Monday, December 28, 2009

Ribbon Stage

Ribbon stage.



Volume building up...

Many sponge cake need to have eggs and sugar whisk till Ribbon Stage, that is how we can get a light and fluffy sponge with that high volume of air bubbles. Many recipes taught to start off with eggs and sugar beat (by hand) over a pot of hot water to let the sugar melt as well as getting it warm that will help to build up air bubbles at the beginning stage of it. After the sugar is melted, then we can move away from the hot water and continue to whip up the volume. When you pull the egg batter up , and the drips are able to leave 'marks and shape' it means it has reach the ribbon stage. You may even write a letter on the batter!

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