey natural lang na babagsak talaga not only coz u opened the microwave door but (I'm assuming you made a choco lava cake), natural na magrise during baking and magse-settle after. The point of that cake is to be gooey,rich and moist-not like a souffle which when baked correctly, stays tall and fluffy.Any microwaved cake can behave that way, although I'm not personally a fan of microwave baking. Hindi palpak yung ginawa mo, that's just the nature of the "cake".If you want a really fluffy,well -risen cake to stand tall, I suggest make a souffle in a regular oven.And if you do bake a souffle in the oven, to be able to have that domed or tall top and not flat tops,you have to alter the recipe's flour.If it calls for 1 1/2 cups,I'd go for 2 cups to give a little more "body"thus more "rise".I'd rather have a sunken or flat and deflated choco lava cake that has a gooey,oozy middle than a tall mamon-like cake.Opinion ko lang

[viellemacey]

^actually pansin ko parang brownies yung cake ko. lol. i tried again last night and yes talagang bumababa sya. pampalubag loob na lang siguro yung hindi sya matigas. hehe. inartehan ko na lang yung binake ko, nilagyan ko ng choco ganache and thankful naman ako na nasarapan yung mga kumain i'm itching to buy that imarflex 3in1 na talaga para matino na kalabasan ng cake ko

[honeypurple24]

^Haven't tried making fondant cakes but based on what I have read and saw on tv, they always use buttercream to cover the cake before the fondant because the consistency of the buttercream can patch the holes or cracks in the cake to make the cake's surface smooth before and after the fondant is placed. So buttercream is much better to use than fudge frosting:) But those who are expert on this may have a different opinion

[ms15]

^^ I tried covering a cake with fondant once and I used ganache instead of buttercream. Mas delicious kasi. That was what I used in filling na rin. Never heard of using fudge frosting in fondant. Common talaga kasi are buttercream and ganache. 

[viellemacey]

^i agree. ganache is better compare to buttercream. masarap talaga and wala nung parang oily feeling sa mouth IMHO

^^^sis i think fudge is kinda thick. if you're caught between fudge and buttercream, i think you should go with buttercream. but i think ganache is a lot better, smooth and glosy kasi. not an expert here, nakikita ko lang sa tita ko pagnagbebake sya and syempre tinitikman ko rin

[anniegurl]

what chocolate do you use for choclate cupcakes and for chocolate frosting?

[viellemacey]

^cocoa powder - bensdorp ( not sure sa spelling   ) sometimes hershey's
 callebaut choco chips.

di ko p natry yung cadbury dark choco pero sa champorado masarap