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Diposting oleh
Novita Safitri
di
08.55
Daily
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Tourism
Polytechnic of Makassar
Culinary
Arts Management “5th semester”
Tuesday , 14 August
2018
Assalamualikum Wr.Wb
Hello
everyone, welcome to my blog, the contents of which are daily stories of my
kitchen and the knowledge of the kitchen. Today I come at 7:45 a.m. in the
kitchen, today I will tell you about a cake that is often made by many people.
On Tuesday 14/08/2018, we made sponge cake, the main ingredient of sponge cake are
flour, eggs, sugar and butter. The additional ingredients for the sponge are,
quick, baking powder, this additional ingredient has a lot of changes for the
sponge, it will expand better and resist.
The
function of emulsifier is to increase the stability of the dough and improve
the texture of the cake more smoothly. Today I continue to decorate the sponge
with cream cheese that I prepared yesterday. For cream cheese has a soft
texture and a wry taste and has a lemon flavor. The function of lemon in creme
cheese is to losted the level of taste of the cheese. So when tasted not bored.
After
finishing the sponge cake, I continued to make cremeux cake, the difference is
the sponge and cremaux, if cremeux there is an additional ingredient that is
lemon juice while the cake sponge does not use lemon juice. The taste of
cremeux cake, very tasty, combined with the fresh and delicious lemon flavor
and mixed with soft whipping cream. Okay, today what I can tell you about is
useful and has a positive value.
Thank you,
Wassalamualikum Wr. Wb
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