Comments on: Hello, peak period… http://fuzzybakes.wordpress.com/2009/01/18/hello-peak-period/ Baking up a frenzy~~ Fri, 01 Jan 2010 05:53:17 +0000 http://wordpress.com/ hourly 1 By: HL http://fuzzybakes.wordpress.com/2009/01/18/hello-peak-period/#comment-158 HL Fri, 23 Jan 2009 16:19:54 +0000 http://fuzzybakes.wordpress.com/?p=563#comment-158 Hi Steph, the thing is chiffon cakes are made using a different method. The egg whites are beaten to stiff peaks and folded into the cakes, which is why they are tall and light. For asian cupcakes, whole eggs are beaten together until the batter is thick. I am not sure if you can get the same type of texture without the emulsifier, but you certainly can try. Try getting it from an asian grocery, they are likely to have it :) Hi Steph, the thing is chiffon cakes are made using a different method. The egg whites are beaten to stiff peaks and folded into the cakes, which is why they are tall and light. For asian cupcakes, whole eggs are beaten together until the batter is thick. I am not sure if you can get the same type of texture without the emulsifier, but you certainly can try. Try getting it from an asian grocery, they are likely to have it :)

]]> By: Steph http://fuzzybakes.wordpress.com/2009/01/18/hello-peak-period/#comment-157 Steph Thu, 22 Jan 2009 14:14:57 +0000 http://fuzzybakes.wordpress.com/?p=563#comment-157 The only problem is, I don't think I can buy spongecake stabilizer. Since your chiffons didn't have spongecake stabilizer in them, did you notice a huge difference? The only problem is, I don’t think I can buy spongecake stabilizer. Since your chiffons didn’t have spongecake stabilizer in them, did you notice a huge difference?

]]> By: HL http://fuzzybakes.wordpress.com/2009/01/18/hello-peak-period/#comment-155 HL Thu, 22 Jan 2009 01:47:21 +0000 http://fuzzybakes.wordpress.com/?p=563#comment-155 Hi all, Thanks for your kind comments :) Steph, beat the wet ingredients until just combined, sift the flour mixture in and beat at medium high speed until the batter is thick and creamy. It should take no more than five minutes with a stand mixer. Yep, these are the type you find at chinese bakeries! Cupcake Obsession, I am barely surviving.. Hi all,

Thanks for your kind comments :)

Steph, beat the wet ingredients until just combined, sift the flour mixture in and beat at medium high speed until the batter is thick and creamy. It should take no more than five minutes with a stand mixer. Yep, these are the type you find at chinese bakeries!

Cupcake Obsession, I am barely surviving..

]]> By: Cupcake Obsession http://fuzzybakes.wordpress.com/2009/01/18/hello-peak-period/#comment-154 Cupcake Obsession Tue, 20 Jan 2009 14:56:54 +0000 http://fuzzybakes.wordpress.com/?p=563#comment-154 Hi HL.. i just stumbled across your blog and i can't believe you can still find the time to bake during the audit peak period!!! I used to work in the audit field before finally deciding to quit so i believe you must really love baking to actually find the time to bake during the audit peak!!! Best of luck and i look forward to seeing your new creations :) Hi HL.. i just stumbled across your blog and i can’t believe you can still find the time to bake during the audit peak period!!! I used to work in the audit field before finally deciding to quit so i believe you must really love baking to actually find the time to bake during the audit peak!!! Best of luck and i look forward to seeing your new creations :)

]]> By: Heather http://fuzzybakes.wordpress.com/2009/01/18/hello-peak-period/#comment-153 Heather Tue, 20 Jan 2009 02:51:12 +0000 http://fuzzybakes.wordpress.com/?p=563#comment-153 those are so adorable!!! i think it was a wonderful accident :D those are so adorable!!! i think it was a wonderful accident :D

]]> By: Steph http://fuzzybakes.wordpress.com/2009/01/18/hello-peak-period/#comment-150 Steph Mon, 19 Jan 2009 18:14:46 +0000 http://fuzzybakes.wordpress.com/?p=563#comment-150 Are you beating the wet ingredients just to combine and then beating a lot once the flour is in? Will that create too much gluten? I'm always afraid of overmixing!! Are you beating the wet ingredients just to combine and then beating a lot once the flour is in? Will that create too much gluten? I’m always afraid of overmixing!!

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