Ovalett (or Ovalette) is a cake stabiliser/emulsifier used predominantly in the baking of sponge cakes or steam cakes. It gives the cakes a super fine texture. It is used to aid the beating process of egg yolks or egg whites to ensure its stiffness holds. It helps the eggs to rise rapidly and stiffly and also to remain stable therefore ensuring that eggs do not lose their voluminous texture. Ovalett ensures quick whipping properties and provides a remarkably stable batter that may be left unbaked for some hours. Ovalett produces a perfect sponge that is not too fragile, while providing excellent flavour and fresh keeping qualities.
Ovalete amat penting penting dalam pembikinan kek lapis. Sekiranya tiada bahan ni dalam adunan kek lapis, akan menyebabkannya tidak gebu dan tahap kebantatan yang tinggi...
No comments:
Post a Comment